Easiest Ever Allergy Friendly Pancakes (Dairy and Egg Free)

Managing multiple food allergies can be hard. Making a batch of these allergy friendly pancakes is not. They are quick and easy to make with simple ingredients, and no milk or eggs. And they’re suitable for vegans too. The best part is that they taste so good that no-one will know that these egg and dairy free pancakes are allergy friendly.

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Allergy friendly pancake recipes

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 or vegan pancake recipes use all sorts of fancy ingredients. This recipe is very simple, with just a handful of ingredients that you will likely have handy. And it’s easily adaptable for different allergies too. Just swap the wheat flour for gluten free or change the type of non-dairy milk or oil to suit your allergies.

Ingredients

To make these allergy friendly pancakes you’ll need:

• 1 cup of self-raising flour (gluten free if required)
• Just under 1 cup of oat milk or other non-dairy milk (use slightly less – 225ml/7.5 oz – for thicker pancakes – see notes)
• 2 tablespoons vegetable oil
• 2 tablespoons caster sugar
• 2-3 drops vanilla essence

Method

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 Nuttelex) 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 oat milk instead of soy to suit our family, but you can substitute for any other non-dairy milk that you normally use.
• You can use gluten free flour if needed, but keep in mind that the pancakes may not rise quite as much.
• 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 Enjoy Life semi sweet mini 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!

More allergy-friendly recipes

For a delicious pancake alternative, try our mixed berry pancake tray bake.

You can find more allergy-friendly recipes on our recipe page – all of them are milk and egg free.

And don’t forget to subscribe for more practical tips and recipes.

Acknowledgement:
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. You can buy this great book from Amazon.

Easiest ever allergy friendly pancakes

Quick and easy pancakes made without dairy or egg and adaptable for various allergies

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 516 kcal

Equipment

• large mixing bowl
• Measuring cup and spoons
• Whisk
• Spoon
• Large non-stick frying pan
• Turner

Ingredients

  

• 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

Instructions

 

• 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.

Notes

Use gluten free flour if required.

Use any non-dairy milk to suit your allergies.  We prefer oat milk for both taste and texture.

For a thicker batter (and thicker pancakes), add slightly less milk or slightly more flour.

Try adding additional ingredients like blueberries to the batter prior to cooking for a delicious variation.

Keyword allergy-friendly, dairy free, egg free