Multiple food allergies can be hard. These allergy friendly pancakes are not.
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Allergy friendly pancake recipe
This is my go-to pancake recipe. I never make “traditional” pancakes anymore, because everyone loves these. (I don’t even tell people they aren’t made with milk and eggs!)
Often allergy friendly recipes give all sorts of fancy ingredients. This recipe is very simple. And easily adaptable for different allergies.
- 1 cup of self-raising flour
- 1 cup of milk alternative (less for thicker pancakes – see notes)
- 2 tablespoons vegetable oil
- 2 tablespoons caster sugar
- 2-3 drops vanilla essence
Place dry ingredients in a bowl. Add wet ingredients and whisk to form a batter.
Preheat a non-stick pan and melt some dairy free spread (eg Nuttalex) to coat. Add spoonfuls of the pancake batter to the pan to make pancakes of the size you like (smaller works better). When bubbles start to show through, flip and cook the other side.
Beautiful, fluffy allergy friendly pancakes in a few minutes!
This recipe makes enough batter for about 8-10 small pancakes.
I usually cook 3 small pancakes at a time and transfer to a tray to keep warm in the oven while I finish cooking enough to make a decent stack.
You could serve with lovely fresh fruit and berries. But we like to devour ours with maple syrup, or lemon and sugar, or sometimes with a good serve of crispy bacon.
Some important things to note:
- I use rice milk or oat milk instead of soy to suit our family, but you can substitute for any other non-dairy milk that you normally use.
- You could use gluten free flour if needed.
- If you prefer slightly thicker, fluffier pancakes, then I recommend either adding slightly more flour or using slightly less milk than the recipe states to get the right consistency for your batter.
- You can add things to the mix – blueberries, dairy free chocolate chips (I use Sweet William baking chocolate chips*) or anything else you like really.
- I highly recommend making at least double quantity of the batter as these don’t last very long!
This recipe was adapted from One Bowl Allergy Free Baking by Linda Bosnic, my favourite allergy friendly cookbook. You can read our review of the whole book here: Must have allergy friendly cookbook for quick and simple baking
Easiest ever allergy friendly pancakes
- large mixing bowl
- Measuring cup and spoons
- Large non-stick frying pan
- 1 cup self-raising flour (gluten free if required)
- 2 tbsp caster sugar
- 2 tbsp vegetable oil
- 3 drops vanilla essence
- 1 cup non diary milk (soy, oat, rice etc)
- 1 tbsp diary free spread for frying
- Place dry ingredients in mixing bowl and stir well. Add wet ingredients and whisk to form a batter.
- Heat a small amount of dairy free spread (we use Nuttalex) in a non-stick frying pan over medium/high heat until melted and bubbling.
- Spoon about 2 tablespoons of batter at a time into the pan to form small pancakes.
- Cook the pancakes until bubbles start to show on the surface. Gently flip the pancakes to turn and cook for around 30 seconds until the other side is golden.
- Serve pancakes with your choice of topping. Try fresh berries, maple syrup or lemon and sugar.