Super Fluffy Gluten-Free Pancakes (1 Bowl!)

Name: Super Fluffy Gluten-Free Pancakes (1 Bowl!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 2/3 cup dairy-free milk ((we used almond // dairy milk would also work)); 2 large eggs ((organic, pasture-raised when possible)); 1 Tbsp avocado oil ((or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan)); 2 tsp vanilla extract; 1/2 cup almond flour*; 1/3 cup brown rice flour; 1/3 cup potato starch ((NOT potato flour)); 1/4 cup cassava flour; 1/4 cup coconut sugar ((or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes)); 2 tsp baking powder; 1/2 tsp sea salt; Dairy-free butter; Maple syrup

These Super Fluffy Gluten-Free Pancakes are a delightful treat for anyone seeking a light and airy breakfast option that’s easy to whip up in just one bowl. Perfect for a cozy family brunch or a quick weekday breakfast, they’re sure to please gluten-free eaters and pancake lovers alike!

15mCook

10mPrep

EasyDifficulty

0Forks

0Cooked

Ingredients

0.7 cupdairy-free milk ((we used almond // dairy milk would also work))
2large eggs ((organic (pasture-raised when possible)))
1 Tbspavocado oil ((or sub melted dairy-free butter (butter, or other neutral oil // plus more for greasing pan)))
2 tspvanilla extract
0.5 cupalmond flour*
0.3 cupbrown rice flour
0.3 cuppotato starch ((NOT potato flour))
0.3 cupcassava flour
0.3 cupcoconut sugar ((or sub cane sugar // can use a little less (but we recommend this amount for pancake house-style cakes)))
2 tspbaking powder
0.5 tspsea salt
Dairy-free butter
Maple syrup

Instructions

Step 0 of 8 completed

In a large mixing bowl, whisk together the dairy-free milk, eggs, avocado oil, and vanilla extract until well combined.

In a separate bowl, mix the almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt until evenly distributed.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Let the batter sit for a few minutes to thicken up while you heat a skillet over medium heat and melt a little dairy-free butter in it.

Once hot, pour about 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through.

Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter.

Serve warm with a drizzle of maple syrup and your favorite toppings!

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Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.