Fluffy Gluten Free Dairy Free Pancakes

Fluffy gluten free dairy free pancakes can be achieved easily with the correct method. They’re easy to make and taste wonderful!
Course Breakfast
Cuisine American
Ingredient Keyword Almond Milk, Carla's Gluten Free All-Purpose Flour Blend, Homemade Almond Milk
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 11 5-inch pancakes


  • 1-3/4 cups Carla’s Gluten Free All-Purpose Flour Blend (or your favorite all-purpose gluten free flour mix)
  • 3 tablespoons granulates sugar (organic for vegan)
  • 4 teaspoons gluten free baking powder (Rumford)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs (or 1/4 liquid from a can of cannellini beans + 2 tablespoons butter, coconut cream, refined coconut oil, or palm oil)
  • 1//4 cup + 1 teaspoon neutral-flavored oil
  • 1-1/2 cups homemade almond milk see above link
  • 1/2 teaspoon pure vanilla extract


  1. Sift the flour blend, sugar, baking powder, baking soda, and salt into a large bowl.
  2. In a separate bowl, combine the eggs, oil, almond milk and vanilla. Add to the dry mixture and whisk together just until moist but still lumpy (do not over mix); set aside for 10 minutes.
  3. Preheat a large non-stick skillet, add oil, swirl around the pan, and wipe out any excess.
  4. Scoop heaping 1/4 cups of batter onto the skillet and spread out to make 4 to 5-inch rounds. Cook 2 to 3 minutes on each side or until bubbles form and pop. Keep warm in an oven on low heat while you cook the remaining batter. Serve with your favorite gluten free syrup. (Mine is Seelect Tea Organic Vanilla Syrup.)