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Dairy-Free Egg-Free Gluten-Free Pancakes

Dairy-Free Egg-Free Pancakes

Light, fluffy dairy-free and egg-free pancakes that are easy to make with simple ingredients. Perfect for breakfast, brunch, or a weekend treat, these pancakes are soft, golden, and easy to adapt with your favourite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8 Servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 200 g gluten-free plain flour
  • 2 tbsp caster sugar
  • 1 tbsp baking powder
  • 300 ml dairy-free milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract

Method
 

  1. Add the flour, caster sugar, and baking powder to a large mixing bowl and stir together.
  2. Pour in the dairy-free milk, vegetable oil, and vanilla extract.
  3. Whisk until you have a smooth batter with no lumps.
  4. Heat a non-stick frying pan over a medium heat and lightly grease if needed.
  5. Spoon small amounts of batter into the pan to form pancakes.
  6. Cook for 1–2 minutes, until bubbles begin to appear on the surface.
  7. Flip and cook for another 1–2 minutes until golden.
  8. Repeat until all the batter has been used.

Notes

Serve with fruit, maple syrup, or dairy-free chocolate spread if suitable for your dietary needs.
These pancakes are best served fresh, but leftovers can be stored in the fridge and reheated gently.
Allergy Community reminder: Always double-check ingredient labels before cooking, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.