Before starting my food blog about a year ago, I made Saturday pancakes on the regular, but since I now homeschool and only have the weekends and a dwindling naptime to work on recipe development, writing, shooting photos, and educating myself about it all along the way, I start first thing Saturday mornings, and pancake time has slowly had to evolve into mommy working time. Instead of making pancakes, I’m usually making and shooting a couple things for the blog (and everyone lays in wait for the moment they can dig into whatever it is I’m shooting ;)). This makes the times that we do get to do pancakes even more precious to us all.
How this recipe was developed
These pancakes came out of a Saturday that I had promised a certain 9 year old they could help me with pancakes and, in the middle of it, we discovered we had run out of an important ingredient. I was certain that we had more dairy free milk, however, we did not, so we did what any person that is determined to make pancakes would do and we used water and the little bit of leftover canned coconut milk we had from dinner the night before instead. I apologized to everyone and told them that they’d be edible but definitely not great.
I was wrong 🙂
It turns out, this ended up being a sort of science experiment that made some of the fluffiest pancakes we had ever eaten! I scribbled down everything I did from memory and the next Saturday I tested them again using measurements. I wrote it all down, tested again, and here we are.
I can honestly say these are the best and fluffiest gluten and dairy free pancakes I have ever had and I hope you feel the same way after trying them!
Shop This Recipe:
Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
Cup 4 Cup Gluten Free Wholesome Flour
Fluffy Gluten and Dairy Free Pancakes
- Yield: approximately 10 pancakes 1x
Ingredients
- 2 cups gluten free flour (I have used Bob’s Red Mill 1 to 1 gluten free baking flour or cup 4 cup wholesome blend)
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon fine salt
- 2 eggs
- 1/4 cup vegetable or canola oil
- 1/3 cup dairy free milk (I use oat milk)
- 1/2 cup full fat coconut milk (the thick kind in a can)
- 3/4 cup water + 1 tablespoon
- Your Favorite Toppings: butter (vegan or other), syrup, peanut butter or any nut butter (my personal favorite), whipped topping (dairy free or other), fruit, or powdered sugar.
Instructions
- In a medium sized mixing bowl, whisk together 2 cups gluten free flour, 1/4 cup sugar, 2 tablespoons baking powder, and 1/2 teaspoon salt.
- Open the can of coconut milk and whisk it so that it’s smooth.
- In a small bowl, whisk together 2 eggs, 1/4 cup oil, 1/3 cup oat milk, 1/2 cup coconut milk,and3/4 cup + 1 tablespoon water until uniform.
- Pour the wet ingredients into the dry ingredients and whisk until combined. This is supposed to be a thicker batter. Adding more liquid will make the pancakes thin and rubbery.
- Preheat your griddle to medium heat* and using a 1/4 cup measure, pour your pancake batter onto the pan making sure there is enough space between to let the pancakes settle out a bit. The pancakes are ready to flip when the bubbles come to the surface, burst, and stay open.
- Flip the pancakes and cook on the other side until golden (about 2 minutes).
- To ensure your pancakes stay extra fluffy, don’t stack them on a plate coming right off the griddle. Instead, place them in a single layer until you’re ready to stack and serve them.
Notes
Griddle heat: you may need to adjust your griddle temperature up or down during the cooking process. If you pour batter onto the pan and it sizzles violently or you notice the outsides are getting done but the inside is still raw, that is a sign you need to turn the temperature down.
Coconut Milk: This recipe calls for full fat coconut milk (the thicker kind in a can) and it needs to be whisked before measuring and adding to the batter.
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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.
Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.
Keri
With family visiting who eat GF, these are a MUST! Whipped these up pretty quickly, and they were quite the crowd-pleaser.
goodandwellglutenfree
So glad everyone enjoyed them! The only thing better than pancakes is sharing pancakes with people you love! 😉