Gluten Free Dairy Free Egg Free Pancakes
Fluffy, flavorful, and allergen-friendly, these Gluten-Free Dairy-Free Egg-Free Pancakes are a breakfast dream come true for anyone with dietary restrictions or simply looking for a wholesome, plant-based option. Made with a simple blend of gluten-free all-purpose flour, a flax "egg," and creamy almond milk, these pancakes are as light and tender as their traditional counterparts. A hint of vanilla and a touch of maple syrup add natural sweetness, while a dash of baking powder ensures the perfect rise. Ready in just 25 minutes from start to finish, these pancakes are easy to whip up for a cozy weekend breakfast or a quick weekday treat. Top with fresh fruit, a drizzle of maple syrup, or a dollop of dairy-free yogurt for a stack that's as delicious as it is versatile. Perfect for vegan, gluten-free, and dairy-free diets—these pancakes will delight every palate!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water (for flaxseed mixture)
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon Maple syrup (or other sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral oil (e.g., avocado oil or melted coconut oil)
- 0.25 teaspoon Salt
Directions
Step 1
In a small bowl, combine the ground flaxseed with water to create a flax 'egg'. Stir well and set aside for 5 minutes until it thickens.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
Step 3
Add the almond milk, maple syrup, vanilla extract, oil, and prepared flax 'egg' to the bowl with the dry ingredients. Stir until just combined. Do not overmix; some small lumps are fine.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-dairy butter.
Step 5
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread the batter slightly 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 carefully and cook for another 2-3 minutes until golden brown on the other side.
Step 7
Transfer the cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Step 8
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or non-dairy yogurt.
Nutrition Facts
| Serving size | (448.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 686.4 |
| Total Fat 21.0g | 0% |
| Saturated Fat 2.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1664.2mg | 0% |
| Total Carbohydrate 123.4g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 10.0g | |
| Protein 5.2g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 490.4mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 256.5mg | 0% |
Source of Calories