Gluten-Free Mini Pancakes (Dairy-Free)

These cute gluten-free mini pancakes are ideal for a fun and easy breakfast, or for any special occasion such as Mother’s day or birthdays! Bite-sized circles of joy, these easy pancake bites come together easily, and are dairy-free too!

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Pancakes are Always a Good Idea…and Even Better in Mini Size!

Nothing feels quite as luxurious as starting the day with a big stack of homemade pancakes.

And today, I’m sharing these mini pancakes (or cereal pancakes because they look like cereal in a bowl!) – which are absolutely adorable!

I mean, anything in mini size is always just insanely cute, so naturally these miniature versions of pancakes will brighten up any morning!

Why You’ll Love This Recipe:

• Simple Ingredients: The ingredients required for making these gluten-free mini pancakes are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the pancake batter is just a matter of mixing the wet ingredients with the dry ingredients. Then pipe the batter into the skillet and cook until both sides of the mini cereal pancakes are golden brown!
• Totally Gluten-Free & Dairy-Free: The best part is that these mini pancake bites are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free mini pancakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
• Baking Powder: Baking powder helps to make the pancake batter rise, resulting in fluffy pancakes. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you can try substituting the egg with an egg-replacer instead.
• Honey: I used honey for sweetening the pancakes. However, you may also use maple syrup or agave nectar instead.

How to Make Gluten-Free Mini Pancakes (Step by Step):

Prepare Pancake Batter

Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum and baking powder. (Whisk in salt if using)

Combine Wet Ingredients: In a large mixing bowl, combine the melted butter, milk, egg, and honey. Whisk well until well combined.

Gluten-Free Brunch Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Mini Pancakes (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These cute gluten-free mini pancakes are ideal for a fun and easy breakfast, or for any special occasion such as Mother’s day or birthdays! Bite-sized circles of joy, these easy pancake bites come together easily, and are dairy-free too!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups gluten-free measure-for-measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 3 teaspoons baking powder
• 3 tablespoons melted salted dairy-free butter (or unsalted dairy-free butter + 1/2 tsp salt)
• 1 cup unsweetened almond milk
• 1 large egg
• 1 tablespoons honey
• Cooking spray or nonstick oil spray

Cook Mode Prevent your screen from going dark

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Instructions

1. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum and baking powder. (Whisk in salt if using)
2. Combine Wet Ingredients: In a large bowl, combine the melted butter, milk, egg, and honey. Whisk well until well combined.
3. Combine Wet and Dry Ingredients to Get Pancake Batter: Gradually whisk the dry ingredients into the bowl with the wet ingredients until you get a homogeneous mixture.
4. Pour Batter into Piping Bag: Pour the batter into a piping bag, or use a large zip-top bag and seal, then snip a small piece off one corner to use for piping.
5. Pipe Pancake Batter onto Skillet: Heat a large nonstick skillet over low to medium heat. Lightly coat with cooking spray. Pipe small dollops of batter into the pan, leaving space between each.
6. Cook Until Golden Brown: Cook for about 1 minute, until bubbles rise to the surface and the edges look dry. Flip and cook for another 1 minute until golden and cooked through.
7. Garnish and Enjoy: Garnish the mini pancakes with fresh berries and a drizzle of maple syrup!

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Powder: Baking powder helps to make the pancake batter rise, resulting in fluffier pancakes. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you can try substituting the egg with an egg-replacer instead.

Honey: I used honey for sweetening the pancakes. However, you may also use maple syrup or agave nectar instead.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: American