Today I’m going to show you how to make delicious dairy free, egg free pancakes in your blender. In addition to being milk and egg free, these awesome kid friendly pancakes are also seed free, gluten free, top 9 free, top 14 free, and GERD friendly. Don’t let the free-from status fool you though. People with food allergies and dietary restrictions LOVE these easy blender pancakes.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, GERD, Vegan
Tools Needed
- Blender (this is the one I have)
- Spatula (this is great spatula specifically for blenders)
- Large Mixing Bowl (if you plan to mix by hand)
- Whisk (if you plan to mix by hand)
- Stand Mixer With Wire Attachment (I have this one)
Ingredients for Your Dairy Free, Egg Free Pancakes
Part 1 Ingredients (wet ingredients)
- 550mL Milk of Choice (20 ounces)
- 200g Organic Bananas (7 ounces/2 bananas)
- 85g Organic Fresh Spinach Leaves
- 1 TBSP Organic Vanilla Extract
Part 2 Ingredients (dry ingredients)
- 200g Sorghum Flour, superfine OR Brown Rice Flour, superfine
- 120g Organic Tiger Nut Flour (tuber, not a tree nut)
- 70g Organic Maple Sugar
- 35g Arrowroot
- 4 tsp Baking Powder
- 1 tsp Sea Salt
- 1/2 tsp Baking Soda
You May Also Want
- Dairy Free Butter/Fat/Oil of Choice for Cooking
- Chocolate Chips of Choice (I use Pascha and Enjoy Life, both top 9 free)
Delicious Egg & Dairy Free Breakfast Recipes
If you need egg + dairy-free recipes that are also gluten free and allergy friendly, I’ve got you covered.
- Dairy Free Smoothie (only a handful of simple ingredients needed)
- Baked Oat Bars (GF, Vegan, Top 9 Free, Refined Sugar Free)
- Homemade Breakfast Sausage (super easy, top 9 free, top 14 free)
- Creamy Dairy Free Breakfast Potatoes (top 9 free, top 14 free)
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Important Ingredient Notes
Milk of Choice: You can use any dairy free milk of choice, including oat milk, rice milk, soy milk, almond milk, coconut milk (boxed style not canned/full fat), etc.
Bananas: The ripeness should be about half way to banana bread. The natural sweetness works really well in this fluffy pancake recipe. If you have leftover banana, slice it and serve it on top of your pancakes.
Spinach: You can swap the fresh spinach leaves for fresh baby kale leaves. You can’t use frozen spinach in this recipe.
Flour: This pancake mix uses 425g of a custom gluten free flour blend. If you have an all purpose flour blend that you trust, you can use 425g of that instead.
Maple Sugar: This is a granulated sweetener. It can be swapped for white cane sugar, brown sugar, date sugar, coconut sugar, or any other granulated sweetener. You cannot use an alternative sweetener such as Stevia drops. Also, you cannot use a liquid sweetener such as maple syrup, date syrup, etc.
You can use less maple sugar, but know that it’s there to balance the recipe. This is a recipe for GF pancakes, and gluten free flours can have a *taste*. The sweetener is a great way to balance that out. Also know that maple is an unrefined sweetener. If you swap for a refined sweetener, you’ll increase the sweetness considerably, even though it’s the same amount by weight, so use less if needed.
Cooking Oil/Fat: My kids insist that the best way to cook pancakes is to melt vegan butter in the pan first, then add the pancake batter. If you don’t have a safe dairy free butter, you can also use coconut oil, olive oil, or tiger nut oil (tuber, not a tree nut). I don’t suggest avocado oil, as one of my kids says “I can taste tacos” anytime I use it for pancakes or baked goods.
Directions for Your Delicious Pancakes
Place your empty blender container on your kitchen scale and tare to zero. Add the Part 1 Ingredients (wet ingredients) one at a time, and tare to zero between them. Once they’re all in, blend on high until smooth then set aside. It’s important that your liquid mixture is totally smooth and you don’t have little clumps.
Now, place your empty mixing bowl on your kitchen scale. For regular pancakes, I like to use a stand mixer with the wire attachment. Tare to zero, then add each of the Part 2 Ingredients (dry ingredients), one at a time. Tare to zero between weighted ingredients. One of the best parts about using weights is that you can just scoop straight into the mixing bowl without having to think about cup sizes, leveling, etc.
