Dairy and gluten free 'buttermilk' pancakes

    30 min

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

    21 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    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 the recipe! Thanks for the great pancakes!!!  -  02 Jun 2009  (Review from Allrecipes US | Canada)


    A good GF recipe. The pancakes were light and fluffy, and a little crispy.  -  25 Apr 2010  (Review from Allrecipes US | Canada)


    Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!  -  18 Jan 2011  (Review from Allrecipes US | Canada)