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Dairy-free pancakes

Dairy-free pancakes can be just as fluffy and easy-to-make as a traditional recipe. Try our version which uses rice or almond milk instead of buttermilk.

Makes 16

Prep Time 5 min

Cooking Time 15 min


  • 80g self-raising flour
  • 40g wholemeal self-raising flour
  • ½tsp bicarbonate of soda
  • 175ml rice or almond milk
  • 1 egg, lightly beaten
  • Cooking oil spray


  1. Sift the flours and bicarbonate of soda into a medium mixing bowl. Add the rice or almond milk and egg and stir until a batter forms.
  2. Spray a medium heavy-based, non-stick frying pan with oil and set over a medium heat. Drop heaped tablespoonfuls of the batter into the pan, 2–3cm apart. Cook for 1–2 min until small bubbles appear on the surface. Flip and cook for a further 1 min or until lightly golden.
  3. Repeat with the remaining batter, stacking the cooked pancakes on to a plate and spraying the pan with more oil between batches, if needed. Serve immediately or cool and store in the fridge for up to 3 days.

TIP To freeze, cool the pancakes, then transfer to a freezer bag, seal and freeze for up to 1 month. Thaw, then heat to serve.

Basic pancake recipe
Gluten-free pancake recipe

Nutrition per serving

Read more on how we calculate nutrition.
42 1.2g 0.9g 0.2g 0.5g 1g 0.2g 43mg 7.8g 0.2g

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