Best Gluten Free Pancakes (Dairy Free)
My Gluten Free Pancakes are fluffy and dairy free! Easy to make and ready to top with your favorite toppings and syrup!
Last week my Vegan Gluten Free Waffles debuted on Hello Spoonful and I got to thinking that I should definitely have a gluten free pancake!
Pancakes are actually super simple to make even on your busiest mornings! Plus I know how hard it is to find recipes that are meant to be moist and fluffy as a gluten free option!
These are also great to store for later and reheat when you are ready! So be sure you read until the end, because that will make having a healthy breakfast super easy! This is another recipe that kids will love too, without all of the processed ingredients that you get when you buy them from the store!
What Do I Need To Make Gluten Free Pancakes?
Ingredients
Rolled oats – be sure to use a gluten free option (like Bob’s). If you don’t have rolled oats specifically you can swap for gluten free oat flour
Banana – you really want to use an overripe banana. The riper it is the more sweetness it adds!
Egg
Maple syrup – this is totally optional, but adds a little more sweetness! Be sure to get natural/organic
Vanilla
Baking powder
Baking soda
Salt
Cinnamon
Kitchen Tools and Gadgets
Nutri Bullet or Blender – I am using a blender because I am grinding my gluten free oats and it makes it easier to add all of the ingredients to one container. Who likes more dishes to clean? NOT me!
If you are using oat flour, you can use a mixing bowl and whisk instead.
Griddle – again totally optional but if you have a bigger family or want to reduce the number of batches you have to make, using a griddles gets it done faster!
Swing by my Amazon store to see more of the utensils and ingredients I use on the regular!
How to Make Gluten and Dairy Free Pancakes
If you are using oats, start by grinding them in a blender. You may have to scrap the sides down several times before adding other ingredients. Also be sure that you get the oats to a smooth, flour-like consistency.
Then add the mashed banana, baking powder and soda, salt, cinnamon, dairy-free milk, and egg. Blend for several seconds until the batter is smooth. If you aren’t using the blender add these ingredients to a mixing bowl and whisk until combined.
Let the batter sit for several minutes so it has time to thicken. Preheat your griddle or skillet and add non-stick spray or butter to grease.
Start pouring the pancakes using about ⅓ of a cup of batter for each one. Once they start to bubble they are ready to turn.
Repeat until the batter is gone. To be sure that they don’t get soggy, place them on a wire rack until you are finished making the batch.
Serve immediately with your favorite toppings!
Can You Make These Pancakes in a Vegan Version?
To make these vegan you would simply swap the egg for a flax egg. We haven’t tested it that way, but I am sure they would still be great!
Best Toppings for Pancakes
We know everyone has their favorites, but here are some suggestions!
- Berries
- Peanut butter
- Chocolate Chips
- Bananas
- Greek yogurt
- Maple Syrup
- Honey
- Whipped Cream
- Nuts
Making the Pancakes to Freeze for Later
You can make these gluten free pancakes ahead of time and they are just as good as when they are fresh! This makes for an even easier breakfast idea and is perfect for kids before school!
Allow the pancakes to cool completely. Add them to a freezer bag separated by parchment paper so they don’t stick together. They will stay fresh for about 2 months.
To reheat you can microwave, air fry, or place them in the toaster!
So the question is are you team pancakes or team waffles?! Be sure to tag me on Instagram once you make these! Check out more of my favorite recipes below!
PIN ME FOR LATER
More Easy Healthy Breakfast Ideas:
- Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)
- Egg White Oatmeal – High Protein! (Microwave)
- Whole30 Breakfast Casserole
- Healthy Oatmeal Breakfast Cookies With Chocolate Chips
- Healthy Cinnamon French Toast Sticks – Air Fryer!
Best Gluten Free Pancakes (Dairy Free)
Ingredients
- 2 1/4 cup rolled oats
- 1 large over ripe banana
- 1 egg
- 2 tbsp maple syrup optional
- 1 cup dairy free milk I used unsweetened almond milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- Your favorite toppings or mix-ins: nuts berries, chocolate chips, peanut butter, banana, etc.
Instructions
- In a high speed blender or nutri-bullet, grind your oats until you form a flour like consistency.
- Add in the remainder of your ingredients and blend until well combined. Stop to scrape down the sides once or twice.
- Once fully mixed, let the batter rest for 2-3 minutes to thicken up.
- Heat a skillet to medium low and spray with cooking spray or grease with butter.
- Pour ~1/3 cup batter onto the skillet.
- Once bubbles have formed and the bottom is golden brown, flip them over and continue cooking the other side.
- Repeat until all pancakes are made.
- Place on a cooling rack until ready to serve to prevent the bottoms from getting soggy.
- Serve immediately or store in the fridge for 3-4 days or in the freezer for up to 3 months.
These are amazing!! I’m GF, DF and low sugar and I did not believe how good these were! We only had 1/3 of a frozen banana and 1 large apple which we used in stead of the bananas required in the recipe. I also added some low sugar chocolate bits. I will have to retry it with the called for 1 large over ripe banana. Thanks so much for sharing!!