Old Fashioned Gluten and Dairy Free Pancakes

gluten and dairy free pancakes topped with fresh fruit
Cheri Moore

Written by Cheri Moore

February 12, 2024

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. The tips shared in this recipe give you an amazingly light texture.

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 Avoid Using 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.

When I began to struggle as a teen with my blood sugar, I was horrified to feel my mood shift after eating pancakes. I am thrilled to once again enjoy pancakes and eggs using this wonderful blend of high protein, high fiber flour mixture.

Benefit of Freshly Milled Gluten Free Flours

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.

If you are ready for a food adventure, I encourage you to read my Gut Healthy blogs.

Milling grains into flour also saves you money. 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 flours, oat and millet flour, creating a pancake with a lighter texture.

  • 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 (separate yolk from whites)
  • 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 (mill half cup of oat groats)
  • 1/4 cup of millet flour (can replace with almond flour if needed)
  • 3/4 cup of buckwheat flour (mill slightly less than 1/3 cup buckwheat groats)
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of Benefiber (optional-increases fiber without effecting taste)
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 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

Pancake Batter

In a large mixing 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.

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

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

If using cold milk, I warm it up melting 2 Tablespoons of butter before adding it to the flour, sugar, and egg mixture. Do not add hot milk to the eggs or it will cook the eggs. The warm or room temperature milk helps the batter rise while cooking.

You can add room temperature canned milk straight to the mixture of eggs and sugar without warming it up.

Heat up milk until you see it steam. Then pour into pancake batter.
mixing liquid ingredients for gluten and dairy free pancakes in a glass mixing bowl with a fork

Add Dry Ingredients

Mill 1/2 cup of oat groats to make 1 cup of oat flour. If you do not have a mill, you can purchase Bob’s Red Mill Oat Flour at most stores. If unable to find organic oat flour, I encourage you to purchase through Azure Standard or the internet.

Mill almost 1/4 cup of millet to make 1/4 cup of millet flour. If you do not have a mill, you can order organic millet flour on the internet.

Measure one-fourth cup of Millet flour

Mill 1/3 cup of buckwheat to make 3/4 cup of freshly milled buckwheat flour.

If you do not have a mill, you can buy Bob’s Red Mill buckwheat flour at most stores.

3/4 cup of Buckwheat flour

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 Truman Organic Plant Based Protein, Vanilla flavored helps stabilize blood sugar for everyone.

Vanilla plant based protein powder

If you had to warm up your milk, you can now safely add warm milk.

Rising Ingredients

2 teaspoons of baking powder

container of baking powder sitting behind a 1 teaspoon measuring spoon

1 teaspoon of baking soda

Add 1 teaspoon of baking soda

1/2 teaspoon of salt.

container of sea salt sitting behind a half teaspoon measuring spoon

1 teaspoon of vanilla extract. If using no fruit, you will want to add an extra 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.

Mix the gluten and dairy free pancake batter again combining all the ingredients.

hand hold a fork mixing gluten and dairy free pancake batter

Tips for Fluffy Pancakes

We like to cook pancakes in a cast iron skillet. Thus, we melt our butter in the skillet.

If you prefer an electric skillet, you can save some time by melting the butter in the pot of milk .

Melt 3 Tablespoons of butter in a cast iron skillet.

If you melt the butter in a cast iron skillet, pour the melted butter into the pancake batter and immediately mix.

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

Then, beat the egg whites with an electric mixer on high until it begins to form soft peaks. Set the bowl aside.

stiff egg whites in a stainless steal mixing bowl

TIP — To continue activation of the baking soda and powder, heat up 1/2 cup of dairy free milk until it is warm. If you put the milk in the microwave, about 25 seconds work. When you heat up the milk in a pot, remove it from the burner once you see the milk steam. This only takes about a minute.

If you decided to cook your pancakes on an electric skillet, melt the butter in the milk.

Pour the warm milk into the pancake batter. Do you see how the batter now looks lighter?

Pour warm milk into pancake batter

The beaten egg whites easily slide out of the bowl into the pancake batter. Very important! Gently stir, fold, egg whites into the pancake batter.

Add egg whites to pancake batter.

Magical! See the pancake batter bubble and expand? When you gently fold in the egg whites, you want to see lumps of egg whites remain in the batter.

Pancake batter expanding and ready to cook

Cooking with Cast Iron Skillet

Before each cooking, add a small bit of melted vegan butter giving a delicious taste to your old fashion gluten and dairy free pancakes. Pour out the desired amount of gluten and dairy free pancake batter onto the hot griddle. I like to make mine with roughly a 1/4 cup of batter.

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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