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Gluten-Free, Dairy-Free Pancakes

So easy, so affordable, and unbelievably good! These gluten- and dairy-free pancakes are the simplest, most forgiving batch of homemade pancakes for anyone who can't do gluten or lactose. They come out thin and full of flavor — perfect for breakfast, served up with jam, honey, or maple syrup.

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Gluten-free and milk-free pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 13 % 5 g
Carbohydrates 74 % 29 g
173 kcal
GI: 14 / 0 / 86
    1. Crack the eggs into a bowl and beat them at medium speed until they turn into a fluffy white foam. 2. Add the sugar and a little salt to the eggs to balance the flavor. 3. Add the vanilla for a nice aroma, then beat everything together until smooth and even. 4. Add the corn flour and buckwheat flour to the beaten eggs. You can swap in any other gluten-free flour you like (rice flour, quinoa flour, and so on). 5. Pour in half of the soy milk and beat the batter thoroughly at medium speed until all the lumps of flour are gone. Instead of soy milk you can also use rice, almond, or oat milk in this recipe. 6. Warm the remaining soy milk slightly and pour it into the batter as well. Beat everything together again at medium speed. 7. So the pancakes won't stick to the pan and are easy to flip, pour a little vegetable oil right into the batter. A neutral-tasting oil like canola or sunflower works best. Beat the batter once more until it's smooth. 8. Set a nonstick pancake pan over medium-high heat and let it get good and hot. Using a ladle, pour a portion of batter into the hot pan, tilting and swirling it so the batter spreads evenly. Cook until the surface is covered with little bubbles, then slide a spatula under the edge and flip. Cook the second side, then transfer the pancake to a large plate. These are best served hot with maple syrup, homemade jam, or runny honey. Sour cream and a handful of fresh fruit or berries are a great match too. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Vanilla - 288  kcal/100g
  • Egg - 80  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour, degermed and vitamin-fortified - 364  kcal/100g
  • Corn flour, degermed and unfortified - 364  kcal/100g
  • Buckwheat flour - 353  kcal/100g
  • Soy milk - 34  kcal/100g

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