Delicious Gluten-Free and Dairy-Free Pancakes You’ll Love
Discover how to make vibrant, sun-kissed gluten-free and dairy-free pancakes that are not only beautiful but packed with flavor and nutrition. Perfect for those with gluten allergies or lactose intolerance, this easy recipe swaps traditional ingredients for wholesome alternatives, creating irresistible pancakes everyone will enjoy.
Bright, golden, and wonderfully wholesome! These gluten-free and dairy-free pancakes are made using a simple recipe where milk is replaced with water and wheat flour is substituted with fine cornmeal. This recipe is a lifesaver for anyone sensitive to gluten, delivering pancakes that are irresistibly tasty and healthy!
Step-by-Step Preparation
Total preparation time: 30 minutes
Step 1:
To create thin, tender pancakes using cornmeal without gluten or dairy, start by gathering your ingredients. Use grade C1 eggs for best results. Opt for finely ground cornmeal for a smoother texture. Choose a neutral-flavored vegetable oil to prevent overpowering taste. Adjust sugar and salt to your preference. It's best if all ingredients are at room temperature to help the batter come together more easily.
Step 2:
Crack the eggs into a mixing bowl, then add sugar and salt. For alternatives to sugar in pancakes, check the notes after the final step. Using a whisk, beat the eggs with the added ingredients until light and frothy. While a mixer can be used, a hand whisk works perfectly to blend everything smoothly.
Step 3:
Pour in about one-third of the total water and whisk again to combine thoroughly.
Step 4:
Add all the cornmeal at once. Stir it in with the whisk to form a thick batter. This consistency is intentional and will prevent lumps once additional water is added.
Step 5:
Gradually pour in the remaining water, mixing well after each addition until the batter reaches a smooth, pourable consistency similar to drinking yogurt. The exact amount of water needed can vary. Finally, stir in the vegetable oil to ensure your pancakes won’t stick to the pan. Let the batter rest for 15–20 minutes—this helps prevent sticking and tearing during cooking.
Step 6:
Heat a non-stick frying pan over high heat. Lightly grease it with a drop of vegetable oil. Pour in about half a ladle of batter, swirling the pan to spread it evenly. Cook the pancake until golden brown on one side, then flip to cook the other side.
Step 7:
Continue cooking pancakes with the remaining batter. Since the batter contains oil, you only need to grease the pan before the first pancake. However, depending on your pan, you may wish to add more oil as needed. For tips on choosing the perfect pan and the best vegetable oils, see the linked articles at the end of this recipe.
Step 8:
Serve these gluten-free and dairy-free pancakes fresh at the table. Enjoy your wholesome and delicious meal!
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