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Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

137 calories; protein 3.4g; carbohydrates 19.2g; fat 5.5g; cholesterol 46.5mg; sodium 256.2mg. Full Nutrition
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