Pancakes are one of those “perfect” foods in my book. They can be made thin like crepes or puffy like little cakes (my personal choice); they can be sweet or savory; they freeze well (yes, toaster pancakes!); they are easily made without dairy, gluten, or other top allergens (more forgiving than waffles); they are quick to make; and they can be dressed with an assortment of different toppings.
I recently had some fun coming up with new ways to serve my husband delicious stacks of pancakes using Bob’s Red Mill Gluten-Free Pancake Mix. The beauty of a mix is it allows me more time to focus on the toppings, and since my husband eats gluten-free, I don’t have to worry about measuring a plethora of starches and flours. Of course, you can use your favorite Bob’s Red Mill pancake mix (I highly recommend Organic High Fiber and Organic 7 Grain, which are both made without dairy) if wheat isn’t an issue for you.
As for those toppings, all of the ideas I’ve tested thus far are sweet and wholesome, but there are some savory versions on the horizon. In the meantime, enjoy these easy dairy-free pancake topping recipes:
Cinnamon Peaches and Cream Pancakes (dairy-free and gluten-free)
These cinnamon-spiked pancakes sandwich layers of vanilla coconut whip and are topped with a tasty fresh peach puree and some chopped peaches for good measure. Recipe here: http://www.godairyfree.org/recipes/cinnamon-peaches-and-cream-pancakes
Chunky Monkey Pancakes (dairy-free and gluten-free)
Displaying the magic of frozen pancakes (just pop them in the toaster!), this toppled stack has a chocolate drizzle (2 options), quick nutty syrup, sliced almonds or chopped walnuts, and diced bananas. Recipe here: http://www.godairyfree.org/recipes/chunky-monkey-pancakes
Almond Butter and Strawberry Coulis Pancakes (dairy-free and gluten-free)
The following recipe is a healthier, fresh riff on the traditional flavors of peanut butter and jelly.
Servings: 4 | Prep time: 20 minutes | Cooking time: 15 minutes
- 3 cups Strawberries (about 1 lb), chopped
- 1 tablespoon + 2 teaspoons Honey (or to taste), divided
- 2 teaspoons Chia Seeds
- Additional sweetener, to taste (I use vanilla stevia)
- 1/4 cup lightly salted creamy Almond Butter (can substitute your nut or seed butter of choice)
- 4 teaspoon Coconut Oil, melted
- Bob’s Red Mill Gluten-Free Pancake Mix (can use Buckwheat, Organic High Fiber or Organic 7 Grain, if wheat is okay)
- In a medium bowl, gently stir the strawberries with 1 tablespoon honey, until well-coated. Set aside to macerate for 20-30 minutes (or longer if making ahead).
- Reserve 1/4 cup of the chopped strawberries. Place the remaining chopped strawberries in your blender with the chia seeds. Puree until smooth. If needed, blend in additional sweetener (your choice of type). The amount you need will depend on the sweetness of your strawberries. For medium sweet berries, I add around 10 drops of vanilla stevia. Stir the reserved chopped strawberries into the puree, and let sit while you prepare the pancakes and almond butter.
- Make 1 batch of the pancakes (dollar-size), according to the directions.
- As the pancakes cook, whisk together the almond butter, coconut oil, and 2 teaspoons honey. Heat the mixture in the microwave for 15-20 seconds if it is too thick.
- Plate 1 pancake on each of 4 plates. Top with a little of the almond butter mixture, followed by a 2nd pancake, gently pressing down. Repeat with more almond butter mixture and another pancake. Top each stack with the chunky strawberry puree. Dollop with any remaining almond butter mixture.
Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.