The Fluffiest Gluten-Free Pancakes

I admit, I am notorious for making healthy, whole grain gluten-free pancakes that taste NOTHING like the ones you would get at a good ol' diner.

Although none of my cooking really reflects the tastes and offerings of diner food, these pancakes are a welcome addition to our arsenal of breakfast foods. The first time I boldly made them while family in town, I actually won over the whole family with how light, fluffy, and flavorful they are.

These are not my go to recipe for the most nutrient-dense flapjack out there (i.e. when I add as many healthy ingredients as I can into a single batch of pancakes), but these are a great gluten-free and dairy-free option no matter what your dietary needs are.

Plus, 'tis the season to top with fresh berries, a little bit of real butter (we are big Kerrygold fans), and a dollop of homemade whipped cream. It sounds kind of fancy, but I swear to you - whip up a double batch on the weekend and you will have plenty on hand to make every weekday morning "easy like Sunday morning."

 
 

The Fluffiest Gluten-Free Pancakes

This recipe modified from this one by Veggie Balance.

Ingredients:

  • 1 1/4 cup unsweetened almond milk
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 3/4 cup gluten-free baking flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla

Instructions:

  1. In a glass measuring cup, measure almond milk. Add freshly squeezed lemon juice and let rest for 5-10 minutes.
  2. Preheat griddle to 350 degrees Fahrenheit or medium heat.
  3. In a large mixing bowl, add all of the dry ingredients. Stir until mixed.
  4. To the dry ingredients, add the eggs, vanilla, and almond-milk and lemon juice mixture. Mix until combined.
  5. Pour pancake batter for desired size of pancake. Watch closely for pancakes to begin to bubble, then flip. Brown both sides, then serve immediately.
  6. For any leftover pancakes, allow them to cool completely. In an air-tight container, arrange leftover pancakes in a single layer with parchment paper between any layers. Store in the fridge for 5-7 days or in the freezer for up to one month.

A fun little FYI for all you pancake flippers out there

My hubs got me this griddle, pancake pourer, and pancake flipper for my birthday.

$31.93
$14.99 $23.99
$10.99

I am serious about making pancakes but our electric cook top is less than awesome at cooking pancakes evenly and it takes FOREVER to make one batch, let alone a double. This griddle has already solved that problem and more! The pancake pourer is non-essential but SUCH a nice way to skip the dribbles and rock a less-lopsided pancake (you know, should you be taking a picture of these and tagging me!). Just be sure to use a silicone spatula on it though so you don't scratch the non-stick surface.

Enjoy!