Before starting my food blog about a year ago, I made Saturday pancakes on the regular, but since I now homeschool and only have the weekends and a dwindling naptime to work, I start first thing Saturday mornings, and pancake time has slowly had to evolve into mommy working time. Instead of making pancakes, I’m usually making and shooting a couple things for the blog (and everyone lays in wait for the moment they can dig into whatever it is I’m shooting ;)). This makes the times that we do get to do pancakes even more precious to us all.
These pancakes came out of a Saturday that I had promised a certain 9 year old they could help me with pancakes and, in the middle of it, we discovered we had run out of an important ingredient. I was certain that we had dairy free milk, however, we did not, so we did what any person that is determined to make pancakes would do and we used water and the little bit of leftover canned coconut milk we had from dinner the night before instead. I apologized to everyone and told them that they’d be edible but definitely not great.
I was wrong 🙂
It turns out, this ended up being a sort of science experiment that made some of the fluffiest pancakes we had ever eaten! I scribbled down everything I did from memory and the next Saturday I tested them again using measurements. I wrote it all down, tested again, and here we are.
I can honestly say these are the best and fluffiest gluten and dairy free pancakes I have ever had and I hope you feel the same way after trying them!
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Accidentally Super Fluffy Gluten and Dairy Free Pancakes
Makes approximately 10 pancakes
- 2 cups gluten free flour (I use Bob’s Red Mill 1 to 1 gluten free baking flour)
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon fine salt
- 2 eggs
- 1/4 cup vegetable or canola oil
- 1/3 cup dairy free milk (I use oat milk)
- 1/2 cup full fat coconut milk (the kind in a can)
- 3/4 cup water + 1 tablespoon
- Your Favorite Toppings: butter (vegan or other), syrup, peanut butter or any nut butter (my personal fave w/ syrup), whipped topping (dairy free or other), fruit, or powdered sugar.
- In a medium sized mixing bowl, whisk together 2 cups gluten free flour, 1/4 cup sugar, 2 tablespoons baking powder, and 1/2 teaspoon salt.
- Open the can of coconut milk and whisk it so that it’s smooth.
- In a small bowl, whisk together 2 eggs, 1/4 cup oil, 1/3 cup oat milk, 1/2 cup coconut milk, and 3/4 cup + 1 tablespoon water until uniform.
- Pour the wet ingredients into the dry ingredients and whisk until combined. This is a thicker batter. Adding more liquid will make the pancakes thin and rubbery.
- Preheat your griddle to medium heat* and using a 1/4 cup measure, pour your pancake batter onto the pan making sure there is enough space between to let the pancakes settle out a bit. The pancakes are ready to flip when you notice bubbles coming to the surface and start to burst.
- Flip the pancakes and cook on the other side until golden (about 2 minutes).
- To ensure your pancakes stay extra fluffy, don’t stack them on a plate coming right off the griddle. Instead, place them in a single layer until you’re ready to serve them.
Griddle heat: you may need to adjust your griddle temperature up or down during the cooking process. If you pour batter onto the pan and it sizzles violently or you notice the outsides are getting done but the inside is still raw, that is a sign you need to turn the temperature down.
Coconut Milk: This recipe calls for full fat coconut milk (the thicker kind in a can) and it needs to be whisked before measuring and adding to the batter.
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