Stacks of piping hot gluten and dairy free pancakes drizzled with homemade cherry syrup is a special breakfast treat that makes everyone squeal with delight. I can gauge how much the kids like a meal by how many hugs I get when they get up from the table. Pancakes is a tight-squeeze-I-love-you-mom meal, especially when topped with fresh cherry syrup!
Gluten and Dairy Free Pancakes that taste and feel just right
Have you tried making gluten and dairy free pancakes for your family? They either crumble as soon as you add the syrup, are so expensive you can only afford two silver dollar pancakes per person or taste so bad the dog won’t eat them? And don’t ask me about searching for recipes that actually work with our diet restrictions! Have you ever searched for “large batch, cheap, easy, gluten, dairy, nut, and gum free pancakes that my boys will love.” LOL! I have!
Melanie’s Gluten Free Flour Blend makes light and fluffy pancakes
Shortly after the epiphany that is my gluten-free flour blend, I realized I would probably be able to make pancakes. And not just a couple of pancakes; lots of pancakes! You should have heard the squeals and shrieks of joy when my hungry boys saw towers of pancakes on the table. It was a proud moment for sure!
Now that your mouth is watering and you can’t stop thinking about breakfast for dinner…
Let’s mix up a batch of delicious, gluten and dairy free pancakes together!
Blend eggs, coconut oil, coconut milk, molasses, sugar, cinnamon, nutmeg, and salt until smooth.
I like to make them in the blender because they come together quickly and I can pour them directly into the pan from the blender jar.
Now add in the flour, baking powder, and baking soda. Make sure you mix it well and scrape any flour that is sticking to the sides back into the mix.
Right now the pancake batter is too thick to make nice pancakes. You will need to add water until it is the consistency you like. Our family likes thin pancakes, so we will use a full cup of water.
Gluten and Dairy Free Pancakes
Big batch of pancakes with the taste and texture you have been looking for. Freeze in a zip-top freezer bag for a fast meal or to take on road trips.
- 8 eggs
- 1/2 cup melted coconut oil
- 1/2 cup coconut milk
- 2 Tablespoons molasses
- 2 Tablespoons sugar (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 3 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Blend eggs, coconut oil, coconut milk, molasses, sugar, cinnamon, nutmeg, and salt.
- Add in flour, baking powder, and baking soda. Blend until smooth.
- Add water or milk a little at a time to reach desired consistency 1/2 cup -1 cup total.
- Pour 3.5″-4″ pancakes on an oiled griddle or frying pan.
- Cook until bubbly then flip and cook until lightly browned on the bottom.
- Serve warm with butter, fruit, syrup, peanut butter or anything else you want to try.
- Enjoy!
