Scrumptious Gluten-Free Pancake Recipe for Foodies!

Welcome, foodies and health enthusiasts! Today, I am excited to share with you a delicious and healthy recipe for gluten-free and dairy-free pancakes that is sure to satisfy your cravings without compromising on your health goals.

As a nutritionist and food blogger, I understand the importance of consuming organic and gluten-free options. Hence, my recipe includes the best quality of gluten-free flour blend along with other healthy ingredients such as coconut oil, ground flaxseed, and almond milk.

These fluffy pancakes are also dairy-free, which means they are not only healthier but also perfect for those who are lactose intolerant or have allergies to dairy. The aromatic batter is enriched with vanilla extract that gives it an irresistible aroma and flavor that everyone in your household will love.

Whether for breakfast, brunch or dessert, these pancakes are easy-to-make, require minimal equipment or preparation time, and adaptable with various toppings such as banana slices or a drizzle of maple syrup. Health-conscious foodies do not need to sacrifice taste for health anymore.

So, join me in creating this heavenly dish for your loved ones while maintaining a healthy lifestyle!

Why You’ll Love This Recipe

Pancake - Gluten Free / Dairy Free
Pancake – Gluten Free / Dairy Free

Are you tired of mundane breakfast routines that leave you feeling sluggish and guilty? Pancakes are the perfect solution, but what if you could indulge in delicious fluffy pancakes without compromising your dietary restrictions and health goals? This gluten-free and dairy-free pancake recipe is perfect for those who want to stay healthy without sacrificing taste.

These fluffy pancakes are made with a blend of gluten-free flours, xanthan gum and baking powder that result in a texture that is just as great as traditional wheat pancakes. The pantry-friendly ingredient list includes household staples like coconut oil, sugar, vanilla extract and eggs – making this an easy go-to recipe for any time of day.

The pancake batter comes together quickly and can be easily customized with a variety of add-ins such as blueberries, chocolate chips, or bananas. Their subtle sweetness makes them tasty on their own, but feel free to drizzle some maple syrup on top for a classic pancake accompaniment.

Not only do these pancakes cater to those with dietary restrictions, but they are also vegan-friendly! Simply swap out the egg for a flax egg and the milk for almond milk.

You’ll love how versatile this recipe is. Make them on a lazy Sunday morning or whip them up for an impromptu breakfast-for-dinner night. You can even make the batter ahead of time and store it in the fridge for up to 3 days.

Enjoy breakfast again with these irresistible gluten-free dairy-free pancakes. Give this recipe a try and see why it has become a staple in my kitchen.

Ingredient List

 Stack up those gluten-free and dairy-free pancakes high!
Stack up those gluten-free and dairy-free pancakes high!

For making four large pancakes, you’ll need:

  • 1 cup of gluten-free flour blend (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or a similar one)

  • 2 tablespoons of granulated sugar

  • 2 teaspoons of baking powder

  • ½ teaspoon of xanthan gum

  • A pinch of salt

  • 1 egg

  • 1 cup of lactose-free milk or almond milk (for dairy-free and vegan option)

  • 1 tablespoon of coconut oil or vegetable oil

  • 1 teaspoon of vanilla extract

Optional add-ins:

  • Add ½ mashed banana to the batter to give it a lovely flavor.

  • Mix in ½ teaspoon ground cinnamon to create an extra layer of comforting flavor.


  • For gluten-free flour blend, use almond flour or rice flour.

  • Sugar can be substituted for honey, agave syrup, maple syrup, or any other sweetener.

  • If you don’t have xanthan gum, use ½ teaspoon of cornstarch.

  • Coconut oil can be substituted for melted butter or ghee.


If you want to make it vegan,use flax eggs as a substitute for the chicken eggs.The ratio is – 1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg.

The Recipe How-To

 Say goodbye to bloating with these satisfying yet healthy pancakes!
Say goodbye to bloating with these satisfying yet healthy pancakes!

Let’s dive right into the recipe! This gluten-free and dairy-free pancake recipe is super easy to make and yields fluffy and golden pancakes. Follow these simple steps to achieve perfect results every time.


