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!
Equipment
- Skillet or Griddle
- Spatula or Turner
- blender
- Scraper Spatula
Ingredients
- 4 oz Cream Cheese softened
- 4 large eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple extract
- 4 Tablespoons Granulated sweetener (monk fruit or erythritol)
- 2 teaspoons Baking Powder
- 1/4 cup Coconut Flour
- 1/2 teaspoon Ground Cinnamon
Instructions
- Put your skillet on the stove top on medium so it can pre-heat while you make the pancake batter.
- 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.
- 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.
- Reheat leftover pancakes later in the toaster or in a 350F oven for 8 minutes covered with foil to maintain moisture.
Notes
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.
*Add extra protein to these pancakes when you add a scoop of protein powder to the batter when you add in the coconut flour.
| Nutrition Facts | |
|---|---|
| Serving size: 3 pancakes | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 129 |
| % Daily Value* | |
| Total Fat 10.1g | 13% |
| Saturated Fat 6.4g | 32% |
| Cholesterol 31mg | 10% |
| Sodium 121mg | 5% |
| Total Carbohydrate 3.2g | 1% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 0.6g | |
| Protein 5.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 136mg | 10% |
| Iron 1mg | 3% |
| Potassium 344mg | 7% |
Nutrition
Calories: 129kcal
Tried this recipe?Let us know how it was!