Lightly mix to combine the dry mixture. Then, add all of the blender contents to the mixing bowl. Use a spatula to scrape down the sides if needed. This is a good time to heat your pan(s) for cooking. I often cook pancake batter in 2 or 3 pans to speed up the process.
Mix the wet and dry ingredients together. Scrape down the sides and bottom of your bowl and mix one last time to make sure everything is well incorporated.
Cooking Pancakes
To cook your pancakes, heat a large nonstick pan on medium heat (5, 5.5, or 6/10 for me). Allow the pan to heat completely. If it doesn’t, your first batch will turn out meh.
Once the pan is nice and hot, add your dairy free/vegan butter and allow it to melt. Use a cookie dough scoop or small measuring cup to add batter to the pan. The cooking oil/fat will add an extra pop of flavour.
Your batter will start to cook and you can see it change up the sides. Bubbles will start to form on the top of the pancake. When several bubbles have formed, it’s time to flip. Use a spatula to flip over your pancakes and cook until the bottom is golden brown. Both sides of your pancakes should be golden brown. Repeat until you run out of pancake batter.
Generally, it takes pancakes 2-3 minutes to cook on the first side, and an additional 1-2 minutes on the second side. Each pan and stove will be different, but that’s what you can usually expect. If you’ve never made free-from pancakes before, watch the video on this page.
That’s it! You’re ready to enjoy your delicious pancakes.
Serving & Pancake Tips
You can serve these pancakes with all sorts of toppings and sides. Fresh fruit and chocolate chips are two toppings my whole family enjoys. If you’re more of a traditional person, you can serve these dairy free, egg free pancakes with a little bit of pure maple syrup.
Tip: Have two or three frying pans going. You’ll get thru the pancake batter much quicker. Whilst it’s an extra dish to clean, the time saved is worth it.
Another Tip: I like to use a 1/3 cup measuring cup as a scooper when making regular sized pancakes. It’s a good consistent size. For super duper hyper mega cute baby pancakes, I use a small cookie scoop.
Storage Instructions for Leftover Pancakes
Once you’ve made your delicious pancakes, there’s a good chance you’ll have some leftovers. For best results, do not store your leftover pancakes in the fridge, but instead, freeze them.
When your pancakes have cooled, line a large baking tray with parchment paper. Place a single layer of pancakes on the tray (it’s OK if the sides are touching). Cover with a piece of parchment paper, and place down another layer of pancakes. Repeat until all of the leftover pancakes are on the tray.
Freeze the entire tray. Once the pancakes are frozen solid, transfer them to an airtight container. I like to use freezer baggies so there’s no wasted space. To thaw, leave frozen pancakes on the counter top for 60 – 90 minutes. You can also thaw them in a toaster oven or oven.
Your frozen leftovers can be a real source of fast food on busy mornings. You can also place frozen pancakes in a lunch box, and by lunch time, they’re thawed and ready to be enjoyed.
Storing Remaining Batter
One of the best tips I always share is that if you’re a free-from household, you should be batch cooking and freezing as much as possible. There are SO many benefits to this lifestyle.
However, you may be one person, don’t have the time, or don’t have the space to freeze lots and lots of pancakes. If that’s the boat you’re in, did you know you can freeze pancake batter? Most people don’t think about it, but it’s a viable way to save yourself a little bit of time in the future.
This article fully outlines how to freeze pancake batter if this is something you’d like to try. For single people, you could even freeze a cup of batter in small containers, and each container represents a quick breakfast you can make once it’s thawed.
More Awesome Dairy Free + Egg Free Pancakes
Each of these awesome egg-free pancakes recipes are dairy free, vegan, top 9 free, and more.
- Easy Dairy-Free Pancakes (top 14 free)
- Delicious Top 14 Free Lemon Pancakes (some of the fluffiest vegan pancakes you’ll ever make)
- Delicious Gluten-Free Vegan Pancakes (my family loves these pancakes so much)
- Awesome Eggless Pancakes
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Answering Your Common Questions About These Dairy Free, Egg Free Pancakes
Will adding an egg replacer make these pancakes better?
