Gluten-Free/Dairy-Free Fluffy Pancakes

Best Fluffy Gluten-free Pancakes You’ll Ever
Make! From scratch!  Total Time 25 mins.

You don’t need to make them all at once. You
can save the batter in a covered container in the “
fridge and make them fresh for up to 3 days.

My granddaughter asked for chocolate chip
pancakes for breakfast. Being a grandmother,
I want to make the most super pancakes, that
she’ll remember forever!

I said to her father, “We only do gluten free
and dairy free these days.”

He looked puzzled, but he figured he’d go
along with it, not to offend us. Well, was he
surprised!

He said, “To be honest, when you said
gluten-free, I thought eeew. But these are
better than the best regular pancakes!”

Ingredients 

1-1/2 cups oat flour
1/2 cup tapioca
1 tsp xanthan gum or

1/4 cup Raw or coconut Sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 + 2/3 cup any dairy-free milk

2-1/4 tsp. vinegar or lemon juice

allow to sit for 5-10 minutes

1/4 cup coconut oil or butter, melted

1 teaspoons pure vanilla or almond extract

1/2 large egg or for vegan or Flax egg

OPTIONAL:
1 Teaspoon Cinnamon
½ cup chocolate chips, dried fruit, raisins,
snipped dates, or blueberries.

Instructions

Combine together the flour, sugar (or sweetener),
baking powder and salt in a large-sized bowl.

Make a well in the center and add the milk, slightly
cooled melted oil or butter, vanilla and egg. Use a
wire whisk to blend the wet ingredients together first.
Then slowly fold them into the dry ingredients.

Then lightly whisk everything together until smooth
(there may be a couple of lumps but that’s okay).

Set the batter aside and allow to rest while heating
up your pan or griddle. (The batter will be thick and
creamy in consistency. If you find the batter too thick —
doesn’t pour off the ladle or out of the measuring cup
smoothly, fold through a couple tablespoons of extra
milk into the batter).

Heat a nonstick pan or griddle over low-medium heat
and wipe over with a little butter to lightly grease pan.

Pour ¼ cup of batter onto the pan and spread gently
into a round shape with the back of your ladle.

Heat a nonstick pan or griddle over low-medium heat
and wipe over with a little butter to lightly grease pan.

Pour ¼ cup of batter onto the pan and spread gently
into a round shape with the back of your ladle.

When bubbles begin to appear on the surface, and
the underside is golden and flip with a spatula and
cook until golden. Repeat with remaining batter.

SMALL BATCH OF PANCAKES
For 6 Servings Fluffy pancakes

Ingredients 

3/4 cups oat flour
1/4 cup tapioca
1/2 tsp xanthan gum

2 tsps. cup Raw or coconut Sugar

2 tsps. baking powder

1/4 tsp. salt

3/4 cup any dairy-free milk

2-1/2 tsp. vinegar or lemon juice
allow to sit for 5-10 minutes

1/4 cup melted coconut oil or butter 

1 tsp. pure vanilla or almond extract

1 large egg or flax egg for vegan

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