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:
- In a glass measuring cup, measure almond milk. Add freshly squeezed lemon juice and let rest for 5-10 minutes.
- Preheat griddle to 350 degrees Fahrenheit or medium heat.
- In a large mixing bowl, add all of the dry ingredients. Stir until mixed.
- To the dry ingredients, add the eggs, vanilla, and almond-milk and lemon juice mixture. Mix until combined.
- Pour pancake batter for desired size of pancake. Watch closely for pancakes to begin to bubble, then flip. Brown both sides, then serve immediately.
- 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.
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.