No, a commercial egg replacer won’t add much to these pancakes, especially if the replacer is a binding agent rather than a lifting/leavening agent. The banana is a great natural binder, which is why this recipe is also free from flax seeds or chia seeds, which are common ingredients in vegan pancakes.
Additionally, there are enough wrt ingredients and you don’t need more to help this recipe along.
If I add apple cider vinegar, will these pancakes have more rise?
Adding an acid such as apple cider vinegar or lemon juice will result in extra fluffy pancakes. However, because this is a blender recipe, you’re a lot less likely to see that fluff. For the absolute fluffiest vegan pancakes, you need to mix by hand.
In your case, you’ll weigh the dry ingredients into your mixing bowl, lightly whisk, then pour all of the blender contents into the mixing bowl. Rather than connect it to your stand, grab a small balloon whisk and gently mix to combine.
Once the dry ingredients are incorporated, don’t let the batter rest, and cook the batter as you normally would (resting = fluff reduction). When mixing by hand, you maintain the most lift possible, and combined with the extra acid, you’ll have mega fluff.
Can I use whole wheat flour in place of the gluten free flours?
Rather than use whole wheat flour in this simple recipe, I’d suggest using an all purpose flour instead. You’ll see better performance. Just be sure to not over-mix once you’ve added your liquid mixture as this recipe doesn’t need gluten development.
Is non-dairy milk the same thing as dairy free milk?
If you manage a milk/dairy allergy, it’s important to know that generally, no, they don’t mean the same thing. Nondairy (also written as non-dairy) used to imply that there could be a very small amount of cow’s milk dairy in a product. Dairy free on the other hand means zero dairy. Period.
Whilst the regulation has changed over the years, the US FDA generally has the viewpoint that “non dairy” could contain up to 0.5% of dairy milk derivatives such as caseinate. Dairy free always meant zero milk or milk derivatives.
Anytime you’re at a grocery store and want to purchase plant-based milk but you see the term non-dairy rather than dairy free, contact the brand for clarification. You can also start on their website, as some brands have a robust FAQ.
If you don’t like the answer, or are uncomfortable, do not purchase the milk. If you mange a lactose intolerance, there’s a good chance you’ll be able to have the product, but it’s still a good idea to get in touch with the brand before purchasing.
Could I use tapioca starch or potato starch in place of the arrowroot?
Yes, you can use tapioca starch or potato starch in place of the arrowroot in this quick breakfast recipe. However, you will have a slight texture and performance change. It’s not enough to warrant not making the swap, but I don’t want you to be shocked, especially if you’ve already made the recipe once before.
Is this a good first solid food for babies?
No, this won’t be the best recipe for first solid foods for your little ones. That’s because of the salt and maple sugar in this recipe. I suggest taking a look at 101 Before One. It’s a great program, they have an app, and they make sure that the recipes shared are baby appropriate.
I’ve actually consulted with them, and many of their recipes are very allergy friendly. Plus, if you ask me, the chart that you get is a real game changer. It’s an easy way to make sure you’re introducing a wide range of ingredients, without loads of pressure.
Would this be considered a healthy recipe?
Personally, I’d say yes, this is a healthy recipe, however, that’s an unregulated term and it can mean something different to each person. We all have unique needs, and that includes our daily values for protein, carbs, fats, and so on.
If these pancakes tick all of the boxes for you, then I could see this being a healthy recipe that meets your needs. What I like about these GF pancakes is that they’re free from unsavory ingredients that you find in many boxed mixes in grocery stores (both for regular pancakes and free-from pancakes).
Additionally, this recipe uses whole grain flours as well as an added fruit and vegetable. All of that works together for me to personally say, it’s a healthy recipe.
What’s the best dairy free milk for pancakes?
Honestly, any of them, except for full fat coconut milk from the can. When it comes to making traditional pancakes, or something a little different like this recipe, all dairy free milks perform the same.
Personally, I use a homemade, unsweetened oat milk. If you purchase milk, try to get an unsweetened one as well, and one with minimal ingredients.
Could I cook these pancakes on high heat to speed up the process?
No, please don’t. When you cook pancakes on high heat, they will quickly cook and potentially burn on the outside whilst leaving the middle undercooked. For best results, cook your pancakes on medium heat.
