Fluffy dairy-free pancakes

Eat timeOften on long bus journeys when we are bored, my husband and I plan our perfect day of food. We do always end up starving and as we are often in a country where we can’t find any of the things we’ve just been dreaming about. But it still occupies us with delicious thoughts, which is great. We spend ages describing our ‘perfect’ meals, and depending on our mood and the day our plans always change − except that no matter what, the ‘perfect’ food day would start with pancakes.

I love every type of pancake and the international cuisines different ways of making them. Before I got IBS most weekends would be spent going somewhere for pancakes. One of my favourite places was The Wolsey restaurant in London with its fabulous décor and atmosphere.

The best pancake experience I have ever had was in the USA in a New Hampshire a café called Polly’s Pancake Parlor. Polly’s is famous and rightly so, as it is the coolest place. It felt like a log cabin, cosy and warm, and buzzing non-stop with people. They make their own maple syrup, which is divine, and all the pancakes are their own recipes, and sell their syrup and pancake mixture. When I went to Polly’s it was back when I could eat everything, (they do make gluten-free pancakes though) and I did eat everything, between the two of us we tried practically every pancake. It was amazing, and each pancake arrived hot and ready to eat. This place was just awesome.

Now eating breakfast out makes me a little bit sad because I just want pancakes. All I ever seem to be able to order out is some fruit pot, and I don’t want that, I want pancakes. So pancakes are what I make at home a lot. They are fluffy and light and so scrummy. I have only recently been able to tolerate eggs again so I have loved having eggs to add to my pancakes, even though my vegan pancakes are equally delicious.

Pancake breakfast

Fluffy dairy-free pancakes

Prep Time: 5 minutes

Total Time: 8 minutes

Yield: 6 pancakes

Serving Size: 2-3

Fluffy dairy-free pancakes


  • ¼ cup brown rice flour
  • ¼ cup oat flour
  • 2 tsp coconut flour
  • 1 ¼ tsp baking powder
  • ⅓ cup non-dairy milk
  • 1 egg
  • ¼ tsp vanilla
  • ¼ tsp coconut oil for the pan
  • * I use a dry cup measurer for all my measuring (liquid and dry)


  1. Sift the dry ingredients into a bowl. In a separate bowl beat the wet ingredients together.
  2. Now fold the wet and the dry, do not over fold, just a gentle fold until the mixture is combined.
  3. Put a smidge of coconut oil into a heavy-based frying pan (I use a large pan so I can cook 3 pancakes at a time) and turn on to medium heat.
  4. Once the oil is hot add just under ¼ cup of batter to the pan forming your pancake (around 4 inches in diameter). Add as many pancakes to the pan as you can.
  5. Flip the pancake when the bubbles that form burst, around 1-2 minutes.
  6. Then 1-2 minutes on the other side, remove from the heat and put in tin foil or your oven to keep warm until you have finished making the rest of the pancakes.

Serving Ideas

*Seriously good with my lemon sauce. *Amazing with a cup of frozen mixed berries heated to make a warm berry compote. *Love them with the above two suggestions together with coconut yoghurt. *So good with chocolate chips. Put one pancake on your plate then a tsp of chocolate chips, then the next pancake straight on top and another tsp of chips, then the last pancake. The warmth of the pancakes will melt the chocolate. Yum.

Stack or lay them up

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