Gluten-Free Dairy-Free Fluffy Pancakes (Edit recipe)

These perfect, fluffy pancakes are not only gluten-free but dairy-free also! They are easy to make, and fun to eat!

15 minutes

30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	148
Fat:	8 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	556 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

120 gram Primal Palate Gluten-free All-Purpose Flour, 1 cup spooned and leveled
2 Tbsp Maple Sugar
2.5 tsp Baking Powder
1/4 tsp Himalayan Pink Salt
1 cup Almond Milk, or oat milk
1 whole Egg, one large egg at room temperature
2 Tbsp Avocado Oil, or sunflower oil
1 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the flour, maple sugar, baking powder and salt together in a small mixing bowl.
In a medium size mixing bowl, or large liquid measuring cup, whisk together the almond milk, egg, oil, and vanilla.
Sift the dry mix into the wet mix, and whisk until you have a smooth batter.
Heat a skillet, or griddle over medium-high heat. Grease with avocado oil.
Using 1/4 cup scoop to scoop the pancake batter, fry each pancake approximately 1-2 minutes per side, adjusting the heat as needed so that they have nice marks from the griddle, but do not burn.
Repeat scooping 1/4 of batter to pour each pancake, cooking in in batches until you have used all of the batter.
This recipe makes approximately 12-14 pancakes.
Serve and enjoy!