Gluten Free Pancake Recipe – Dairy Free, Egg Free, Nut Free, Vegan

Years. It took years to come up with a gluten free pancake recipe, which was also allergy free, that my whole family was happy with. (OK, my husband doesn’t like pancakes so he doesn’t count.) I tried all sorts of gluten free recipes over the years with a million different ingredients and had a few that I used, but was never thrilled. And then my younger son was diagnosed with dairy, egg and nut allergies, at different times, so those recipes had to be further modified to be allergy free. As you can imagine, there was lots of experimentation and a ton of failures. But that experimentation led to an allergy free pancake that everyone loves! Although this recipe uses a few different flours, it’s totally worth it. Also, it doesn’t use almond flour, so it’s good for those with tree nut allergies. I like to double this recipe and freeze the extras to keep a quick breakfast handy in the freezer for any day. Just nuke ’em in the microwave and you have yummy breakfast in a jiffy. We like to make silver dollar-sized pancakes, and sometimes I’ll write my kids’ names (or my alter ego’s name 🙂 ) with the batter using a super cool Pancake Pen. My older son loves them with chocolate chips, of course. This recipe even bubbles up while cooking and the edges look dry when it is time to turn the pancakes over – just like “traditional” pancakes! No more guessing when that hideous mess of so-called gluten free pancake batter is partially cooked and ready to turn over – I hated that. For the liquid, I use unsweetened coconut milk beverage, not the coconut milk you find in cans, which is thicker. Water works just fine as well. You can substitute any dairy free milk you like. This recipe makes roughly 34 silver dollar sized pancakes. You could use this batter for waffles too – just decrease the liquid (by maybe 2 or 3 tablespoons) so the batter is thicker. Happy pancake making!

Want to try out another bready recipe? How about my Gluten Free Biscuits, which are dairy free, nut free, seed free, and optionally egg free too!

Gluten Free Pancake Recipe – Dairy Free, Egg Free, Nut Free, Vegan

1/2 cup sorghum flour

1/2 cup millet flour

1/2 cup potato starch

1/4 cup brown rice flour

2 T. sugar

2 tsp. baking powder

1/2 tsp. sea salt

3/4 cup water or unsweetened coconut milk beverage (not the canned coconut milk) – plus or minus 1 to 3 tablespoons

1/4 cup unsweetened applesauce

2 T. oil

Directions:

1. Whisk together dry ingredients (sorghum flour through sea salt) in a small bowl.

2. In a larger bowl, whisk together most of the coconut milk (withhold a tablespoon or so to add later, if needed), applesauce and oil. Add the dry ingredients to the wet mixture, and mix until combined. If the batter is too thick, add a little more coconut milk or water to thin it out.

3. Pour a small amount onto a hot nonstick (or greased) griddle or pan to make a tester pancake. It should bubble some in the middle and the edges should look a little dry when it is time to flip. If the batter is too thick, add a little more coconut milk or water. Once your batter is perfect, continue making yummy gluten free pancakes (or waffles) to your heart’s content!

If you like this gluten free pancake recipe, have a question about modifications, or a comment, please leave a reply below. Thanks for reading!