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A stack of golden gluten-free and dairy-free pancakes topped with fresh blueberries, sliced banana, and a drizzle of maple syrup.

Fluffy Gluten-Free Dairy-Free Pancakes

ZikoWilson
These fluffy gluten-free dairy-free pancakes are the perfect way to start your morning. Made with coconut flour and almond milk, they’re light, airy, and packed with delicious flavor. Perfect for anyone looking for a healthy, allergy-friendly breakfast that doesn’t compromise on taste!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 250 kcal

Equipment

  • Mixing Bowls (for dry and wet ingredients)
  • Whisk (for combining ingredients)
  • Non-stick skillet or griddle
  • Spatula (for flipping pancakes)

Ingredients
  

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed for extra fiber, optional

Wet Ingredients

  • 3 large eggs or flax eggs for a vegan alternative
  • 1 cup almond milk or coconut milk for a nut-free option
  • 1 tablespoon maple syrup or honey for non-vegan
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil

Optional Toppings

  • Fresh berries blueberries, strawberries, or raspberries
  • Maple syrup or dairy-free yogurt
  • Chopped nuts almonds or walnuts

Instructions
 

  • Mix Dry Ingredients: In a large mixing bowl, whisk together coconut flour, baking soda, salt, and ground flaxseed until well combined.
  • Combine Wet Ingredients: In a separate bowl, whisk eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth.
  • Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Let it rest for 5 minutes to allow the coconut flour to absorb the liquid.
    A mixing bowl with gluten-free dairy-free pancake batter being whisked.
  • Preheat Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with coconut oil.
  • Cook Pancakes: Pour ¼ cup of batter onto the skillet and spread slightly. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown.
    Gluten-free dairy-free pancakes cooking on a skillet, with one being flipped.
  • Serve & Enjoy: Top with fresh berries, maple syrup, or a dollop of dairy-free yogurt.
    A beautifully set breakfast table featuring a stack of gluten-free dairy-free pancakes topped with fresh blueberries and raspberries, served with fruit smoothies and fresh fruit platters.
  • Pro Tip: If the batter is too thick, add a splash of almond milk. If too thin, add 1 more tablespoon of coconut flour.

Notes

Nutrition Information (Per Serving)

SERVING: 2 pancakes (approx. 150g) | CALORIES: 250 kcal | CARBOHYDRATES: 18g | PROTEIN: 7g | FAT: 16g | FIBER: 5g | SUGAR: 6g | IRON: 8% DV | CALCIUM: 12% DV | MAGNESIUM: 10% DV | VITAMIN B6: 5% DV | POTASSIUM: 210mg | SODIUM: 150mg | CHOLESTEROL: 0mg | OMEGA-3 FATTY ACIDS: 0.8g
Note: Nutritional values may vary based on ingredient brands and substitutions.

Recipe Notes

  • Substitutions:
    • Nut-Free Alternative: Use coconut milk instead of almond milk.
    • Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
    • Sweeter Pancakes: Add 1 mashed banana to the batter.
  • Storage & Reheating:
    • Store in an airtight container in the fridge for up to 3 days.
    • To reheat, warm in a toaster or on a skillet over low heat.
  • Serving Suggestions:
    • Serve with a smoothie, dairy-free yogurt, or a breakfast sausage for extra protein.
Keyword coconut flour pancakes, dairy-free breakfast, dairy-free pancakes, easy breakfast recipe, fluffy pancakes, gluten-free breakfast, gluten-free pancakes, healthy breakfast, paleo pancakes
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