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Colleen's Gluten-Free, Dairy-Free Pancakes

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Collen Little

"Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one."
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15 m servings 137 cals
Original recipe yields 8 servings (8 pancakes)

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  • Prep

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  1. Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
  2. Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Note:
  • This recipe does not double well. It is better to make 2 batches instead.

Nutrition Facts

Per Serving: 137 calories; 5.5 g fat; 19.2 g carbohydrates; 3.4 g protein; 46 mg cholesterol; 256 mg sodium. Full nutrition

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