Stacks of gluten and dairy free pancakes

Gluten and Dairy Free Pancakes

Big batch of pancakes with the taste and texture you have been looking for. Freeze in a zip-top freezer bag for a fast meal or to take on road trips.

Course Breakfast
Servings 50 4" pancakes
Author Melanie Lynn


  • 8 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup coconut milk
  • 2 Tablespoons molasses
  • 2 Tablespoons sugar optional
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 3 cups gluten free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Blend eggs, coconut oil, coconut milk, molasses, sugar, cinnamon, nutmeg, and salt.

  2. Add in flour, baking powder, and baking soda. Blend until smooth.

  3. Add water or milk a little at a time to reach desired consistency 1/2 cup -1 cup total.

  4. Pour 3.5"-4" pancakes on an oiled griddle or frying pan.

  5. Cook until bubbly then flip and cook until lightly browned on the bottom.

  6. Serve warm with butter, fruit, syrup, peanut butter or anything else you want to try.