Nothing much beats the perfect pancake recipe - especially if it's super delicious AND gluten/dairy free. These pancakes are mind-blowingly light and are the ultimate Sunday morning breakfast with a side of fruit or bacon. Top them with maple syrup, or simply a squeeze of lemon juice and let the goodness of these pancakes shine. Check out the recipe below!
Pancakes are one of those things that everyone seems to have a preference on. Personally, I love a light, airy, almost-crepe-like pancake which is sweet yet not overpowering and super versatile when it comes to toppings. These pancakes are a new winner! If you checked out our 5 Junk Free June Breakfast ideas you'll know I shared a 3-ingredient pancake recipe which is DF, GF (although unsuitable for coeliac) and sugar free. However, if you're looking for something a little more delicate and light, these will be your new go-to.
The recipe is super simple and doesn't require standing time either. I love making a batch on a Saturday morning and saving the rest of the batter to cook for brunch the next day.
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In a medium sized mixing bowl, whisk together the eggs until well beaten. Then add the salt, milk, sugar and melted Olivani. Whisk to combine. Sift in the baking powder and flour/s and whisk until the batter is smooth. Add a tsp of coconut oil, grapeseed or rice bran oil to a medium sized non-stick pan and add 1/4 of batter to the pan for each pancake. Flip when the upside of the pancake is covered in air bubbles.
Serve with bacon, fruits or a syrup of your choice. We love maple syrup and cinnamon, or a squeeze of lemon juice.
Be sure to let us know if you try this recipe out. It has never failed us and you're sure to love it just as much as we do!
From our home to yours,
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