Easy Gluten Free Pancake Dippers Recipe without Milk
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.
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
Here is my recipe for making your own Keto Maple Syrup!
- 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% |
Nutrition
Calories: 93kcal
Tried this recipe?Let us know how it was!