You can always find pancakes on our breakfast menu in this house. I’ve been on a mission to make the perfect gluten and dairy free pancakes for my son and I. A batter that creates fluffy thick pancakes that absorb all that delicious maple syrup. But with ingredients you can easily find at a store.
This recipe uses Bob’s Red Mill Gluten-Free 1:1 Baking Flour. It is a mixture of different gluten-free flours with xanthum gum to help create perfect baked goods. You can find this in the health section of most grocery stores.
You will always see that this recipe gives you some choices. I prefer to use vegan butter but you can use coconut oil for the base. Both work efficiently and bake the same result.
For the non-dairy, I switch it up regularly. I usually use whichever I have available. Oat, almond or soy milk and I found all produce the same tasty pancakes.
To make these pancakes vegan, you can use an egg substitute. Either purchased egg substitute in a package, or mix 1 Tbsp of ground flax seed with 2.5 Tbsp of water. Let that stand for 10 minutes before you use it.
Now let’s get making some pancakes!
Thank you for reading and be sure to tag @thejaclynyvonne in your creations!
Jaclyn Yvonne 