Deliciously Simple Fluffy Gluten Free Pancakes

August 15, 2017

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2 tbsp Melted Coconut Oil (I use Dr. Bronner's)

1 Egg

3/4 cup Lactose Free Whole Milke

2 tbsp Fresh Lemon Juice

2 tbsp Finely Ground Organic Coconut Palm Sugar*

1 cup Gluten Free All-Purpose Flour (I use Bob's Red Mill Gluten Free All-Purpose Flour)

1 tsp Gluten Free Baking Powder (I use Clabber Girl)

1/2 tsp Baking Soda

1/4 tsp Allspice or Nutmeg or Cinnamon

1/2 tsp Salt

1 tsp Vanilla Extract

Additional Coconut Oil or Lactose Free Butter for the Skillet


Gently stir lemon juice into the milk to create lactose free buttermilk, set aside for 5 minutes.

In a bowl, stir together sugar, baking powder, baking soda, salt, flour and allspice.

Pour “buttermilk” into a medium size bowl, add egg, vanilla, melted coconut oil and whisk together.

Slowly add dry mixture into the milk mixture, whisking until smooth.

Heat a lightly oiled griddle or frying pan, over medium heat.

Scoop the batter onto the griddle using a ¼ cup measuring cup for each pancake.

*Grinding the coconut palm sugar in a small food processor to a finer consistency, helps it to be more easily incorporated into the batter.

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