Practically Perfect and Painless Gluten-Free, Dairy-Free & Egg-Free Pancakes

by Maggie on November 1, 2009

pancakes 2

Perfect because these babies taste just like a wheat pancake.  Painless because they’re so easy to make and they honestly won’t make a mess in your frying pan.

We love pancakes in this house.  Pancakes for breakfast, pancakes for lunch, and as a lovely treat: pancakes for supper.  Maybe it’s the fact that we use the best maple syrup from Tuckey Farms in Exeter, Ontario.  Real maple syrup is essential.

I feel fortunate to have found a yummy gluten-free pancake recipe and so I must share it with you.  This recipe is Pete, Callum, and Liv friendly.  I recently veganized these babies so make sure you try it if you need a gluten-free, casein-free, egg-free pancake (see below).

Easy Gluten-Free and Dairy-Free Pancakes (Vegan Option)

1 cup of an all-purpose GF mix (I’ve used Bob’s and a few that I made myself so I think you’re safe to use anything here)
1/2 cup of brown rice flour
1/2 tsp salt
2 tablespoons agave or maple syrup
1 egg (see below to veganize these pancakes)
1 cup dairy-free milk
1/2 cup dairy-free yogurt

1.  Combine the flours and salt in a large bowl.
2. In a small bowl, mix the wet ingredients together until well blended.
3. Add the wet to the dry ingredients and stir to combine.
4. Preheat your pan (we use a cast-iron pan) and grease with olive oil.  Let it get good and hot and then drop your batter into the pan.I make little pancakes (four at a time).  I usually need to regrease the pan a couple of times.

Yield: 2 adults, 2 children

We usually have leftovers, so I place them between parchment and put them in a storage bag or container in the freezer.

NOTE: We have made these with cow’s milk and yogurt.  They are easily dairy-friendly.  If dairy is your friend.


Instead of adding one egg to your wet ingredients, try making flax eggs.  In a small bowl mix 2 1/2 tablespoons of ground flax with 3 tablespoons of water.  Let sit for a couple of minutes as it gels up and looks like a raw egg.  Simply add this mixture to the wet ingredients (I said “simply” because I can’t believe how simple it was).  Once I combined the wet and dry ingredients, I found the batter to be too thick so I added an extra 1/2 cup of non-dairy milk.

If you’d like to try out some yummy maple syrup from Tuckey Farms, please email Pete at . And no, it’s not MY Pete.

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{ 3 comments… read them below or add one }

Tracy April 23, 2013 at 7:56 am

Ok, these are BY FAR, the BEST gluten free egg free pancakes
I have made since we have changed our diet!!
I made your flour #2 Recipe….subbed coconut flour for sorghum flour
Used coconut milk, and chia seeds instead of
Flax seeds for egg substitute. Added cinnamon to the
Batter! Soooo good! Thank you, thank you!


Rose March 14, 2014 at 7:06 am

I am SO happy to have found your site. I love your vegan + gf options, that’s where we live right now and it’s hard to have anything bread-like. I am going to try this with the flax sub, I’m assuming you’ve done it with great success :) I can’t wait to have pancakes again.


Preeti March 21, 2014 at 10:43 pm

I tried the recipe and we loved it except our 1yr old daughter who is a picky eater. Thanks for sharing this recipe. I love it and next time I’ll try replacing egg with flax seeds and see if she. Likes it. The only thing I wanted to ask is there a substitute for adding yoghurt? Since my daughter is dairy/wheat/soy/nuts/coconut allergic I don’t know what to add?



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