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.

4 gluten-free almond pancakes on a plate with bananas and blueberries

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 let’s be honest, these homemade pancakes are better for them anyway. They are much healthier than the regular ones.

These pancakes are

  • Gluten-free. Made with gluten-free flour blend and buckwheat flour.
  • Dairy-free. No dairy products are being used.
  • Sugar-free. Great way to hold the blood levels at bay.
  • Fluffy and delicious.
  • Easy to make. Simple as a pancake mix from a grocery store.
  • Keep you satisfied for longer.
  • Perfect gluten-free, dairy-free breakfast.
  • Great with sweet and savoury toppings.
  • Family friendly. Your kids will love them.

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.
almond milk pancakes recipe ingredients

All measurements are on the recipe card below.

Instructions

  1. 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.
  2. In another mixing bowl, beat the eggs with almond milk, olive oil, vanilla extract and maple syrup (if using).
  3. 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.
  4. Heat a large non-stick frying pan over medium heat. Add a little bit of olive oil.
  5. Using a tablespoon, add the batter into the frying pan.
  6. 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.
  7. Using a spatula, flip the pancakes to the other side and cook for another minute until the pancakes are nice and golden.
  8. Repeat with the remaining batter.
almond milk pancakes process shots

How to serve

These pancakes are made without sugar and this is why I like them so much. They can be enjoyed as a sweet breakfast or a savoury lunch. They taste just as good with yoghurt and fresh fruit or berries as they do with smoked salmon and hummus. The choice is yours!

gluten-free almond pancakes staple

Why to use almond milk

  • Almond milk is a great alternative to cow 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 product for sure.
  • Sugar-free.

Substitutions

Milk. Any milk, regular milk or plant milk will work well in this recipe. You can try using coconut milk or macadamia milk instead.

Eggs. I haven’t tried it in this recipe, but nothing speaks against using flax eggs instead of chicken eggs. If you make it with flax eggs, please let me know in the comments below how did you go.

Olive oil. Olive oil can be substituted with coconut oil or melted butter if you don’t mind the pancakes being dairy-free.

Variations

  • Make the fluffy vegan pancakes with flax eggs.
  • This recipe works well with regular wheat four too. If using wheat flour, opt for whole wheat flour for more health benefits.
  • Add some pure maple syrup for a little sweetness.

Equipment

Things that are good to have:

Non-stick pan or pancake griddle

Spatula

Storage

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.

Frequently asked questions:

Will almond milk change the taste of the pancakes?

Almond milk has a very neutral taste so you won’t notice any difference in taste by switching to almond milk from dairy milk.

Are these almond milk pancakes easy to make?

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.

Can you taste the buckwheat flour?

The pancakes have a slightly nutty flavor, but the buckwheat taste is very mild and is not dominant.

Are these pancakes fluffy or thin?

These dairy-free pancakes are very fluffy and delicious.

More delicious gluten-free pancake recipes

Gluten-free apple and cinnamon pancakes

Gluten-free pancakes with oat flour

Watch how to make it

Printable Recipe

4 gluten-free almond pancakes on a plate with bananas and blueberries

Fluffy Almond Milk Pancakes (Gluten-Free)

Elena Elliott
These might be the fluffiest and most delicious pancakes you have ever made. The best part is that they are gluten-free AND dairy-free. Made with almond milk and buckwheat flour, they are not just delicious, but also nutritious!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16 pancakes

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 know you can make buckwheat flour yourself? Take 100g of raw buckwheat groats and add them to a blender. Blitz until a fine, powdery flour is achieved
Keyword dairy-free pancakes, gluten-free pancakes
Tried this recipe?Let us know how it was!

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.

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