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Easy Gluten Free Pancake Dippers Recipe without Milk
Pancakes are a beloved breakfast staple, and there’s no denying the joy of waking up to a stack of delicious, fluffy pancakes drizzled with maple syrup.
This Easy Gluten Free Pancake Dippers Recipe without Milk gives you all of the nostalgic flavors of those breakfast favorites but in a mini gluten free, dairy free dipper.
I chose to add in some browned and crumbled sausage to mine to mimic the taste of the retro pancake dipped sausages on a stick.
When you have a dairy allergy or have lactose intolerance, its hard to enjoy traditional pancakes made with milk and butter, so I created this simple recipe to give everyone an option to enjoy this perfect weekend breakfast!
My dairy-free pancake dippers use coconut flour, so it is gluten free and loaded with fiber to keep you full longer than a classic pancake recipe would.
I added breakfast sausage to add a ton of breakfast flavor in a great little muffin size.
Keep reading where I go over tips, substitutions, and frequently asked questions.
What you will need to make this no milk pancake recipe with sausage
- Bulk Breakfast Sausage Browned and Crumbled
- Large Eggs
- Monkfruit or other alternative granulated sweetener
- Stevia
- Vanilla Extract
- Maple Extract
- Coconut Flour
- Palm Shortening, Vegan Butter Alternative or Coconut Oil; melted (you can use melted butter if you want)
- Baking Powder
- Salt
- Ground Cinnamon
Equipment you will need to make this homemade pancake recipe
- Blender
- Spatula
- Muffin Tin
- Silicone Muffin Liners (or paper liners)
Now let’s make some Pancake Dippers with this dairy-free recipe
We will mix up the batter in a blender to begin, then add in the browned sausage once they are scooped into the muffin tin.
Add all of your liquid ingredients first to the blender.
Starting with all wet ingredients, eggs, then extracts, melted palm shortening, followed by the sweeteners and ending with the dry ingredients.
Place the top on the blender and start off slow for a few seconds then work your way up to full speed.
Blend for 30 seconds then stop and scrape the sides of the blender.
Blend again for 30 seconds then let it sit for 5 minutes.
At this point, scrape the sides of the blender again and add an additional 1/3 cup of water.
Adding the extra cup of water will help stretch this milk free pancake recipe so you get the full 12 muffins.
If you do not wait for it to sit and proceed, you will end up with approximately 10 pancake dippers since it will be more concentrated.
Either way you choose, they still turn out delicious, it comes down to personal preference.
When I used the extra water, it made them more like fluffy homemade pancakes versus more dense like a muffin.
For the best results, make sure you are using a baking powder that is not expired or it will not rise as much.
See the tips below on how to make your own leavening agent, baking powder, with simple pantry staples if you run out.
Scoop into the lined muffin tin half way up each muffin well.
Now sprinkle the browned and crumbled cooked breakfast sausage over the top of each well of pancake dipper batter.
Use a butter knife to gently stir the meat into the pancake batter.
Now bake the gluten free pancake dippers for 25 minutes in a 375F oven.
Enjoy warm with some maple syrup or make my delicious recipe for Keto Maple Syrup and go low carb.
Store any leftover Easy Gluten Free Pancake Dippers in an airtight container up to 5 days.
You can freeze them up to 3 months as well.
Just freeze separated on a sheet pan for 1 hour.
Once they are flash frozen, take them off of the baking sheet and put them all in a freezer ziptop bag.
Don’t forget to label the date you packaged them.
This is a great idea for meal prepping your breakfasts ahead of time.
Tips, Substitutions and FAQs
- To create fluffy pancakes, you’ll need a pancake batter that mimics the texture and taste of traditional pancake batter without regular milk. It is easy to achieve this by using non-dairy milk alternatives such as soy milk, oat milk, almond milk, or even coconut milk. If you are on a budget or run out of your dairy-free milk alternatives, you can just use water for any milk substitutes like I did. Water helps to reduce any additional cost of ingredients.
