Gluten Dairy Free Pancakes

So I’ve discovered this week that I am a pancake genius. I’m very sad that I’m just learning this, I’ve been depriving myself of my pancake mastery for years.

Pancakes adapted from online recipe.

It started when I decided to make pancakes for my boyfriend and his roommates. There’s six of them, so I knew I needed a lot. I had some gluten free 1-to-1 flour from Bob’s Red Mill and wanted to use it. I looked up a basic recipe for pancakes online, doubled it, and subbed out all the ingredients for gluten and dairy free ones. I also decided to add blueberries to them for funsies. Well color me surprised when the boys raved about them and then continued to all day! I mean I know I can cook, but there’s truly nothing like sharing the fruits of my labor. My heart swelled up nice and big.

My Gluten Dairy Free Pancakes

So on my drive back to Vermont, I decided to continue sharing the wealth, this time with myself! I still had some leftover 1-to-1 flour and I remembered I had applesauce in the cabinet. I knew they were going to be an experiment, I’ve made pancakes once before a couple years ago to disastrous result. So I had relatively low expectations. I used the rest of the bag of gluten free flour, which had about one and a half cups left. Then added a half cup of unsweetened applesauce, an egg, a teaspoon of vanilla, a half teaspoon of salt, a quarter cup of soymilk (I only had that much in the fridge!), two teaspoons of baking powder, and two teaspoons of avocado oil. I then decided to add a dash of real maple syrup, Vermont made of course, to add a little sweetness. I mixed it all together and it was too thick, so I added an additional half cup of applesauce. The consistency was perfect! Used a non-stick pan with a light amount of avocado oil and flipped 14 pancakes. Halfway through, I tried one and OH MY GAWD. So. Good. Light, airy, with a hint of apple flavor. Perfection. Of course they’d be best eaten at the time they were made, but I’ll be eating them for breakfast with my meal preps.

My own Gluten Dairy Free Pancakes

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Gluten and Dairy Free Pancakes

Gluten Free/Dairy Free/Refined Sugar Free

(Makes approx. 14 pancakes)

Ingredients:

• 1.5 Cups Bob’s Red Mill 1-to-1 Gluten Free All Purpose Flour

• 1 cup unsweetened applesauce

• 1/4 cup dairy free milk of choice (I used soymilk)

• 1/2 tsp. of salt

• 1 tsp. vanilla

• 2 tsp. avocado oil

• 1.5 tsp. maple syrup

• 2 tsp. baking powder

Directions:

1. Mix all ingredients together in a bowl until thoroughly combined.

2. Heat a non-stick pan or griddle on medium heat. Lightly coat with avocado oil.

3. Scoop out batter onto pan or griddle (I did roughly 1/4 cup scoops).

4. Flip when bubbles start to appear on the top. Continue cooking until bottom is nicely browned.

5. Serve with your savory or sweet toppings of choice.

6. Pancakes that are hungry hungry friendly!