Gluten Free Dairy Free Corn Free Pancakes
Start your mornings right with these fluffy, irresistibly delicious Gluten-Free Dairy-Free Corn-Free Pancakes! Perfectly crafted for those with dietary sensitivities, this easy recipe features a nourishing blend of blanched almond flour and tapioca flour, delivering a light and tender crumb without any gluten, dairy, or corn. Sweetened naturally with maple syrup and elevated with a hint of vanilla and apple cider vinegar, these pancakes offer a delightful balance of flavor. With just 10 minutes of prep time, this family-friendly breakfast comes together effortlessly on a skillet, ensuring a golden, melt-in-your-mouth bite every time. Serve them warm with your favorite toppings like fresh fruits, extra maple syrup, or creamy coconut whipped cream for a crowd-pleasing meal that satisfies every palate. Perfect for busy mornings or leisurely brunches, these allergen-friendly pancakes are a must-try!
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Ingredients
- 1 cup Blanched almond flour
- 1 cup Tapioca flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 tablespoon Coconut oil (for cooking)
Directions
Step 1
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, and salt. Whisk together until well combined.
Step 2
In a separate bowl, whisk the almond milk, maple syrup, apple cider vinegar, vanilla extract, and eggs until fully blended.
Step 3
Pour the wet ingredients into the dry ingredients and gently stir until a smooth batter forms. Let the batter rest for about 5 minutes to allow the flours to hydrate.
Step 4
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.
Step 5
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon to form an even circle.
Step 6
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 7
Repeat with the remaining batter, adding more coconut oil to the skillet as necessary between batches.
Step 8
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional maple syrup, or a dollop of coconut cream.
Nutrition Facts
| Serving size | (557.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1409.5 |
| Total Fat 76.9g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 372mg | 0% |
| Sodium 2105.0mg | 0% |
| Total Carbohydrate 154.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 37.8g | |
| Protein 33.1g | 0% |
| Vitamin D 147.9IU | 0% |
| Calcium 653.5mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 867.8mg | 0% |
Source of Calories