Pancake lovers rejoice! We have not one, but two amazing gluten-free pancake recipes to share with you today. Whether you’re dairy-free or following a low FODMAP diet, we’ve got you covered with these delicious and fluffy pancakes that are sure to satisfy your cravings.
First up, we have a gluten-free, dairy-free, and low FODMAP pancake recipe that will knock your socks off. To start, gather the following ingredients:
– 1 cup gluten-free all-purpose flour
– 2 tablespoons maple syrup
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 3/4 cup unsweetened almond milk
– 1 egg
– 2 tablespoons coconut oil, melted
– 1/2 teaspoon vanilla extract
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond milk, egg, maple syrup, melted coconut oil, and vanilla extract. Add the liquid mixture to the dry mixture and whisk until well combined.
Heat a non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the skillet and cook until bubbles begin to appear on the surface. Flip the pancake and cook for an additional 1-2 minutes on the other side, until lightly golden brown.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve your pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, or a drizzle of pure maple syrup.
Next up, we have another mouth-watering gluten-free pancake recipe to share with you. This recipe is also dairy-free and can be adjusted for a low FODMAP diet. Here’s what you’ll need:
– 1 cup gluten-free all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 3/4 cup unsweetened almond milk
– 1 large egg
– 2 tablespoons maple syrup
– 2 tablespoons coconut oil, melted
– 1 teaspoon vanilla extract
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the almond milk, egg, maple syrup, melted coconut oil, and vanilla extract. Add the liquid mixture to the dry mixture and whisk until well combined.
Heat a non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the skillet and cook until bubbles begin to appear on the surface. Flip the pancake and cook for an additional 1-2 minutes on the other side, until lightly golden brown.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve your pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, or a dollop of almond butter.
We hope you enjoy these delicious and easy-to-make gluten-free pancake recipes. They’re perfect for a lazy weekend breakfast or brunch, and are sure to impress your friends and family. So grab your skillet and get cooking – we can’t wait to hear what you think!
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