Old Fashioned Gluten and Dairy Free Pancakes

gluten and dairy free pancakes topped with fresh fruit
Cheri Moore

Written by Cheri Moore

February 24, 2022

Gluten and dairy free pancakes that are light, fluffy, and nutritious!

These pancakes will remind you of a classic weekend brunch. They taste great with a combination of flours that create a balance of flavor without sacrificing the nutritional value. Because these pancakes do not use generic gluten free all-purpose flour, you can feel good about eating them throughout the week.

gluten and dairy free pancakes topped with sliced strawberries and bananas

Old fashioned gluten and dairy free pancakes start your morning off with a great balance of protein, healthy fat, high fiber, and carbohydrates. These pancakes are fuel for your body. You don’t have to see them as an indulgence. Although, they are definitely a treat.

Quick Tip for the Perfect Rise

Baking powder activated by warm milk makes these pancakes fluffy and light. Within the directions, I share another quick tip for the perfect rise. Did you know that baking powder significantly loses its rising power after 9 months? When pancakes fail to rise, it might be time to switch out this pantry staple for a new box of baking powder.

plain gluten and dairy free pancakes in a tall stack

Why Not Just Use An All-Purpose Gluten Free Flour?

Would it be easier to simply use an all-purpose gluten free flour to make gluten and dairy free pancakes? Yes, but using my blend of flours gives you a wonderful texture and is more affordable. Best of all, you now have a pancake with a better balance of carbohydrates, fiber, healthy fats, and protein

The thing you have to keep in mind is that just because a product is gluten free does not mean that it is healthy. Gluten free store-bought flour mixtures are typically higher in carbohydrates, lower in fiber, and stripped of their healthy fats when compared to freshly milled flours.

Since age 13, I have struggled with blood sugar challenges. Thus, I set out to learn which gluten free grains are high in natural fibers.

According to UPGRADE MY FOOD, the higher the glycemic level (carbs) the lower the fiber. However, freshly milled flours retain their healthy fats, amino acids, and fiber. Unused freshly milled flour must be refrigerated or kept in the freezer to prevent it from going rancid. If not, within three days the flour will become rancid. Wow! The healthy fats must be eliminated in store-bought flours to make them shelf-stable.

Milling grains into flour not only saves you money but also prevents low blood sugar! Receive more money saving tips by reading my blog, Affordable Gluten Free Cooking and Baking Tips.

gluten and dairy free pancakes with a piece cut out of them.

Therefore, yes, you could use an all-purpose gluten free flour to make pancakes. However, making your own gluten free flour combination gives you more control over what ingredients you consume and the nutritional impact they have on your body.

Glycemic Index of Gluten Free Flours

Packaged gluten free products, including gluten free all-purpose flour, are filled with ingredients with high glycemic indexes and counter-acting ingredients that lower blood sugar levels:

While these ingredients are not inherently bad, I have found them unnecessary when I make food from scratch. I much prefer the lighter, moist texture and taste of my combination of freshly milled flours. The high glycemic index of buckwheat is lowered by mixing it with two lower glycemic gluten free flour: oat and millet flour.

  • Oat Flour — 44, low glycemic index, high fiber
  • Millet Flour — 54-68, low glycemic index, nutty taste
  • Buckwheat — 71, high glycemic index
  • Benefiber (optional)– lowers blood sugar

Gluten and Dairy Free Pancake Ingredients:

  • 2 eggs seperated
  • 4 tablespoons of cane sugar
  • 3/4 cup of dairy free milk (coconut, almond, etc.)
    • I like to blend a can of goat milk with a can of organic coconut milk
  • 2 tablespoons of vegan butter
  • 1 cup of oat flour
  • 1/4 cup of millet flour (can replace with almond flour if needed)
  • 1/2 cup of buckwheat
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of Benefiber or Chia flour (optional-increases fiber without effecting taste)
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/3 to 1/2 cup of warm dairy free milk (thickness preference varies)

How to Make Gluten and Dairy Free Pancakes

First tip, separate the whites from the yolks of two eggs into two separate bowls.

two eggs separated into two bowls

Then, beat the egg whites with an electric mixer on high until it begins to form soft peaks. I simply turn on the mixer and walk away. Then, I start mixing the other ingredients together.