  • 1 cup gluten-free flour blend
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 large egg or egg substitute (for vegan option)
  • 1 cup lactose-free milk or almond milk
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract


  1. In a mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, xanthan gum, and salt.
  2. Make a well in the center of the dry mixture and add in the egg or egg substitute, lactose-free milk or almond milk, melted coconut oil, and vanilla extract.
  3. Whisk all ingredients together until just combined.
  4. Heat a non-stick pan over medium heat. Lightly grease it with vegetable oil or cooking spray.
  5. Using a measuring cup or a ladle, pour batter onto the pan to form your desired size of pancakes.
  6. Cook for around two-three minutes on one side until bubbles form on top; then flip over and continue cooking for another one-two minutes until golden brown in color.
  7. Repeat with the remaining batter until finished.

Tips for Perfect Results

Here are some tips to get perfect gluten-free and dairy-free pancakes:

  • Use Bob’s Red Mill Gluten-Free Flour blend as it works best for this recipe.
  • Don’t overmix the batter; mix just enough to combine all ingredients.
  • Let the batter sit for around five minutes before using it on the pan.
  • The key to getting fluffy pancakes is to make sure that the pan is hot enough before pouring the batter.
  • For a vegan option, use an egg substitute like ground flaxseed mixed with warm water.

Substitutions and Variations

 These pancakes are the perfect breakfast treat for those with dietary restrictions.
These pancakes are the perfect breakfast treat for those with dietary restrictions.

If you’re looking to switch things up or personalize your pancakes, there are plenty of substitutions and variations you can make to this recipe.

– Flour: You can use any gluten-free flour blend you like, or even experiment with almond or coconut flour for a richer flavor. Just make sure to adjust the amount of liquid accordingly.

– Milk: Swap the almond milk for other non-dairy milk alternatives such as soy, oat or rice milk.

– Sweeteners: Substitute the sugar for honey, agave nectar or maple syrup, depending on your preference.

– Eggs: If you’re looking for an egg-free option, try using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg in the recipe.

– Oil: While coconut oil is recommended in this recipe, you can use any type of vegetable oil of your choice.

For those who love to get experimental with their pancakes, here are some variation ideas:

– Banana Pancakes: Mash a ripe banana into the pancake batter to make fluffy and sweet banana pancakes.

– Cinnamon Pancakes: Add ground cinnamon into the batter for an extra kick of flavor.

– Chocolate Chip Pancakes: Mix dairy-free chocolate chips into the batter for a decadent breakfast treat.

– Blueberry Pancakes: Sprinkle fresh blueberries onto the pancake batter after pouring onto the griddle.

– Pancake Mix: Use this gluten-free dairy-free pancake mix in place of the flour blend in this recipe for convenience.

– Buttermilk Pancakes: Substitute the almond milk with a dairy-free buttermilk alternative made by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of non-dairy milk. Allow mixture to sit for a few minutes before incorporating it into the recipe.

Don’t hesitate to experiment with different ingredients and flavors until you find your perfect stack of fluffy vegan gluten-free and dairy-free pancakes.

Serving and Pairing

 Breakfast just got a whole lot better with these fluffy and wholesome pancakes!
Breakfast just got a whole lot better with these fluffy and wholesome pancakes!

Now that you’ve whipped up a stack of fluffy gluten-free and dairy-free pancakes, it’s time to serve them up with the perfect pairing. Whether you’re serving these pancakes for breakfast or brunch, there are endless options for topping and pairing.

Firstly, let’s talk about the classic pancake toppings. A drizzle of maple syrup is always a favourite amongst pancake lovers. However, if you’re looking to switch things up a bit, try topping your pancakes with fresh berries and a dollop of whipped coconut cream. The freshness of the berries adds a lightness to the dish that balances out the richness of the pancakes

Another option to consider is adding some savoury elements to your pancakes. Try topping them with some sauted mushrooms and spinach garnished with spring onions. This mixture can be slightly thinned down using vegetable broth and drizzled over your pancakes altogether for more flavour.

Now let’s also talk about serving options. You could go old school and serve them stacked upright on a warm plate drizzled with maple syrup, or add a wholesome touch by stacking them between layers of peanut butter and banana slices.

These pancakes also pair well with various beverage options – coffee, water or smoothies to provide refreshing electrolytes. Whatever combination you choose, rest assured that this recipe will quickly become your new breakfast favourite!

Make-Ahead, Storing and Reheating

 A plate of gluten-free pancakes to brighten up your morning.
A plate of gluten-free pancakes to brighten up your morning.

