I’ve always believed breakfast is the most comforting meal of the day. There’s something magical about waking up to the smell of pancakes sizzling on the griddle. But for those of us with gluten or dairy sensitivities, that magic can feel a bit out of reach.
I remember the first time I tried gluten-free, dairy-free pancakes. I was skeptical, but one bite and I was hooked. They were fluffy, delicious, and didn’t leave me feeling left out of the breakfast fun. It’s amazing how a simple recipe can bring so much joy to the table.
Ingredients
Here’s what you’ll need to whip up these scrumptious pancakes:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any dairy-free milk of your choice)
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Simple ingredients, big taste! Let’s get flipping.
Equipment
You’ll need a bowl and a whisk for mixing.
Get a non-stick skillet or griddle for cooking.
Grab a spatula for flipping those pancakes.
Prep
Alrighty, let’s get these pancakes rolling! We’ll start by getting the dry and wet ingredients ready.
Prepare Dry Ingredients
First, grab a large bowl. Add 1 cup of gluten-free all-purpose flour. Toss in 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt. Give it all a good whisk to make sure there are no lumps.
Prepare Wet Ingredients
In a separate bowl, pour in 1 cup of almond milk. Crack an egg into it, or use your favorite egg substitute. Add 1 teaspoon of vanilla extract. Mix until everything’s well combined and smooth.
Directions
Let’s get cooking! We’ll follow a couple of easy steps to make these yummy pancakes.
Mix Ingredients
I take the bowl with my dry stuff. Slowly, I pour in the wet mix. Whisk till it’s smooth. The batter should look a little thick.
Cook Pancakes
I heat my skillet to medium. With a ladle, I scoop some batter. I let it cook till bubbles pop on top. Flip it! Cook it for another minute until golden. Repeat till all batter’s done.
Serving Suggestions
I love serving these pancakes with a drizzle of pure maple syrup.
Fresh berries like blueberries or strawberries add a bright, juicy pop.
Sometimes I sprinkle on some chopped nuts for that extra crunch.
For a cozy touch, I dust them with a little cinnamon.
And for those extra-special mornings, a dollop of coconut whipped cream can’t be beaten.
Storage Instructions
I found it’s easy to store leftover pancakes. I keep them in an airtight container in the fridge. They last up to 3 days.
For longer storage, I freeze them. I separate each pancake with wax paper. Then, I place them in a freezer-safe bag.
Conclusion
Whipping up a batch of gluten-free dairy-free pancakes has become one of my favorite ways to start the day. It’s amazing how a few simple ingredients can transform into a delicious breakfast that everyone can enjoy. Whether you’re serving them with fresh berries or a sprinkle of cinnamon these pancakes are sure to bring a smile to your face.
I love knowing that I can share these pancakes with friends and family without worrying about dietary restrictions. Plus they’re easy to store and just as tasty when reheated. So next time you’re in the mood for a comforting breakfast give these pancakes a try. You might just find they become a staple in your kitchen too!
