Go Back

Fluffy Gluten and Dairy Free Pancakes

Light, fluffy pancakes made with a blend of rice flours and coconut milk. No gummy texture, no xanthan gum, just perfect breakfast stacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white rice flour
  • 1/2 cup sweet rice flour also called glutinous rice flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup full-fat canned coconut milk
  • 1/4 cup water
  • 2 large eggs
  • 2 tablespoons melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • whisk
  • non-stick skillet or griddle
  • measuring cups and spoons
  • spatula
  • 1/4 cup measuring cup for batter

Method
 

  1. In a large bowl, whisk together white rice flour, sweet rice flour, sugar, baking powder, and salt. Make sure baking powder is well distributed.
  2. In a separate bowl or measuring cup, whisk together coconut milk, water, eggs, melted oil, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are fine. Do not overmix.
  4. Let the batter rest for 5 minutes at room temperature. This lets the rice flours hydrate and relaxes any air bubbles for a tender pancake.
  5. Heat a non-stick skillet or griddle over medium heat (about 350°F if using an electric griddle). Add a tiny drizzle of oil or a pat of dairy-free butter.
  6. Pour 1/4 cup of batter per pancake onto the hot surface. Spread gently with the back of the cup if needed. The batter will be slightly thicker than conventional pancake batter.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown. Flip carefully and cook another 1-2 minutes until the second side is golden.
  8. Serve immediately or keep warm in a low oven (200°F) while you cook the remaining batter.

Notes

Storage: Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or on a skillet. Freeze for up to 2 months between layers of parchment paper. Tip: For extra fluffiness, separate the eggs and whip the whites to soft peaks, then fold in at the end. If the batter thickens as it rests, add a tablespoon of water at a time.