Oh pancakes how I love thee. A favorite in our household for long lazy weekend breakfasts where we’ll enjoy double batches of pancakes, dark maple syrup, eggs, hot tea and eat until we can eat no more. No packaged mixes allowed, only homemade from scratch. And so delicious!
And so when we needed to go gluten and dairy free for the children, I quickly began my search for the best gluten-free and dairy-free pancake recipe. I tried a few but none were quite what I longed for in pancakes. And so my husband and I decided to make our recipe, which we worked on for several weeks tweaking here and there.
On Saturdays and sometimes Sunday mornings you’ll find me in the kitchen whipping up a double batch of this pancake recipe for my family’s weekend breakfast. We’re a family of 5 and a double batch is enough for our big weekend breakfasts.
Giselle’s Gluten-free and Dairy-free Pancakes
- 1 1/2 cup of brown rice flour
- 3/4 cup of blanched almond flour
- 1/4 cup of ground flaxseed
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 1 1/2 cups of rice (or almond) milk
- 2 eggs
- 4 tablespoons of olive oil (or coconut oil)
- 2 tablespoons of honey
In a bowl, mix well the wet ingredients (rice milk, eggs, oil and honey). Then add the dry ingredients (flours, flaxseed, baking powder and salt) and mix until well combined. If you find that the mixture is too thick, simply add a little more milk (starting with 1/4 cup). Heat your pancake griddle on medium heat and grease lightly with oil so that the pancakes don’t stick (I use a cast iron griddle and grease with olive oil). Drop in 1/4 cup sizes your pancake mixture. Wait until it bubbles and then turn until cooked. Enjoy with hot maple syrup.