Fluffy Gluten-Free Pancakes (Dairy-Free)

Preparation Time:

Total Time: 45 minutes Yield: 8 pancakes  Diet

Ingredients

• 2 eggs, beaten
• 3 tablespoons sugar
• 2 tablespoons coconut oil plus more for greasing frying pan (we find coconut oil gives a great flavour!) 
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
• 1 1/2 tablespoons baking powder
• 1 cup soy milk, or more if required (alternative milk options can be used)
• 1/2 cup chocolate chips (use dairy free if required)

Instructions

Prepare the Batter

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and xanthan gum (if using) until well combined.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the beaten eggs, 1 cup of soy milk, 2 tablespoons of melted coconut oil, and vanilla extract.
3. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined and most of the flour is incorporated. Do not overmix; a few lumps are okay, as overmixing can make the pancakes tough.
4. Adjust Consistency: If the batter seems too thick, add more soy milk, one tablespoon at a time, until it reaches your desired pancake batter consistency (the batter is meant to be quite thick. I would compare the pancake to the Japanese souffle pancakes) 
5. Add Chocolate Chips: Gently fold in the 1/2 cup of chocolate chips. 

Cook the Pancakes

1. Heat Pan: Place a large frying pan or griddle over medium heat. Lightly grease the cooking surface with a small amount of coconut oil.
2. Pour Batter: Once the pan is hot, pour the batter onto the griddle to form pancakes of your preferred size. 
3. Flip: Cook for 2-3 minutes per side, or until bubbles start to appear on the surface and the edges look set. Flip the pancakes and cook the other side until golden brown and cooked through.
4. Serve: Remove the pancakes and repeat with the remaining batter, re-greasing the pan as needed. Serve immediately with your favorite toppings!

Storage Instructions 

1. Refrigeration (Short-Term Storage)

This is best if you plan to eat the pancakes within a few days.

Cool Completely: Allow the pancakes to cool completely on a wire rack before storing. Storing them while warm will trap steam and make them soggy.

Layer: Stack the cooled pancakes with a piece of parchment paper or wax paper between each one. This prevents them from sticking together.

Container: Place the stack in an airtight food storage container or a resealable plastic bag.

Duration: Store in the refrigerator for up to 3-4 days.

2. Freezing (Long-Term Storage)

This is the best option for meal prepping and keeping them fresh for weeks.

Cool Completely: Ensure the pancakes are totally cooled on a wire rack.

Flash Freeze (Optional but Recommended): Lay the pancakes in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 30 minutes to an hour until the pancakes are frozen solid. This prevents them from sticking together when stacked.

Stack and Bag: Transfer the flash-frozen pancakes into a large freezer bag or an airtight container, using a piece of parchment paper between each pancake for easy separation.

Label: Label the bag or container with the date.

Duration: Store in the freezer for up to 2-3 months. These freeze really well! 

 

Reheating Instructions

1. Toaster:

This method is ideal for reheating a single pancake and restoring some crispness.

Place one pancake in a toaster slot and heat on a low to medium setting for about 1-2 minutes.

2. Oven or Toaster Oven:

This is the best way to reheat a larger batch.

Preheat your oven or toaster oven to 350^\circ\text{F} (175^\circ\text{C}).

Place the pancakes on a baking sheet, either individually or loosely wrapped in aluminum foil.

Heat for approximately 5-10 minutes, or until warmed all the way through.

3. Microwave:

This is the quickest option, though the pancakes may not be as crispy.

Stack 2-3 pancakes and heat in short increments of 15-20 seconds until they are warm throughout.

4. Frying Pan or Griddle:

This method also helps to restore a nice texture.

Place the pancakes on a lightly greased pan or griddle over medium-low heat.

Heat for about 1-2 minutes per side.