- Instead of using melted butter, use the best dairy free alternatives like coconut oil, olive oil, or Nutiva Palm Shortening like I did for completely dairy-free pancakes.
- Any sweetener will work in this recipe. I chose for it to be low carb so I used monkfruit and stevia. You can easily use a sweetener like brown sugar or white sugar if you are not sugar free.
- For extra fluffiness, you can whip up some egg whites in the blender first, then add in the egg yolks and proceed with the recipe as listed.
- To ensure your dippers come out golden brown and perfect, use a nonstick spray in your muffin tin, in your paper liners or silicone muffin liners. This helps to brown the dipper and also for it to come out of the muffin tin easy.
Can I substitute the eggs in the recipe with an egg replacer if I have an egg allergy?
I would recomment against it since coconut flour needs the extra proteins of the egg to hold together.
You could try, of course and see if it will work.
What if I do not want to make the dippers, can I just make the pancakes in a skillet?
Yes, you can!
Just use a well seasoned cast iron skillet, frying pan, nonstick pan or nonstick skillet over medium heat.
Grease a little with oil or cooking spray, then pour 1/4 cup of the pancake batter in the middle.
Cook pancakes for 2-3 minutes until you see the edges have rounded and there are small bubbles all over the surface.
Gently work the spatula around the edges then completely flip over and cook an additional minute.
If I want to keep these meat free can I use other add-ins?
Of course!
Try your favorite add-ins that you would usually use with regular pancakes like chocolate chips, fresh fruit, or frozen fruit.
Mix it in when it calls to add in the sausage crumbles.
Can I use regular all-purpose flour, almond flour or whole wheat flour instead of coconut flour with this recipe?
No you cannot.
Coconut flour cannot be substituted with other flours.
The moisture needs of the coconut flour are already calculated for this recipe.
You would need to search for a recipe that is for pancakes using that flour for it to work.
Can I use a gluten free boxed pancake mix for the batter and proceed with the recipe as written?
Yes you can! Just mix up the recipe as stated on your box to make the pancakes.
Pour it into the muffin liners and fill with your add-ins. Bake and serve.
Only fill the muffin cups half way to leave room for them to rise.
Can I turn this into a waffle recipe without needing any dairy products?
Yes! It will cook up in a waffle maker just fine.
It may only make 3-4 waffles depending on what size waffle iron you have.
After pouring in about 1/4 cup of batter per waffle of the middle of the waffle cavity, wait until the steaming stops before lifting.
Make sure your waffle maker is well greased.
What can I do if my baking powder is expired? Can I make my own?
You can make your own baking powder with this easy recipe using just two common ingredients: cream of tartar and baking soda.
This homemade baking powder is a simple and effective substitution for the store-bought variety.
Here’s how to make it:
Ingredients:
- 1 part cream of tartar
- 2 parts baking soda
Instructions:
- Measure out the cream of tartar and baking soda. For example, if you want to make a small batch, you could use 1 teaspoon of cream of tartar and 2 teaspoons of baking soda.
- To ensure an even distribution of the two ingredients, sift them together into a clean, dry bowl. You can use a fine-mesh sieve or a flour sifter for this purpose. Sifting helps break up any clumps and mixes the two components thoroughly.
- After sifting, use a whisk or a fork to mix the cream of tartar and baking soda together. Continue mixing until the two ingredients are well combined. This homemade baking powder is now ready to use.
- Transfer your homemade baking powder into an airtight container, preferably one that’s moisture-resistant. This will help keep it fresh and prevent any clumping due to humidity. Label the container with the date so you can keep track of its freshness.
- When a recipe calls for baking powder, simply measure out the required amount of your homemade baking powder and use it in place of store-bought baking powder. Remember that the substitution ratio is 1 part cream of tartar to 2 parts baking soda.
- Over time, your homemade baking powder may lose its potency. To check if it’s still active, add a small amount to a cup of hot water. If it fizzes vigorously, it’s still good to use. If not, it’s time to make a fresh batch.
