Allergy-Friendly Pancakes (Gluten-Free, Dairy-Free, Egg-Free)

Fluffy, kid-friendly pancakes made without gluten, dairy, or eggs. Perfect for breakfast or brunch and great for anyone with multiple food sensitivities.

Ingredients

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 2 tbsp sugar (or coconut sugar)
• 2 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 1 cup almond milk (or oat milk)
• 2 tbsp neutral oil (coconut or avocado)
• 1 tsp vanilla extract

Directions

1. Step 1 – Mix Dry Ingredients
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.
3. Step 2 – Add Wet Ingredients
4. 2. Stir in the almond milk, oil, and vanilla until smooth (don’t overmix). Batter should be pourable; add a splash more milk if too thick.
5. Step 3 – Cook Pancakes
6. 3. Heat a lightly greased nonstick skillet over medium heat.
7. 4. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1–2 minutes.
8. Step 4 – Serve
9. 5. Stack and serve with maple syrup, fruit, or dairy-free yogurt.