Fluffy Almond Milk Pancakes (Gluten-Free)
These fluffy gluten-free pancakes are not only free from gluten, but they are also dairy-free and sugar-free. Good for you and absolutely delicious! My kind of recipe.
SAVE THIS RECIPE 💌
We'll email this post to you, so you can come back to it later!
Almond Milk Pancakes Recipe
It can be frustrating at times to follow a gluten-free or dairy-free diet. Some days it feels like you are totally okay with that and then you feel like you are missing out on everything. Sigh…
This is why recipes like this one make me very happy. They are not only great for us, but they are just as good as regular pancakes and maybe even better. When cooking these dairy-free, gluten-free pancakes, you shouldn’t worry whether your entire family will enjoy them. Because they will!
And now let’s have a look at what we need to make them. Only simple pantry ingredients are needed.
Ingredients
- Eggs. I always recommend using free-range or organic eggs if it is within your budget.
- Unsweetened almond milk. This will make our pancakes dairy-free without compromising on taste.
- Gluten-free all-purpose flour. I use Aldi blend, but Bob’s Red Mill brand has a great gluten-free flour too.
- Buckwheat flour.
- Gluten-free baking powder
- Ground cinnamon.
- Extra virgin olive oil. We use olive oil instead of butter to keep our pancakes dairy-free.
- Vanilla extract
- Pure maple syrup (optional)
- Pinch of salt. Sea salt or rock salt is the best.
All measurements are on the recipe card below.
Instructions
- Start by combining all dry ingredients in a large mixing bowl. I found it is not necessary to sift the flour, but if you like to do so, go ahead.
- In another mixing bowl, beat the eggs with almond milk, olive oil, vanilla extract and maple syrup (if using).
- Add the wet ingredients to the bowl with the dry ingredients and whisk until everything is well combined and you have a nice pancake batter.
- Heat a large non-stick frying pan over medium heat. Add a little bit of olive oil.
- Using a tablespoon, add the batter into the frying pan.
- Cook on medium-low heat for a couple of minutes, until you see little bubbles start to form. It is time to flip the pancakes over.
- Using a spatula, flip the pancakes to the other side and cook for another minute until the pancakes are nice and golden.
- Repeat with the remaining batter.
Why to use almond milk
- Almond milk is a great alternative to cow’s milk. It is very subtle in flavour and is great for those who can’t or choose not to consume dairy.
- Low in carbs and is great for weight management.
- Naturally lactose-free and great for people with lactose intolerance.
- Vegan. If you are following a vegan diet, almond milk is your go-to.
❄️ How To Store
These delicious pancakes can be prepared in advance. Store the leftovers in an air-tight container and refrigerate for up to 3-4 days.
They also can be frozen in a freezer-safe container for up to 3 months.
🙋♀️ Recipe FAQs
Almond milk has a very neutral taste so you won’t notice any difference in taste by switching to almond milk from dairy milk.
These homemade pancakes are very easy to make. They are pretty much like a pancake mix. You mix the dry ingredients, add some milk and eggs, mix and cook. They hold together well and are very easy to flip.
The pancakes have a slightly nutty flavor, but the buckwheat taste is very mild and is not dominant.
These dairy-free pancakes are very fluffy and delicious.
Watch how to make it
Fluffy Almond Milk Pancakes (Gluten-Free)
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 2 large organic or free-range eggs
- 220 ml unsweetened almond milk
- 100 g gluten-free all-purpose flour Bob’s Red Mill brand is great
- 100 g buckwheat flour
- 2 teaspoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon of pure maple syrup optional
- Pinch of sea salt
Instructions
- Combine all dry ingredients in a large mixing bowl.
- Beat the eggs with almond milk, olive oil, vanilla extract and maple syrup (if using) in another bowl.
- Add the egg-milk mixture to the bowl with the dry ingredients and whisk until everything is well combined.
- Heat a large non-stick frying pan over medium heat. Add a little bit of olive oil.
- Using a tablespoon, add batter into the frying pan.
- Cook the pancakes on low-medium heat for a couple of minutes, until you see little bubbles start to form.
- Using a spatula, flip the pancakes to the other side and cook for another minute until the pancakes are nice and golden.
- Repeat with the remaining batter.
Notes
Did you make these easy almond milk pancake recipes? Please give me a star rating and leave your comment below. I would love to hear from you how did you go.
