Gluten and dairy free pancakes that are light, fluffy, and nutritious!

The tips shared in this recipe give you an amazing fluffy texture and delicious taste. My favorite add-in are mini chocolate chips. Once topped with strawberries and a bit of cool whip, you can skip the syrup. They are so delicious that I eat them cool like a cookie. They taste great with a combination of nutritious, freshly. milled flours. If you do not have a grain mill, the next best choice saves you money by ordering organic, gluten free flours from Azure Standard or another on-line company. The savings and health benefits of not using a box mix may initially feel overwhelming; however, our picture-by-picture recipe with tips will hopefully take the stress out of making pancakes from scratch.

Old fashioned gluten and dairy free pancakes start your morning off with a great balance of protein, healthy fat, high fiber, and carbohydrates helping me keep my blood sugar stable. Best of all, they are delicious with just the right texture. These pancakes are so nutritious, you can think of them as fuel for your body and an indulgence.

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.

Why Avoid Using An All-Purpose Gluten Free Flour?

Would it be easier to simply use an all-purpose, store bought gluten-free flour mixture? Yes, but 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 to prevent spoilage.

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 a side of meat 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. At room temperature the flour becomes rancid within three days. Wow! The healthy fats are eliminated in store-bought flours to make them shelf-stable. Fats bind with sugar, which helps keep your blood sugar levels 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.

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:

• White Rice Flour – 72 high, low fiber
• Brown Rice Flour – 62 high, low fiber
• Modified Potato Starch – high, but beneficial for gut health when eaten cold
• Tapioca Starch -67 high, low fiber
• Cornstarch – uncooked low, cooked high at 77-100
• Xanthan Gum — studies show may lower and stabilize blood sugar
• Arabic Gum — studies found lowers blood sugar
• Guar Gum — high in fiber, heart healthy, and double-blind study found lower blood sugar

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 low glycemic gluten-free flours, oat and millet flour, creating a pancake with a fluffier texture.

• Oat Flour — 44, low glycemic index, high fiber
• Millet Flour — 54-68, low glycemic index, nutty taste
• Buckwheat — 71, high glycemic index
• Protein powder and/or 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.

Pancake Batter

In a large mixing bowl, add the following ingredients:

2 egg yolks

3 tablespoons of cane 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.

Mix ingredients together with a whisk or 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 at your local store, I encourage you to purchase flour online. Purchasing online in bulk provides savings. However, once open keep flour in a cool place to preserve nutritional value.

Mill about 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.

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

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

Activate Baking Powder for Fluffy Pancakes

Warm pancake batter activates baking powder giving you fluffy pancakes. Thus, I warm the batter up by warming a third cup of milk in a pot using the lowest temperature setting. I also melt the 2 Tablespoons of butter in the milk. While waiting for the butter to melt, I add the activating ingredients, protein, and spices. Keep scrolling.

Activating Ingredients

2 teaspoons of baking powder

1 teaspoon of baking soda

Stabilize Blood Sugar

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

Enhancing Flavor

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/2 teaspoon of salt.

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

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

Tips for Fluffy Pancakes

We like to cook pancakes in a cast iron skillet. Thus, we melt a thin slice of butter in the skillet and then pour in the batter. If you prefer an electric skillet, you can save some time by melting the butter in the pot of milk .

When you melt the 2 tablespoons of butter in a cast iron skillet instead of the pot of milk, pour the melted butter into the pancake batter and immediately mix. If you decided to cook your pancakes on an electric skillet, melt the butter in the milk.

The Best Tip for Fluffy Pancakes!

This will be the very last ingredient you add to your pancake batter. Since the electric mixer can beat egg whites with no help from you, you can proceed to the next step while the electric mixer beats egg whites until stiff peaks form. Check them every once in a while. When you see stiff peaks, turn off the electric mixture.

TIP — To continue activation of the baking soda and powder, now pour in the additional 1/3 cup of WARM dairy free milk to the batter and MIX. If you put the milk in the microwave, about 25 seconds work.

Do you see how the batter now looks lighter?

Now, add the stiff egg whites. The beaten egg whites easily slide out of the bowl into the pancake batter. Very important! Gently stir in the egg whites into the pancake batter. Once done, you will see small white clumps of stiff egg whites in the old fashion 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.

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. I like to use a measuring cup, a 1/4 cup, to scoop out my gluten free pancake batter and pour onto the hot griddle.

Cook for around 1 minute until you see the edges start to cook and bubbles on the surface.

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.

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).

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

Printable Recipe Card