Once there are white fluffy peaks, turn the mixer off. I turn it on for one more beat right before adding egg whites much later in this recipe.

stiff egg whites in a stainless steal mixing bowl

Pancake Batter

In a large bowl, add the following ingredients:

2 egg yolks

two yellow egg yolks in a bowl.

3 tablespoons of cane sugar

a tablespoon of sugar sitting on top of a mound of sugar.

3/4 cup of blended goat and coconut milk or any dairy-free milk of your choice.

3/4 cup blended milk
3/4 cup of dairy-free milk

Pour the milk mixture into batter and mix them all together until smooth.

mixing liquid ingredients for gluten and dairy free pancakes in a glass mixing bowl with a fork

Next, add the following dry ingredients for the gluten and dairy free pancake batter:

1 cup of oat flour

one cup measuring cup sitting on the counter in front of a glass bowl filled with oat flour. A container of old fashioned oats is sitting behind the bowl.

1/4 cup of millet flour

1/4 cup measuring cup sitting in front of a glass bowl of millet flour and a bag of whole millet grains.

1/2 cup of freshly milled buckwheat flour.

mason jar of buckwheat sitting behind a half cup measuring cup

1 teaspoon of cinnamon

1 teaspoon measuring spoon filled with ground cinnamon sitting on the countertop

1/4 teaspoon of nutmeg

one fourth teaspoon filled with nutmeg sitting on the countertop

1 tablespoon of benefiber (optional)

one tablespoon of benefiber sitting on the countertop

2 teaspoons of baking powder

container of baking powder sitting behind a 1 teaspoon measuring spoon

Add 1/2 teaspoon of salt.

container of sea salt sitting behind a half teaspoon measuring spoon

Mix again.

mixed gluten and dairy free pancake batter

Add 1 teaspoon of vanilla extract.

container of vanilla extract and a 1 teaspoon measuring spoon sitting on the counter in front of a bowl of gluten and dairy free pancake batter.
two tablespoons of vegan butter melting in a hot cast iron skillet

Melt 2 tablespoons of vegan butter in a cast iron skillet.

Pour the melted butter into the bowl with the gluten and dairy free pancake batter.

melted butter being poured into the gluten and dairy free pancake batter from a cast iron skillet

Mix the gluten and dairy free pancake batter again.

hand hold a fork mixing gluten and dairy free pancake batter

TIP for Fluffy Pancakes

Now, you are going to use more of the blended goat and coconut milk that was left in the blender or the milk of your choosing.

TIP — To activate baking soda, heat up a 1/3 cup of dairy free milk until it is warm. Milk burns very easily so make sure it does not come to a boil. If you put it in the microwave, about 25 seconds work. Mix well!

Lastly, fold in the egg whites.

spatula folding in fluffy egg white to the pancake batter

Cook the pancakes on a hot cast iron skillet over medium heat. I enjoy the flavor of melted vegan butter. Pour out the desired amount of gluten and dairy free pancake batter. I like to make mine with roughly a 1/4 cup of batter. Do you see how the batter looks lighter?

pouring gluten and dairy free pancake batter onto a hot and oiled cast iron skillet using a measuring cup

Cook for around 1 minute until you see the edges start to cook and bubbles on the surface.

three gluten and dairy free pancakes cooking on a cast iron skillet

Then, flip the gluten and dairy free pancake and finish cooking it for about another minute. When you see bubbles, let it cook for a few more minutes. The edges need to become more firm so the pancake stays together when you flip the pancake over.

spatula lifting a gluten and dairy free pancake to flip it over in a cast iron skillet

To keep your pancakes warm till you are ready to serve them, layer them on a cooling rack stacked on a baking tray and place them in a warm oven (170 degrees Fahrenheit).

gluten and dairy free pancakes stacked on a cooling rack which is sitting in a cookie sheet

Pancake Topping Ideas

A dab of butter and a splash of maple syrup is the simplest and one of the most enjoyable ways to eat gluten and dairy free pancakes. However, I control my blood sugar by topping my pancakes with fresh fruit, like strawberries and bananas. then, there is no need for syrup.

  • Fresh fruit
  • Dairy free whipped cream (truwhip)
  • Berry reduction
  • Apple syrup (my daughter’s recipe)
  • Any nutbutter
  • Applebutter
gluten and dairy free pancakes topped with maple syrup and sliced bananas and strawberries. There are three whole strawberries in a group on the plate

Printable Recipe Card

gluten and dairy free pancake recipe card
gluten and dairy free pancake recipe card

Enjoy!

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