Dairy and Gluten-Free 'Buttermilk Pancakes'

Dairy and Gluten-Free 'Buttermilk Pancakes'

CT Kelly 0

"A tasty gluten-free and dairy-free pancake."


30 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.


  • Note:
  • You can substitute coconut oil for the vegetable oil.
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Your rating



  1. 19 Ratings


This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up ...

A good GF recipe. The pancakes were light and fluffy, and a little crispy.

Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!

I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip, they were almost black. I added blueberries to them ...

It was a great recipe and will become a breakfast staple. I had to change it due to my child's allergies and what I had on hand. I used 1/2 cup brown rice flour and 1/2 cup sorghum flour. I use...

I love the ratings and have been looking for a good pancake recipe. I cannot have soy or dairy. What could I use instead of the soy yogurt?

Excellent recipe! Just made those, so delicious and easy to make. I used brown rice flour instead of white, vanilla coconut yoghurt instead of soya, coconut oil instead of vegetable, and added a...

I used the new RobinHood Nutri Gluten free blend and regular yogurt and milk. Turned out excellent. Light and fluffy, every body loved them.

This recipe is an excellent and versatile alternative to traditional buttermilk pancakes. We used coconut milk and coconut milk yogurt, and also added gf vegan chocolate chips when the pancakes ...