Gluten, Egg and Dairy Free Pancakes
Ingredients
The Pancakes:
- 1 c. gluten free flour mix
- 2 scoops of collagen peptides (optional for added protein)
- 1 c. non-dairy milk + more to thin batter as desired (milkadamia unsweetened vanilla adds a nice sweetness) + 1 Tb apple cider vinegar (allow to sit for 7-10 minutes)
- 2 Tb olive oil
- 2 tsp baking powder
- 1 Tb sugar (optional)
- 1/4 tsp salt
- 1/4 c. thinly chopped rhubarb and (optional)
- 1/2 c. thinly chopped strawberries (optional)
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Yields: 4 large pancakes (Double or Triple for leftovers)
Directions
- Combine the dry ingredients together in a large Pyrex measuring cup (I like to use this because it’s easiest to pour the batter out onto the skillet, but you can just use a bowl and scoop the batter out with a small measuring cup if you do not have a Pyrex).
- Make a well in the center and add the wet ingredients. Mix until just combined. Allow to sit while you heat up the skillet.
- Pour batter onto the skillet and if using the optional rhubarb and strawberries, quickly place approximately 1 Tb of the chopped rhubarb and strawberries on the top of the batter. Cook until sides are bubbly and firm, then flip over. Cook until lightly brown.
- Serve with 100% Maple Syrup or Strawberry-Rhubarb syrup (optional – recipe below).
Notes
Optional Topping – Strawberry-Rhubarb Syrup Recipe:
-
1/2 c. chopped rhubarb
-
1/2 c. chopped strawberries
-
1 Tb sugar
-
1/3 c. water
- Place rhubarb, sugar, and water into a small boiling pot. Allow to simmer for 5 minutes.
- Add strawberries and bring back to a boil for another 2 minutes.
- Allow to cool a little and then place into a blender and mix until smooth. Be careful! It will still be hot. Feel free to add more sugar or water, depending on the preference of sweetness and thickness. I prefer my syrup to be thicker and less sweeter.
Credit: Fork and Beans
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