The BEST Gluten-Free Dairy-Free Pancakes
These are, hands down, the best gluten-free dairy-free pancakes ever! They require several different gluten-free flours but I promise you: these are better than simpler recipes out there. They have the taste and texture of a normal whole-grain pancake. Think: buttery buckwheat pancakes. That's what these are! These also cook up and flip just like a regular pancake, no new cooking methods here. If you've ever cooked a regular pancake before, you'll do fine with these.
These are quite filling, and have more than 2 grams of fiber per pancake. Serve these with a side of fruit and some sausage or bacon for a complete breakfast, or dinner!
For me, this recipe makes 12 pancakes, because I like a nice big pancake. But, you can make these whatever size your little heart desires, I'm not here to tell you how to live. Feel free to doctor this recipe up with whatever you usually like in your pancakes. Some options I like are adding: 3/4 of blueberries, fresh or frozen -or- 1 tsp of cinnamon and a chopped apple -or- 1/2 cup of chocolate chips.
I like these topped with sugar-free pancake syrup. Sometimes I'll even add a little whipped cream! Because I'm an adult and I can eat whatever I want. No matter what mix in or topping you add, these will still be the best gluten-free dairy-free pancakes ever!
You don't want your wet ingredients to be too cold. I recommend microwaving the soy milk until its tepid or lukewarm. Also, a tip to get eggs to room temperature fast! Get a cup or bowl your eggs will fit in and put your eggs in it. Fill your cup with warm water (not hot! don't cook that egg). Let it sit for about 10 minutes and bam, your egg isn't cold anymore!
Ingredients
- 4 tbsp vegan butter (for cooking your pancakes)
- 1 1/2 tsp vanilla extract (you can sub almond or maple extract if you like)
- 3 tbsp unsweetened applesauce (room temperature)
- 1 1/2 cup unsweetened soy milk (not cold)
- 3 eggs (room temperature)
- 4 1/2 vegan butter (melted)
- 3/4 cup almond flour
- 3/4 cup oat flour
- 6 tbsp buckwheat flour
- 1 1/2 tbsp coconut flour
- 4 1/2 tbsp tapioca starch
- 1 1/2 tbsp ground chia seeds
- 3 tbsp erythritol (or xylitol or plain white sugar)
- 1/2 tsp salt (heaping)
- 2 tsp baking powder
Wet Ingredients
Dry Ingredients
Instructions
Measure out all of your dry ingredients into a bowl or large measuring cup. Stir it a bit to combine your flours to prevent lumps. 
Add all of your wet ingredients and mix well. Since these are gluten-free you don't have to worry about over-mixing your batter, there's no gluten to develop to make them tough. - Pre-heat a nonstick skillet (or if you're really fancy, a griddle) on low heat.
- Put about a teaspoon of butter per pancake in your skillet, I could only cook mine one at a time so I just used one.
Pour some of your batter into the skillet, I use about a third of a cup at a time for a good-sized pancake. At this point, I shake my skillet around a little to distribute the batter and make a thinner pancake. If you like an extra thick fluffy pancake you can exclude that step. 
Cook on one side until a few of the bubbles that come up pop.
Flip, cook on the other side about one minute, or until lightly browned. - Repeat until you run out of pancake batter.
Enjoy!