For years, I’ve been searching for a killer pancake recipe. I finally found one. They are delicately sweet with perfectly crisp edges. I couldn’t ask for more in a pancake.
Adam and I are actually not on an exclusive gluten or dairy free diet, but we have dabbled in it some. We’re really grateful not to have any extreme allergies, but suspect we may have some minor sensitivities to one or both. I found Martha Stewart’s Basic Pancake recipe a few years ago and it’s our go-to for when we have the flapjack craving.
I’m always looking for ways to keep our main dishes healthy and frugal, and this one was perfect for this past Saturday evening. Plus, who doesn’t love breakfast for dinner every once in a while? I used Martha’s recipe and adapted it to be gluten and dairy free (minus the small optional pad of butter on top). I always seem to digest my food easier, and feel physically better, when I eliminate both of those groups.
If you don’t need to eliminate either of these ingredients, her original recipe is excellent. Give it a try and let me know what you think!
Gluten and Dairy-Free Pancakes
(Adapted from Martha Stewart’s Basic Pancake recipe. This recipe makes approximately 18-20 pancakes and can be halved very easily)2 Cups gluten free flour, spooned and leveled (I use Cup4Cup gluten free flour brand, but any brand will do) 4 Tbls sugar 4 tsp baking powder 1 tsp salt 1 Cup full-fat coconut milk (shake the can well before opening) mixed with 1 cup water 4 Tbls coconut oil, melted 2 large eggs 1-2 Tbls coconut oil for the pan OPTIONAL: assorted toppings such as butter, maple syrup, honey, fresh fruit, etc.
If you won’t be serving these pancakes immediately, turn your oven to low (about 200 degrees), and prepare a baking sheet to keep the cooked pancakes warm on.
In a medium-sized bowl whisk together the dry ingredients (flour, sugar, baking powder, salt). Set it aside.
In a large bowl, whisk together the melted coconut oil, the coconut milk/water mixture, and the eggs. Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to over mix it. There will be some lumps, and that’s ok.
Heat a large skillet, or griddle, over medium heat. Add a little coconut oil to coat the pan. (Disclosure: This is an affiliate link. If you decide to make a purchase through my links, Amazon will pay me a commission for it. This does not cost you anything additional. These commissions help keep this blog running, so thank you!)I love my cast iron skillet by Lodge Logic. It makes the most perfect pancakes!
Spoon the batter into the pan with a ladle, spoon, or a spouted measuring cup. The batter is pretty easy to use and you can make the pancakes any size you like. When you start to see those lovely little bubbles in the batter, flip them over until nicely golden brown on each side. Top with any desired toppings and enjoy!
Do you have a favorite pancake recipe you would like to share? It doesn’t have to be gluten or dairy free either! I would love to hear what your family enjoys on a Saturday morning.
I linked this recipe up at The Nourishing Gourmet.