Dairy and gluten free 'buttermilk' pancakes

    Dairy and gluten free 'buttermilk' pancakes


    19 people made this

    About this recipe: A tasty gluten free and dairy free pancake. The dairy free 'buttermilk' is made with a combination of soya yoghurt and rice milk.

    Serves: 4 

    • 160g sweet rice flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon (optional)
    • 1/2 teaspoon salt
    • 2 eggs, beaten
    • 300ml soya yoghurt
    • 60ml rice milk
    • 2 tablespoons vegetable oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Sift the rice flour, baking powder, bicarb, cinnamon and salt in a bowl. In another bowl, whisk together the beaten eggs, soya yoghurt, rice milk and oil, and pour into the flour mixture. Stir briefly just to combine.
    2. Heat a lightly oiled griddle pan or frying pan over medium-high heat. Scoop about 4 tbsp 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.

    Cook's note

    You can substitute coconut oil for the vegetable oil.

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