Gluten and Dairy Free Fluffy pancakes

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These fluffy pancakes aren’t just for pancake day, they are perfect any day of the year and especially on a Lazy Sunday morning.

These pancakes are fluffy, sweet and warm, and especially good oozing with maple syrup and fresh juicy strawberries. The recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Fluffy Pancakes

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Gluten and Dairy Free Fluffy Pancakes

These pancakes are so quick and easy to make and if you are making the gluten free version you honestly can’t tell the difference between these and pancakes made with normal flour!  When I first had to go gluten free and pancake day came around I really thought they would be dry and crumbly (like so many supermarket brought gluten free products).

To my great surprise and happiness though they came out perfectly, soft in the centre but they hold together well and are a great carrier for whatever you like most on top of your pancakes. Personally I like a golden syrup and strawberry or dark chocolate sauce and banana combo.

Flour

I have found that for this recipe both normal and gluten free flour are really interchangeable. There is very little difference at all in the result, a discovery that made me very happy.

Gluten and Gluten Free Flours

The primary difference between normal flour and gluten-free flour lies in the presence of gluten. Gluten is a protein found in wheat, barley, and rye. Normal flour contains gluten, which provides elasticity and strength to dough, helping it rise and maintain its shape.

In contrast, gluten-free flour is made from a variety of alternative grains and starches, such as rice flour, almond flour, coconut flour, or tapioca starch. Gluten free flour often includes a blend to mimic the properties of gluten. Because gluten-free flour lacks the binding and elastic properties of gluten, additional ingredients like xanthan gum or guar gum are often added to provide structure and prevent crumbling.

Milk

With this recipe you can use whichever milk you prefer. I like to use lactose free milk but you can use normal dairy milk or dairy free alternatives such as oat, soy and almond. Although oat would be my preference (as long as it’s gluten free is needed).

Making the Pancakes

Making fluffy pancakes begins with a few key steps. First, it’s important to whisk together the dry ingredients, typically flour, baking powder, sugar and a pinch of salt, in a mixing bowl. This ensures that the leavening agent, baking powder, is evenly distributed throughout the batter, promoting even rising during cooking. In a separate bowl, the wet ingredients, including the eggs and milk, are combined and then gently mixed into the dry ingredients until just incorporated. It’s essential not to overmix the batter, as this can result in tough pancakes.

Once the batter is ready, it’s poured onto a preheated griddle or frying pan over medium heat, allowing each pancake to cook until bubbles form on the surface and the edges appear set. Then, it’s flipped and cooked for an additional minute or two until golden brown and fluffy. Finally, the pancakes are stacked high, drizzled with maple or golden syrup, and enjoyed warm for a delicious breakfast or brunch treat that’s sure to please everyone at the table.

Try the Gluten and Dairy Free Fluffy Pancakes

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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