HOW TO MAKE GLUTEN AND DAIRY-FREE PANCAKES WITH 4 INGREDIENTS

I’m not an expert cook, but my kids really love my gluten and dairy free pancakes. So whether your kids are gluten and dairy free, like mine, or you just want a quick, clean, breakfast option, this recipe may work for you.

Here’s what the ingredients look like! Plus a few grunts from Baby Z in the background

When our holistic doctor suggested scaling back on our kids’ gluten and dairy intake, I was all for it. But once I started crafting a practical daily routine, it was met with some pushback. “Ewww, I don’t like that sticky cheese!” My 4-year old daughter said after I swapped out her regular grilled cheese for a vegan substitute. I’ve quickly learned that not all natural substitutes are created equal. It took months to find a great-tasting, ‘non-sticky’ vegan cheese that we could depend on—(Whew—thank you So Delicious!) But now we’re pumping out tasty dairy-free sandies like nobody’s business.

The same can be said for my entry into the gluten-free, dairy-free pancake land. The nopes and yucks initially came rolling in when I tried a few earlier recipes that I found online. But after some misses, I tweaked Bob’s Red Mill Gluten Free Pancake Mix recipe, which only calls for 4 ingredients. (Hollller!) I was ecstatic when my littles not only gobbled them up, but actually asked for more.

Bob’s original gluten-free recipe, which can be found on the back of the bag, uses dairy milk and eggs, which my children are allergic to. The actual flour is pretty legit though— made of stuff like potato flour, brown and white rice. So, I’ve swapped out the dairy milk for Original Ripple Milk, 1 cup is packed with 8 grams of protein (the same amount found in cow’s milk). Instead of Bob’s recommended 2 eggs, I use about 4 tablespoons of applesauce, which also acts as a binding agent (yep—who knew?!)

Here’s my full 4-ingredient recipe:

CHIE’S GLUTEN/DAIRY FREE PANCAKES:

(Prep Time: 5 minutes, Cook Time, 10-15 minutes)

INGREDIENTS

1 cup Original Ripple Milk (can add a bit more to thin them out)
4 Tbsp Applesauce
2 Tbsp Vegetable Oil
1-1/2 cups Gluten Free Pancake Mix
Optional spices: Sprinkle in nutmeg, cinnamon, or a tiny bit of vanilla extract to enhance taste. Blueberries and bananas also taste great in the batter, if you’re craving more sweetness.

INSTRUCTIONS

Add non-stick spray or olive oil to skillet. Preheat to medium-high heat.
In a bowl, mix together plant milk, applesauce, and vegetable oil. Add pancake mix, optional spices and stir until the batter is smooth.
Lower stove heat. Pour batter onto the skillet to make desired pancake size. Cook until the top bubbles (about 3 minutes). Adjust temperature as needed. Flip and cook 2 additional minutes.
Serve with berries and agave syrup on top—yummers. Makes about 8 pancakes.

RECIPE COST:

Gluten Free Pancake Mix ($5.79, Bob’s Red Mill)
Original Ripple Milk ($4.29, Target)
4 Tbsp Applesauce ($2.49, Simple Truth Organic)
2 Tbsp Vegetable Oil ($2.29, local grocer)

BUDGET TALLY: $14.86

Happy pancake making!