These pancakes are so fluffy and light. They are such a great treat, especially when you have the extra time in the mornings! Serve with whatever you are craving, it’s totally customisable! I find that a lot of pancakes can leave you feeling heavy and completely sweeted-out. These pancakes I find are the perfect portion size, are nice and light, and are not overly sweet! I think that having a less sweet base opens up the option for lots of sweeter toppings- absolutely ideal! I look forward to you trying out this recipe, let me know what you think!
Substitutions and additions to your fluffy pancake batter:
- Cinnamon
- Pumpkin spice
- Dairy free chocolate chips
- Peanut butter (in the batter)
- Chia or flax egg instead of regular egg
- Low FODMAP protein powder
- Cocoa powder
- Oats
- Chopped strawberries
- Chopped nuts
- Decaf instant coffee powder
You want a relatively thick batter, this is how you get thicker, fluffier pancakes. With a thinner batter, your pancakes will become more like crepes. If this is what you like, then continue to add more almond milk until you get a very thin batter. If you are trying to achieve that chunkier pancake, keep the batter on the thicker side. Add more flour if needed, just make sure there are no lumps in the batter- you don’t want a pockets of flour when you take a bite! I recommend sieving your flour in to get a more consistent texture, with even distribution of ingredients. If you like these pancakes, I recommend you try out my pumpkin spice pancake recipe too!
What you could top your fluffy pancakes with:
- Fresh fruits like strawberries, kiwi or pineapple
- Lemon and sugar
- Maple syrup
- Peanut butter
- Melted dairy free chocolate
- A scoop of dairy free ice cream
- Sorbet- check out my 2 ingredient grape sorbet
I chose to pour maple syrup on mine, and then added some strawberries and kiwis halfway through to add in a bit of freshness. One of my tricks to get perfect pancakes and ensure you don’t burn them is to observe when you’re frying the first side. You want to wait until little air bubbles form in the top, this in when you can flip them. The bubbles indicate that the base has finished cooking. Once I have flipped the pancake, I set a 2 minute timer. Although, I would recommend checking the pancake base frequently to prevent it from burning. I heat the pan on high heat, then turn it to medium low heat. I encourage you to constantly check the pancakes as different frying pans will cook at different rates.
Ingredients: (makes 6)
- 1 cup gluten free flour
- 2 tbsp white sugar
- 1/3 cup almond milk
- 1 egg
- 1 tsp vanilla sugar/extract
- 1 tsp baking powder
- 1/4 tsp salt
Method:
Step 1: firstly, in a medium size bowl, mix all your dry ingredients together.
Step 2: next, add in your wet ingredients and mix until fully combined and there are no more lumps.
Step 3: grease your pan (with cooking spray or oil) and heat it up. Use a 1/4 cup measure to portion out your pancakes.
Step 4: fry for about 4-5 mins (until you start to see air holes form in the top of the batter), then flip and fry for 2-3 mins on the other side.
Serve with fresh fruit, dairy free chocolate, peanut butter, maple syrup, nuts, and much more!
I would love to see your fluffy pancake recipe outcomes and what you choose to top them with! My Instagram account is TheLazyLowFODMAP, DM them to me or tag me in your images so that I can see them!
