There’s nothing quite like pancakes cooking in the morning. Ever since I got my dad on a cleaner living diet in 2019, my dad has perfected a delightful recipe for dairy and gluten-free pancakes .Whether you’re gluten intolerant, lactose intolerant, or simply looking for a healthier breakfast option, these pancakes are sure to impress!
- Storage: These pancakes can be stored in an airtight container in the fridge for up to a week. Reheat in the toaster or microwave – add a generous amount of butter!
- Customization: Get creative! Add blueberries, bananas, or chocolate chips to the batter for a fun twist.
My dad’s dairy and gluten-free pancakes are not only fluffy and delicious, but they also cater to dietary restrictions without sacrificing flavor. Give this recipe a try and enjoy a wholesome breakfast that everyone can love!
Dad’s Easy Gluten & Dairy Free Pancakes
Servings: 10 medium-sized pancakes
Ingredients
- 2/3 cup dairy free milk
- 2 eggs organic, pasture raised when possible
- 1 tbsp avocado oil or dairy free butter
- 2 tsp vanilla extract
- 1/2 cup almond flour
- 1/3 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup cassava flour
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
Instructions
- All all the wet ingredients to a bowl and mix until combined.
- Then add in the dry ingredients and mix until just combined. Do you not overmix or your dough will get too thick!
- Oil a pan over medium heat and add small amount of batter to make a pancake, making sure the batter not too high (it won't evenly cook inside). Flatten/spread out if needed. Let cook until golden brown on each side.
Leave a Reply