Easy Gluten Free Blender Pancake Recipe (Dairy Free)

If you miss a tasty, fluffy gluten free pancake that doesn’t fall apart, and is a super easy recipe, look no further than my Easy Gluten Free Blender Pancake Recipe that also works for dairy free!

Out of all of the gluten-free recipes, I would place pancakes at the top of my list for the most delicious recipe out of my gluten-free breakfast recipes!

Even my young children have used this easy gluten-free pancake recipe to make me breakfast!

The best part is that all of the ingredients are blended up in the blender and then cooked in a skillet so it is quick and simple.

There are no starches or xanthan gum added, as there is with classic gluten-free pancakes that use all purpose gluten free flour with gums.

Using coconut flour and almond flour as the base for these homemade gluten-free pancakes is the best way to save on ingredients as I use this flour pair in all of my recipes.

Keep reading as I walk you through making the recipe, go over a little history of pancakes, and answer frequently asked questions you may have about the recipe.

The Historical Evolution of Pancakes

Pancakes, a beloved breakfast staple, have a history as rich and diverse as their many forms. Tracing back to ancient civilizations, these fluffy delights have undergone a fascinating transformation, adapting to various cultures and dietary needs.

The earliest form of pancakes can be traced back to ancient Greece, where they were known as “tagenites,” derived from the word “tagenon,” meaning frying pan. 

These early pancakes were made from simple ingredients such as wheat flour, olive oil, honey, and curdled milk, demonstrating that the concept of mixing wet ingredients and dry ingredients to create a batter is a time-honored tradition.

In medieval Europe, pancakes evolved with regional variations. In England, they became known as “flat cakes,” often flavored with spices like cinnamon and nutmeg. 

The French introduced “crêpes,” which were thin pancakes made from wheat flour that would be used to wrap up savory or sweet fillings.

The American version of the pancake, or “flapjack,” emerged with the arrival of European settlers. 

Influenced by Native American cooking methods, early American pancakes incorporated cornmeal and were cooked on cast-iron griddles. 

The addition of baking powder to pancake batter in the 19th century created the fluffy textured delicious pancake we know and love today.

What you will need to make the best gluten-free pancakes

• Cream cheese; regular or dairy free
• Large Eggs
• Vanilla extract
• Maple extract
• Erythritol/stevia blend
• Baking powder
• Bob’s Red Mill Coconut flour
• Ground cinnamon
• Blender
• Large Skillet or Griddle
• Spatula or Turner
• Large Plate
• Cloth or Paper Towel

Let’s make these Easy Gluten Free Blender Pancakes

Put your skillet on the stove top on medium so it can pre-heat while you make the pancake batter.

I use a cast iron griddle skillet so preheating is best, so the skillet is hot enough.

If you are using a different type of skillet, you may want to wait till your batter is ready so you can watch the skillet.

In your blender, add the ingredients in order starting with eggs.

Then cream cheese plus extracts.

Lastly, add in the sweeteners, baking powder and coconut flour.

Blend all 2 minutes until smooth then scrape down the sides.

Blend 1 minute more then let it sit for 5 minutes.

This is allowing the coconut flour to soak up the liquid ingredients and thicken up.

Pour approximately 1/4 cup of prepared batter onto a preheated skillet or griddle that has been greased with oil.

Cook 2-3min on medium heat until it is covered in bubbles then carefully flip and cook 1 minute more.

Keep cooked pancakes on a large plate covered with a cloth napkin or on a baking sheet in the oven on the lowest setting.

Serve with lots of butter and some sugar free syrup.

The homemade maple syrup substitute featured is made out of erythritol, glucomannan and maple extract. 

Keeping the pancakes sugar free gluten free helps to reduce carbs and provide an option for those who have allergies.

Why Choose Keto Gluten-Free Blender Pancakes?

These pancakes offer a healthy, delicious alternative to traditional pancakes. 

Using coconut flour instead of other gluten-free flours like brown rice flour, potato starch or tapioca starch, provides a nutritious base that is both low in carbohydrates and free from gluten.

Having a tested option of using dairy-free cream cheese ensures that even those with lactose intolerance or dairy allergies can enjoy a stack of fluffy pancakes.

This is the brand of dairy free cream cheese I used that worked seamlessly.

Plus, everything is blended in the blender so it ensures a fine texture that mimics wheat flour without the need for any type of gums.

It is also very easy to double the recipe and still result in the same amazing dairy free pancakes that will become one of your favorite recipes.

Tips, Substitutions and FAQs

• Serve your pancakes with a variety of toppings such as pure maple syrup, fresh fruit, or a dollop of vegan butter. 
• Bake them up on a big sheet pan all at once! Bake at 350F for 20 minutes or until set. Cut into squares to serve.
• Make breakfast time fun when you make a mini pancake stack for your kids! 
• Make some special toppings for your pancakes like my Sugar Free Copycat IHOP Butter Pecan Syrup Recipe or my Easy Keto Maple Syrup Substitute Recipe (Sugar Free).