Tips:
- Keep your homemade baking powder away from moisture and humidity to maintain its shelf life.
- Store-bought baking powder often contains cornstarch as an anti-caking agent. If you’re following a gluten-free diet or prefer to avoid cornstarch, making your own baking powder is an excellent alternative.
- Adjust the quantity as needed. You can make larger batches by maintaining the 1:2 ratio of cream of tartar to baking soda.
With a few additional ingredients like sausage, chocolate chips, and fresh fruit, you can create delicious pancakes or dippers for a dairy-free breakfast that rivals traditional pancakes.
Wether for your kids before school, or for yourself, you will love these Easy Gluten Free Pancake Dippers Recipe without milk anytime!
Easy Gluten Free Pancake Dippers Recipe without Milk
Equipment
- 12 cup muffin tin
- blender
- Spatula or Scraper
- Silicone Muffin Liners or paper liners
Ingredients
- 1/3 lb breakfast sausage browned & crumbled/ or 6 small links cooked & chopped fine
- 4 lg eggs
- 1/4 cup monkfruit sweetener/or erithrytol
- 1/4 tsp stevia
- 1/4 tsp vanilla extract
- 1/4 tsp maple extract
- 1/4 cup coconut flour
- 1/4 cup butter / or coconut oil for dairy free melted
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Optional if batter is too thick
- 1/3 cup water
Instructions
- Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
- In a blender add eggs, monkfruit, stevia and extracts. Blend until smooth.
- Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
- Now add water and blend again. If your batter is runny like regular pancake batter, no additional water is needed. It depends on the brand of coconut flour you use that determines the need for more water or not. Scrape down sides as you blend to incorporate everything.
- Add batter to muffin tins by scooping with a cookie scoop, or 3 tbsp per well.
- Evenly distribute the sausage crumbles/pieces amongst all muffin wells and push down a bit so they are in the batter. I did this with a knife.
- Bake 25-30 minutes until toothpick tested clean.
- Cool in pan 10 minutes before enjoying with some Keto maple syrup!
- These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.
Notes
- To create fluffy pancakes, you’ll need a pancake batter that mimics the texture and taste of traditional pancake batter without regular milk. It is easy to achieve this by using non-dairy milk alternatives such as soy milk, oat milk, almond milk, or even coconut milk. If you are on a budget or run out of your dairy-free milk alternatives, you can just use water for any milk substitutes like I did. Water helps to reduce any additional cost of ingredients.
- Instead of using melted butter, use the best dairy free alternatives like coconut oil, olive oil, or Nutiva Palm Shortening like I did for completely dairy-free pancakes.
- Any sweetener will work in this recipe. I chose for it to be low carb so I used monkfruit and stevia. You can easily use a sweetener like brown sugar or white sugar if you are not sugar free.
- For extra fluffiness, you can whip up some egg whites in the blender first, then add in the egg yolks and proceed with the recipe as listed.
- To ensure your dippers come out golden brown and perfect, use a nonstick spray in your muffin tin or silicone muffin liners. This helps to brown the dipper and also for it to come out of the muffin tin easy.
| Nutrition Facts | |
|---|---|
| Serving size: muffins | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 93 |
| % Daily Value* | |
| Total Fat 7.9g | 10% |
| Saturated Fat 3.9g | 20% |
| Cholesterol 94mg | 31% |
| Sodium 171mg | 7% |
| Total Carbohydrate 6.5g | 2% |
| Dietary Fiber 0.2g | 1% |
| Total Sugars 6g | |
| Protein 5.2g | |
| Vitamin D 4mcg | 19% |
| Calcium 40mg | 3% |
| Iron 1mg | 4% |
| Potassium 87mg | 2% |
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Check out these other great dairy free breakfast recipes
Gluten Free Starbucks Pumpkin Spice Latte Recipe
Easy Gluten Free Dairy-Free Cinnamon Bread Recipe
Gluten Free Keto Lemon Poppyseed Muffins Recipe
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