Print

Fluffy Gluten Dairy Egg-Free Pancakes Easy Triple-Free Breakfast Recipe

gluten dairy egg-free pancakes - featured image
Print Recipe

These pancakes are free of gluten, dairy, and eggs, yet remain light, airy, and fluffy with a tender crumb and subtle sweetness. Perfect for allergy-friendly breakfasts without sacrificing flavor or texture.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 teaspoons gluten-free baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon ground flaxseed
  • 1 tablespoon water
  • 1 ¼ cups (300ml) dairy-free milk (almond, oat, or soy milk)
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons neutral oil (canola or melted coconut oil)

Instructions

  1. Prepare the flaxseed egg: In a small bowl, combine 1 tablespoon ground flaxseed with 1 tablespoon water. Stir well and let sit for 5-7 minutes until thickened to a gel-like consistency.
  2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt until no lumps remain.
  3. Combine wet ingredients: In another bowl, mix dairy-free milk, maple syrup, vanilla extract, neutral oil, and the flaxseed egg until well combined.
  4. Make the batter: Pour wet ingredients into dry mixture and stir gently just until incorporated. Lumps are okay; do not overmix. Batter should be thick but pourable.
  5. Heat your pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or dairy-free butter.
  6. Cook the pancakes: Pour about ¼ cup (60ml) batter per pancake onto the pan. Cook 2-3 minutes until bubbles form on surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through.
  7. Serve warm: Stack pancakes immediately or keep warm in a low oven (200°F / 93°C) while finishing the batch.

Notes

Do not overmix the batter; lumps help keep pancakes tender. Use fresh baking powder and baking soda for best rise. Adjust heat to medium to avoid burning outside while raw inside. Let flaxseed egg gel before mixing. Grease pan well to prevent sticking. If batter is too thick, add more dairy-free milk; if too thin, add a bit more flour.

Nutrition

Keywords: gluten-free, dairy-free, egg-free, vegan pancakes, allergy-friendly breakfast, fluffy pancakes, easy pancakes, triple-free pancakes

Find it online: https://cheerycrisp.com/fluffy-gluten-dairy-egg-free-pancakes-easy-triple-free-breakfast-recipe/