These gluten-free and dairy-free pancakes are perfect to make ahead of time for busy mornings. You can easily store any extra pancakes in the refrigerator or freezer for a quick breakfast on-the-go.

To store in the refrigerator or freezer, allow the pancakes to cool completely before transferring them to an airtight container or resealable plastic bag. When storing in the refrigerator, they will last up to 3 days; when storing in the freezer, they will last up to 2 months.

When reheating the pancakes, there are several options depending on your preference. The easiest way is to microwave them on high for 10-20 seconds per pancake. Alternatively, you can wrap the pancakes in aluminum foil and heat them in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

For a crispy texture, we suggest placing them on a non-stick pan with some coconut oil over medium heat for a few minutes on each side until heated through and slightly browned.

These make-ahead gluten-free and dairy-free pancakes can save you time during busy mornings without compromising flavor or texture.

Tips for Perfect Results

 Who says you can't enjoy pancakes while eating clean?
Who says you can’t enjoy pancakes while eating clean?

When it comes to making pancakes, the little things can make all the difference in achieving perfect results. Here are some tips that will help you make the best gluten-free and dairy-free pancakes every time.

1. Invest in Bob’s Red Mill gluten-free flour blend – This flour blend is the key to achieving fluffy gluten-free pancakes. It is a combination of rice flour, potato starch, and other grains that mimic the texture of regular flour.

2. Don’t overmix the batter – Overmixing the pancake batter can cause the pancakes to become tough and chewy. Mix the ingredients just until they are combined, leaving some lumps in the batter.

3. Let the batter rest – Letting the batter rest for 5-10 minutes before cooking allows the xanthan gum to activate and thicken the mixture, resulting in thicker, fluffier pancakes.

4. Use a non-stick griddle or skillet – A non-stick surface is your best friend when making pancakes. It ensures that your pancakes won’t stick and they will be evenly cooked.

5. Use coconut oil or vegetable oil instead of butter – Instead of butter, use coconut oil or vegetable oil to cook your pancakes. These oils have a high smoke point, which means they won’t burn or smoke when heated on high heat.

6. Use room temperature ingredients – Using room temperature liquid ingredients like milk and eggs ensures that they mix together seamlessly with dry ingredients like flour and baking powder and helps achieve a consistent texture.

7. Use almond milk or lactose-free milk as an alternative to dairy – For those who are lactose intolerant or avoiding dairy, almond milk or lactose-free milk can be substituted in this recipe without sacrificing taste or texture.

By following these simple tips, you are guaranteed to end up with perfect gluten-free and dairy-free pancakes every time!

Bottom Line

In conclusion, this gluten-free and dairy-free pancake recipe is a delicious alternative to traditional pancakes. It’s perfect for anyone with gluten or dairy sensitivities and also those who are looking to try something new. With the perfect blend of ingredients, these fluffy pancakes will have your taste buds craving more. The recipe is straightforward and easy to follow, with plenty of room for substitutions and variations for your preference. You can enjoy them with some fresh fruit or a drizzle of maple syrup, and I promise you won’t be disappointed. Don’t wait any longer to give this recipe a try, and take the first step towards a healthier lifestyle without compromising on taste!

Pancake - Gluten Free / Dairy Free

Pancake - Gluten Free / Dairy Free Recipe

Makes one large single thin pancake. It's almost crepe like.
No ratings yet
Prep Time 5 mins
Cook Time 5 mins
Servings 1 pancake
Calories 404.4 kcal


  • 1/4 cup gluten free all purpose baking flour
  • 1/2 teaspoon xanthan gum
  • 1/2 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup almond milk
  • 2 eggs
  • 1 tablespoon coconut oil


  • Melt coconut oil in your pancake pan.
  • Mix remaining ingredients with whisk, mix well.
  • Pour most of the melted coconut oil to batter slowly while mixing.
  • Pour all onto greased pan.
  • Cook about 5 minutes on first side (add berries or banana for extra flavor).
  • Flip, cook another minute or two.

Add Your Own Notes


Serving: 153gCalories: 404.4kcalCarbohydrates: 31.1gProtein: 15.8gFat: 23.4gSaturated Fat: 14.9gCholesterol: 372mgSodium: 142.9mgFiber: 0.8gSugar: 7g
Keyword < 15 Mins, Breakfast
Tried this recipe?Let us know how it was!

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