Dairy Free Pancake Recipe

Allison Walker, registered dietitian / Pilates instructor
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Looking for a dairy free pancake recipe?

Struggling to find your perfect “go-to” breakfast! This idea came from cooking for my son, but this recipe is enjoyed by all of us in the family. 

We all need good batch meal prep recipes, especially for our kids.  My son has yet to appreciate scrambled eggs, so the fact this recipe includes a whole egg and he will eat the whole batch in one sitting made it a winner.

The trouble came when I tried to make more than one batch at a time. I would warm the skillet, warm the fat (usually butter, although I’ve tried coconut oil), bake one side, patiently wait, flip all the mini pancakes to the other side, plate the finished product, then rush over to the sink to clean the skillet and start the whole process over again. It was still worth it to make more than one batch at a time, but it wasn’t something I looked forward to doing during nap time because of the cleanup.

It dawned on me: BAKE the pancakes! They are thick enough (thanks to the almond flour) to stay in a silver dollar shape on the pan – almost like cookies. I tested it out the other day, and voila! Perfection and no need to dirty my skillet.

These pancakes are sweet enough without any toppings, thanks to the banana component. My son likes them plain with a side of dairy-free yogurt, cashews, or a piece of fruit. This recipe is great for your gluten free, dairy free snacks! My personal auto-immune condition requires me to be both gluten free and dairy free so batch meal prepping for all of us is so much easier when I can find something my son will eat also. These can easily be frozen. This makes it nice when I need a quick snack. Thaw – Toast – EAT!

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Yield: Serves 1

Dairy Free Pancake Recipe

Picture of Dairy Free Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes


    1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
    2. Mix all ingredients together in a bowl. (If the batter seems too runny, add a Tbsp of almond flour at a time and stir to thicken.)
    3. Use a tablespoon to pour out small pancake circles on the parchment paper, leaving space in between.
    4. Bake for 13-15 min. (You can flip and bake for 1-2 more minutes if you like, but they should be set and pancake-thin after 13-15 minutes, depending on your oven.)
    5. Cool for 5 minutes and ENJOY!


Freeze extras (I put them in batches of 7-8 in some parchment paper, then cover with foil and store in Ziploc bag in the freezer). Thaw the night before and reheat in a toaster oven with a little butter (If dairy is allowed) or coconut oil.

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