What makes keto gluten-free blender pancakes different from regular pancakes?

Keto gluten-free blender pancakes are made with ingredients that are low in carbs and free of gluten. Instead of traditional purpose flour, they use coconut flour, and incorporate dairy-free alternative dairy-free cream cheese. This makes them suitable for those on ketogenic diets and those with celiac disease, gluten sensitivity, and or dairy intolerance.

How can I ensure my pancakes have a fluffy texture?

To achieve a fluffy texture, ensure you let your batter rest for a few minutes before cooking. Make sure to Check the expiration date of your baking powder and make sure that it is fresh. Cook on medium-low heat to allow the pancakes to cook slowly will ensure they are light and fluffy.

Can I add chocolate chips or fresh fruit to my pancake batter?

Absolutely! Adding chocolate chips or fresh fruit will up your pancake flavor tremendously. Make sure you add just a small amount on top of the batter poured onto the skillet versus mixing them into the whole batter. This way each pancake gets the same amount and you do not have a few with all of the additions.

How should I store leftover pancakes?

Store leftover pancakes in an airtight container or a freezer bag with parchment paper between each pancake to prevent sticking. They can be refrigerated for a few days or frozen for longer storage. To freeze without paper in-between, lay flat on a baking sheet for one hour to flash freeze. Once they are frozen and stiff, remove from the sheet pan and place in a zip top freezer bag up to 3 months. Reheat in a toaster oven or in a 350F oven covered with foil.

Can I use different gluten-free flours?

Yes, you can experiment with different gluten-free flours but understand that the ratio of eggs and cream cheese must be adjusted as it cannot be substituted 1:1 with coconut flour. Coconut flour requires more moisture than other flours like Bob’s Red Mill Gluten-Free all purpose flour or other types of gluten-free flour blend so you have to experiment to find out.

My batter is really thick, what can I use to thin the batter?

You can use almond milk, coconut milk, a little water or a little bit of melted butter. I recommend not using the additional liquid until AFTER you have let the batter sit to make sure you do not thin it out too much. The wait time allows the coconut flour to absorb the liquid in the eggs.

Can you make these vegan with a flax egg?

Usually with a gluten-free pancake mix, like one from Bob’s Red Mill, you can, but not with this recipe. I tried making this recipe with a flax egg and it never set up and was a gooey mess. If you were to try an egg replacement, give Bob’s Red Mill egg replacer a try, I have heard of it working out in recipes well. 

Tips for Crafting the Perfect Gluten Free Dairy-Free Pancakes

Creating keto gluten-free blender pancakes is an art that once you master it you can make them anytime with ease! 

Here are some tips to ensure your pancakes are perfect every single time:

Use Fresh Ingredients: Ensure your baking powder is fresh. Fresh ingredients react better, giving your pancakes a better rise and texture. Test to see if your baking powder is fresh, not only by the printed date on the can or box, but that it fizzes when put into warm water. 

The Batter: Blending your wet ingredients first, by adding them to the blender first, allows for the blade to not be clogged. Using a blender is paramount with this recipe as you cannot get the batter mixed up and fine textured like you can with a blender. Gluten free pancakes need to be well mixed and not have small lumps like traditional pancakes. Mixing the dry ingredients first in a medium bowl before adding them to the blender will help prevent the coconut flour from clumping.

Resting the Batter: Allowing the batter to rest for a few minutes before cooking helps the ingredients to hydrate and results in a better texture.

Cooking Temperature: Cook on medium-low heat to ensure the pancakes cook through without burning on the outside. This slower cooking process helps achieve a golden brown color and fluffy interior.

Preheating and Greasing the Pan: For the best results, use enough coconut oil or vegan butter to grease your electric griddle or large skillet. This prevents sticking on the first side and helps in achieving a crispy edge.

Keto gluten-free blender pancakes are more than just a dietary alternative; they are a testament to the versatility and enduring appeal of pancakes throughout history. Whether you’re adhering to specific dietary restrictions or simply exploring new culinary horizons, these pancakes offer a delicious, nutritious, and satisfying breakfast option.

From ancient Greece to your modern kitchen, pancakes have evolved to meet our changing tastes and needs. 

When you use simple ingredients like almond flour, dairy-free cream cheese, and fresh baking powder, you can create a batch of pancakes that are both gluten free, dairy free and delicious.

So heat up your griddle and enjoy making the best keto gluten-free blender pancakes.

Each bite is a blend of history, culture, and modern dietary wisdom, proving that every family member can enjoy the best pancakes, no matter what.

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

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