Gluten-Free Dairy-Free Pancakes

Fluffy, golden Gluten-Free Dairy-Free Pancakes perfect for breakfast or brunch, with a soft interior and crisp edges.

These pancakes are everything you want in a morning treat: light, tender, and just the right balance of sweet and comforting.

Made with simple gluten- and dairy-free ingredients, they’re the perfect base for any topping — from fresh berries and maple syrup to dairy-free chocolate spread. Quick to make and always a crowd-pleaser, these pancakes turn every breakfast into something special, whether it’s a lazy weekend or a weekday pick-me-up.

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 8

Ingredients

• 150g gluten-free self-raising flour

• 1 tbsp caster sugar

• ½ tsp bicarbonate of soda

• 200ml almond milk (or other dairy-free milk)

• 1 large egg

• 1 tbsp melted coconut oil or olive oil

• 1 tsp vanilla extract

• Pinch of salt

Directions

1. In a large bowl, mix flour, sugar, bicarbonate of soda, and salt.

2. In a jug, whisk together almond milk, egg, oil, and vanilla.

3. Pour wet ingredients into the dry and whisk until smooth.

4. Heat a little oil in a non-stick frying pan over medium heat.

5. Pour in small rounds of batter (about 2 tbsp per pancake).

6. Cook until bubbles form on the surface, then flip and cook for 1–2 minutes on the other side.

7. Serve warm with your favourite toppings.

Serve warm with maple syrup or fresh fruit. Store leftovers in the fridge or freeze and reheat in the toaster.

If you loved this, try my Vegan Ramen or for a quick and easy side dish Vegan Cottage Cheese

What Makes These Gluten Free Dairy Free Pancakes Special

These Gluten-Free Dairy-Free Pancakes are light, fluffy, and simple — but what makes them truly special is their texture. Using gluten-free self-raising flour gives the perfect lift, while almond milk and coconut oil add natural richness without dairy. The hint of vanilla and sugar makes them delicious enough to enjoy plain, yet neutral enough to pair with any topping. They cook up golden and crisp at the edges, soft in the centre — everything you want from the perfect pancake stack, just without the gluten or dairy.

Serving & Topping Ideas

These pancakes are incredibly versatile and can be dressed up however you like. For a classic breakfast, top them with maple syrup and a handful of fresh berries. For something indulgent, add dairy-free chocolate chips to the batter or serve with whipped coconut cream and sliced bananas. They’re also delicious with almond butter and cinnamon or a drizzle of lemon juice and sugar for a lighter touch.

Hosting brunch? Create a pancake bar with toppings like chopped nuts, fruit compote, dairy-free yoghurt, or caramelised apples — it’s an easy way to please everyone.

Storage & Reheating Tips

Leftover pancakes keep well in the fridge for up to three days. To store, let them cool completely and stack them between layers of parchment paper in an airtight container. Reheat in the toaster, microwave, or oven until warmed through. You can also freeze them for up to two months — just separate layers with parchment and reheat straight from frozen for quick weekday breakfasts.

Optional Tips & Variations

• Add blueberries or sliced bananas to the batter for extra flavour.

• Serve with maple syrup, jam, or dairy-free chocolate spread.

• Replace egg with 1 tbsp chia seeds + 3 tbsp water for a vegan version.

• Swap vanilla for almond extract for a subtle nutty twist.

• Make mini pancakes for kids or brunch platters.