Easy Gluten Free Dairy Free Pancakes (From Scratch)
Enjoy a delicious and nourishing breakfast with these easy,from-scratch, gluten free dairy free pancakes.
Print
Pin
Servings: 2 people
Calories: 292kcal
Equipment
- 1 Frying pan
- 2 Bowls
- 1 Pancake/Egg Flipper
- 1 Whisk
Ingredients
- ½ cup buckwheat flour
- ¼ cup hazelnut meal (or any nut meal)
- ¾ cup soy milk (or almond milk)
- 1 tbsp lemon juice
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- Pinch of salt
- Coconut oil for pan frying
- Toppings of your choice for serving
Instructions
- Make the buttermilk - In a medium bowl, combine the soy (or almond) milk and lemon juice. Let it sit for 5-10 minutes to curdle and thicken slightly while you prepare the rest of the batter.
- Combine the dry ingredients - In a large bowl, whisk together the buckwheat flour, hazelnut meal, baking powder, baking soda, cinnamon and salt.
- Combine the wet ingredients - Add the egg, maple syrup and vanilla extract to the buttermilk bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don't over-mix! A few lumps are okay and preferable to over-mixed, tough pancakes. Leave to sit for 5 minutes (optional, but you'll get great pancakes).
- Heat a frying pan over medium heat and add in ½-1 tsp of coconut oil. When warmed, pour in ¼ cup of batter and swirl the pan around slightly to even out the shape (see note 1).
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Remove from the pan and repeat to make the other pancakes adding a little more oil each time if needed (see note 2).
- Serve immediately with your favorite toppings. Try things like fresh berries and yoghurt or maple syrup, a drizzle of nut butter and jam, or some melted chocolate for a decadent breakfast.
Video
Notes
Note 1: Don't make the pancakes too big or you'll find they puff up in the middle and stay quite flat around the edges.
Note 2: You may need to turn your pan down a little with each new pancake, so it doesn't burn. The pan holds residual heat and can get hotter the longer it sits on the stove.
Substitutions And Variations
For egg free pancakes: Mash ¼ of a cup - about half a banana - in a small bowl then add to the wet ingredients. Continue on with the recipe once added.
Almond meal is a good substitute for the hazelnut if you can't find it.
Turn these into chocolate chip pancakes by adding ¼ - ½ cup of chocolate chips into the batter. Start with ¼ and add more if desired. Go for vegan or dairy-free choc chips if needed.
Don't need this recipe to be dairy free? Whole milk and buttermilk can replace the dairy-free varieties and melted butter can replace the coconut oil for frying.
Tips
Letting the batter rest for a few minutes allows the flour and nut meal time to fully absorb all the liquid ingredients.
Coconut milk is not a great choice for the buttermilk base as it doesn't tend to react much/curdle to create that buttermilk effect.
Do not add any batter to the pan until it's hot enough. When food sticks to a frying pan - particularly a ceramic or cast-iron pan - it's generally the result of food being added before the pan is hot.
Nutrition
Serving: 3pancakes | Calories: 292kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 355mg | Fiber: 5g | Sugar: 16g | Vitamin A: 349IU | Vitamin C: 10mg | Calcium: 240mg | Iron: 3mg
