Fluffy Almond Milk Pancakes (Gluten-Free)

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

5 from 1 reviews

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!


Units Scale
  • 2 large organic or free-range eggs
  • 220 ml unsweetened almond milk
  • 100g gluten-free all-purpose flour (Bob's Red Mill brand is great)
  • 100g 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


  • 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.


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

Keywords: gluten-free pancakes, dairy-free pancakes