S & B’s Amazing Gluten Free Pancakes (Soy Free, Dairy Free and Corn Free too!)

I like breakfast. I mean, really like breakfast. I can eat my weight in breakfast buffets. Waffles, pancakes, crepes, biscuits, gravy, eggs, hash browns, toast, jam, bagels, croissants, pastries, ect. I LOVE breakfast! With the exception of hash browns and eggs, all those things before have gluten in them. 😦 So when I started preparing for my GDSCF adventure I was sad about breakfast. Making breakfast would be tricky. Eggs, oats and smoothies were in my future. Which, don’t get me wrong, are yummy and I like them too, but I really like sweet items. I was sad for my boyfriend too, who loves pancakes. How could I not make pancakes for him? I set out to find a recipe that would work for us. And I am pleased to report that the first one I tried was delicious! I was shocked. How could it be so yummy? And on the first try! Even my boyfriend thought they were good. (For him, not as good as normal, but decent and edible. Yea!) And all I did was substitute from my normal recipe. Allow me to share with you this yummy recipe.

Just as fluffy and light as "normal" pancakes.

Just as fluffy and light as “normal” pancakes.

S & B’s (That’s us, Stephanie and Brandon) Amazing Gluten Free Pancakes. (Also Soy Free, Dairy Free and Corn Free)


  • 3/4 to 1 cup vanilla almond milk, unsweetened (I used Trader Joe’s) (Add 3/4 C 1st then a little more if needed.)
  • 1 cup all-purpose gluten free flour (Again, I used Trader Joe’s) (Try your own blend if you have one. I’m not that advanced yet.)
  • 2 tablespoons white sugar (Woot, TJ’s organic sugar here.)
  • 1 teaspoon baking powder (Be sure it doesn’t have corn starch if you are doing this recipe corn free. I had no idea. You led me astray Trader Joe’s.)
  • 1/2 teaspoon baking soda (Yep, you guessed it, from TJ’s.)
  • 1/2 teaspoon salt (HAHA, not TJ’S this time, but Himalayan Pink Sea Salt.)
  • 1 egg (Farmer Joe’s Organic Free Range Eggs.)
  • 2 tablespoons canola oil (Back to TJ’s. Yes, they take all my money, they are only 1/2 a block away.)

Steps to yumminess:

1. Combine dry ingredients. I sift them together. I’m from the south, we like to sift. *Side note*, do not use this kind of sifter. Ugh, the horror. This is THE only type to use.

2. Combine wet ingredients in separate bowl.

3. Combine wet and dry together, whisk until just mixed.

4. Heat skillet over medium heat, add some oil and cook. They do cook a little faster than other pancakes so keep a close eye on them.

5. Pour on 100% pure maple syrup and dig in!

Enjoy! (I scarfed them down so fast, I forgot to take a photo!)


About NYCSkyGirl

A flight attendant living and loving life in the greatest city in the world. Also a passport cover maker. www.passportcoverskygirl.etsy.com
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