I’ve been working on perfecting a dairy-free and gluten free waffle/pancake recipe forever and I’ve finally done it.
It can be tricky using GF flour to get the same consistency and fluffiness of conventional pancakes and waffles but these come really close - you can’t even tell!
Plus they can be paired with savoury or sweet toppings and totally freezable for a few weeks!
Ingredients - Makes about 8 small waffles or pancakes
1 1/2 cups all purpose gluten free flour
3 teaspoons baking powder
1 tablespoon coconut sugar
1/2 teaspoon Himalayan sea salt
Dash of Ceylon cinnamon
1 large free range egg
1 1/2 cups non-dairy milk - I used Califia Farms unsweetened coconut milk
1-2 tablespoons coconut oil - or spray oil if using waffle iron
Combine all dry ingredients in a large mixing bowl.
Make a well in the dry ingredients and drop in egg and milk of choice. Whisk thoroughly until a batter forms. Batter should be thick but also a bit runny although not as runny as conventional pancake batter *add a bit more milk if consistency is too thick.
Heat a large skillet on medium and add half the coconut oil.
Place dollops of batter in the skillet and cook for about 2 minutes on each side - until golden brown.
Top with whatever you like! Some suggestions:
- Nut butter - love mine with almond butter or sunflower seed butter
- Fresh or frozen berries and yogurt - I used Yoso Vanilla Cultured Coconut here
- Maple syrup, egg and bacon - savoury and unreal!