Extra Fluffy Gluten And Dairy-Free Pancakes Recipe

Name: Extra Fluffy Gluten And Dairy-Free Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour (Hodgson Mill All-Purpose); 1/4 cup flour (Hodgson Mill Multi-Purpose); 1 teaspoon potato starch or 1 teaspoon cornstarch; 1 tablespoon sugar (Organic Preferred); 1/4 teaspoon sea salt; 1 teaspoon baking powder; 3/4 cup almond milk; 1 tablespoon safflower oil or 1 tablespoon sunflower oil; 1 egg (with egg and white separated); 1 teaspoon vanilla extract

Servings: persons

1
Sift the 2 flours, starch, salt and baking powder into a large mixing bowl. For extra light, fluffy pancakes, sift 2-3 times. Whisk in the sugar. Using the whisk, mix the flours together really well to ensure that everything is combined.
2
Break the egg, separating the white into a medium mixing bowl. Put the yolk into a small serving bowl and beat it with a fork until just lightly beaten.
3
Add the egg YOLK, oil, milk and vanilla to the dry (flour) mixture and whisk all together. More milk may be added if you prefer the consistency to be thinner. Refrigerate the whole mixture in the bowl while you prepare the white.
4
Using a hand mixer, beat the egg white until stiff peaks form- about 2-3 minutes.
5
Preheat a lightly greased griddle to 350 Degrees F, or a pan to medium high heat.
6
Bring out the refrigerated pancake batter, gently stir in the fluffy egg white and then give it a few gentle whisks.
7
Pour pancake batter onto hot griddle using a ladle. Let them cook on one side for 2-4 minutes, or until bubbly throughout. Flip and continue to cook for 2 more minutes.
8
Serve with Organic Maple syrup or another syrup of your choice.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup flour (Hodgson Mill All-Purpose), 1/4 cup flour (Hodgson Mill Multi-Purpose), 1 teaspoon potato starch or 1 teaspoon cornstarch, 1 tablespoon sugar (Organic Preferred), and more.

Yes, Extra Fluffy Gluten And Dairy-Free Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Extra Fluffy Gluten And Dairy-Free Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions