Easy Gluten Free Dairy Free Pancakes (From Scratch)
These Gluten Free Dairy Free Pancakes are full of flavour and perfect for those seeking an alternative to traditional gluten-based pancakes. Made entirely from scratch using a blend of buckwheat flour and hazelnut meal these pancakes are both filling and nutritious. They’re quick and easy to prepare too, which makes them great for lazy weekend mornings or spontaneous cravings.
In This Article
Nutritional Benefits
Buckwheat is a naturally gluten-free pseudo-cereal. And a great choice for these gluten free dairy free pancakes! It’s an excellent source of fibre, protein, and essential minerals like iron, manganese, copper and zinc. Additionally, it has a high antioxidant content along with containing vitamins like thiamine (B1), niacin (B3), pyridoxine (B6), and the fat-soluble vitamins E, and K. That said, the concentration of vitamins and minerals in buckwheat flour strongly depends on the milling method. Stone-milled flour being the best choice on that front (1). As such, if this is available to you, it’s a great choice to make to ensure you enjoy the benefit of the nutrients it contains.
Hazelnuts are considered an excellent anti-inflammatory and cholesterol lowering food in addition to being heart protective. They contain nutrients like fibre, vitamin E, folate (B9), magnesium, copper and selenium as well as relatively high levels of antioxidants (2). Given their high fat content, all nuts are particularly susceptible to becoming rancid when exposed to heat, air, or light. This makes it important to keep them in an airtight container in the cupboard or in the fridge in warmer climates. Some nutrients in hazelnuts will be lost in the cooking process but plenty remain to keep us nourished.
Ingredients – What You’ll Need To Make This Recipe
This easy recipe uses simple ingredients to create the perfect breakfast or snack for those with dietary restrictions. However, even if you’re not gluten or dairy-free you won’t be disappointed. The pancakes have a unique sweet and nutty flavour that’s delicious enough to eat plain but is at its best with the addition of a few complementary toppings. See the end of the ingredients list or the recipe card for some ideas.
- Buckwheat flour and hazelnut meal – the base of the pancakes providing a slightly earthy and nutty flavor profile. Any nut meal will work here though.
- Soy milk – creates the base for the dairy-free “buttermilk.” Most dairy-free milks work though many will create a slightly thinner buttermilk.
- Lemon juice – reacts with the soy milk to make the dairy-free buttermilk. Apple cider vinegar can be used as a replacement if needed, though it does very slightly change the flavour profile.
- Pure maple syrup – adds sweetness and a mild caramel flavour. Honey works equally well too. If using honey just ensure it’s mixed through the batter well and not sitting at the bottom of the bowl.
- Gluten-free baking powder – a leavening agent that helps the pancakes rise and become fluffy.
- Baking soda – another leavening agent, this reacts with the buttermilk to create even more lift and a lighter texture in the pancakes.
- Vanilla extract – enhances the overall flavour profile of the pancakes, adding a warm notes.
- A little salt – just a pinch to bring out all the other flavours in the pancakes.
- Cinnamon – adds warmth and earthy notes to the batter.
- Coconut oil – this is used for pan-frying but it does add to the taste of the pancakes. Use macadamia oil if you’d prefer something more neutral.
You can mix and match spices as you like to flavour these pancakes. Try it with my Homemade Pumpkin Spice, or the masala chai spice mix from this Chai Spiced Granola recipe. These spice mixes are divine during late autumn/fall and winter when they can help warm us from the inside out.
How To Make These Gluten Free Dairy Free Pancakes
This vegan gluten free pancake recipe goes from mixing bowl to plate in 20 minutes. They’re the perfect solution for lazy weekend mornings or impromptu cravings when you want to enjoy your treats while being nourished.
- Make the buttermilk – In a medium bowl, combine the soy (or almond) milk and lemon juice. Let it sit for 5-10 minutes to thicken while you prepare the other ingredients.
- Combine the dry ingredients – In a large bowl, whisk together the buckwheat flour, hazelnut meal, baking powder, baking soda, cinnamon and salt.
- Combine the wet ingredients – Add the egg, maple syrup and vanilla extract to the buttermilk bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently whisk to combine. Don’t over-mix! A few lumps are okay and preferable to over-mixed pancakes. Leave to sit for 5 minutes before frying (optional, but you’ll get great pancakes!).
- Heat a frying pan over medium heat and add in ½ – 1 tsp of coconut oil. Pour in ¼ cup of batter and swirl the pan around slightly to spread it out.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Remove from the pan and repeat to make the other pancakes. Just note – you may need to turn your pan down with each new pancake, so it doesn’t burn. The pan holds residual heat and can get hotter the longer it sits.
- Serve immediately with your favorite toppings.
These delicious pancakes can be dressed with any of your favorite toppings. They’re excellent with Greek yoghurt (use coconut for dairy free), sliced fresh fruit, and a drizzle of honey (or Fermented Fruit Honey!). Other great toppings include peanut butter and mashed bananas, Whipped Honey, or a mixed berry compote with vanilla coconut yoghurt. Why not try a very traditional topping for pancake day and give them a squeeze of lemon juice and a sprinkle of coconut sugar?
Substitutions And Variations
Ripe bananas make a great substitute for eggs if you need to make this recipe egg free. Mash ¼ of a cup – about half a banana – in a small bowl then add to the wet ingredients. Continue on with the recipe once added. DO NOT make the pancakes too big or they won’t flip.
Almond meal is a great substitute for the hazelnut if you can’t find it. Do make sure it’s almond meal and not almond flour though. While these two products are generally interchangeable (depends on the recipe) almond meal is coarser, and it’s adding texture in this recipe.
You can turn these into chocolate chip pancakes by adding ¼ – ½ cup of chocolate chips into the batter. Start with ¼ and add more if desired. Go for vegan or dairy-free choc chips if needed.
Make these into small pancakes/pikelets for kids or if you want to sample lots of toppings! Use the ¼ measure to make two or three smaller pancakes depending on just how small you want them to be.
Don’t need this recipe to be dairy free? Whole milk and buttermilk can replace the dairy-free varieties and melted butter can replace the coconut oil for frying.
Tips For Success With This Recipe
Letting the batter rest for a few minutes allows the flour and nut meal time to fully absorb all the liquid ingredients. This will ensure your pancakes are at their best every single time they’re served.
Do not add any batter to the pan until it’s hot enough! When food sticks to a frying pan – particularly a ceramic or cast-iron pan – it’s generally the result of food being added before the pan is hot. You can test the temperature is perfect by dropping a few sprinkles of water into the pan. If it just sizzles or steams off, the pan isn’t ready. If instead the water dances across the top in droplets – it’s ready to go!
Keeping The Pancakes Warm
If the pancakes are not being snatched from the pan the minute they’re made it’s best to give them a brief warming in the oven before serving. To do this:
- Pre-heat the oven to 180ºF/80ºC and line a baking sheet with parchment paper/baking paper.
- Once each pancake is ready, add it to the baking sheet in a single layer (you may need two).
- When all the pancakes are made and on the baking sheet, transfer it to the oven and warm through for 5 minutes then serve with your toppings of choice. Don’t leave them in there too long or they’ll dry out.
Storing/Freezing
Store any leftover batter in an airtight container in the fridge. Or just store it in the bowl it was mixed in covered with plastic wrap. It will keep well for 3-4 days. Let the batter come to room temperature before frying it up next time you use it. This will help restore some of the fluffiness in the pancakes, though they won’t be quite as fluffy as they were originally.
To freeze, pour the pancake mix into a freezer-safe bag (like a Ziplock bag) and lay it flat in the freezer. To use this, defrost in the fridge overnight then let the batter come to room temperature before pan-frying.
FAQ
While many gluten-free pancake recipes use oat flour, it’s not considered gluten free in Australia (or New Zealand). This is because many large commercial brands found on supermarket shelves are frequently contaminated with wheat and gluten either when growing or when being processed (3). As such, while others say it’s fine as a substitute I don’t recommend it.
Coconut milk is not a great choice for the buttermilk base as it doesn’t tend to react much/curdle to create that buttermilk effect.
More Breakfast Recipes
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Easy Gluten Free Dairy Free Pancakes (From Scratch)
Equipment
- 1 Frying pan
- 2 Bowls
- 1 Pancake/Egg Flipper
- 1 Whisk
Ingredients
- ½ cup buckwheat flour
- ¼ cup hazelnut meal (or any nut meal)
- ¾ cup soy milk (or almond milk)
- 1 tbsp lemon juice
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- Pinch of salt
- Coconut oil for pan frying
- Toppings of your choice for serving
Instructions
- Make the buttermilk – In a medium bowl, combine the soy (or almond) milk and lemon juice. Let it sit for 5-10 minutes to curdle and thicken slightly while you prepare the rest of the batter.
- Combine the dry ingredients – In a large bowl, whisk together the buckwheat flour, hazelnut meal, baking powder, baking soda, cinnamon and salt.
- Combine the wet ingredients – Add the egg, maple syrup and vanilla extract to the buttermilk bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don't over-mix! A few lumps are okay and preferable to over-mixed, tough pancakes. Leave to sit for 5 minutes (optional, but you'll get great pancakes).
- Heat a frying pan over medium heat and add in ½-1 tsp of coconut oil. When warmed, pour in ¼ cup of batter and swirl the pan around slightly to even out the shape (see note 1).
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Remove from the pan and repeat to make the other pancakes adding a little more oil each time if needed (see note 2).
- Serve immediately with your favorite toppings. Try things like fresh berries and yoghurt or maple syrup, a drizzle of nut butter and jam, or some melted chocolate for a decadent breakfast.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY