Allergy-Friendly Pancakes: Gluten, Dairy, and Egg Free Pancakes

Your kids love pancakes, but with so many different food allergies, it’s hard to find one that pleases everyone. Well, look no further. Our kitchen-tested and kid-approved recipe is one your family will love.

these allergy friendly pancakes are egg-free, dairy-free, gluten-free but they are also perfectly fluffy and delicious!

Here at MOMables, we’re always crafting new recipes to help you feed your children real-ingredient, delicious food. We especially enjoy making your mealtimes a little easier if you have a child with a particular diet need like gluten-free, egg-free, or dairy-free. We don’t want you children to feel deprived just because they have to avoid certain foods; we want them to love their food!

For allergy friendly meal ideas, check out our meal plans

But pancakes are tough. Sure, there’s some gluten-free pancakes or dairy-free pancakes. Finding an allergy-friendly recipe that catered to everyone’s dietary needs seemed impossible.

Until these pancakes. They’re the perfect gluten free, dairy free, and egg free pancakes the whole family will devour! Check out this quick video to see how simple they are to make.

These pancakes are a family-favorite breakfast rotation. They’re fluffy, soft, and utterly irresistible, especially topped with a bit (or a lot!) of maple syrup.

Pancakes go beyond breakfast, though. They’re great in packed lunches as an alternative to ordinary sandwiches. Switch up your routine by making a sweeter pancake sandwich; just smear some nut butter inside, top with fruit, and voila! Don’t forget about the occasional breakfast-for-dinner treat. These pancakes are the perfect easy recipe for your family “brinner” night!

Whip up a batch of these allergy-friendly pancakes for an easy meal that caters to every dietary need and will have your whole family ready for seconds!


4.2 from 26 reviews
Gluten-Free Vegan Pancakes
Serves: Yields 10-12 4" Pancakes
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon ground flaxseed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar or honey)
  • 1 teaspoon vanilla
  • ¼ cup unsweetened applesauce
  • 1 cup milk (or nondairy substitute)
  1. Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
  2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
  4. On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
  5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.
Not all gluten free all purpose flours are the same. For this recipe, we've tried King Arthur flour with the most success. You'll find a lot of suggestions in the comments below this post with mixes and brands our members have successfully used.



  1. Michelle says

    Thank you for sharing this recipe. I did some ingredient replacing due to a few other allergies and the batter was very thin. The pancakes came out delicious, but I’d love to get them a little fluffier. Any input would be appreciated.

    *flour mix: 1 part quinoa flour, 1 part brown rice flour, 1 part potato starch
    ~I added an extra 2 Tbspn of each to thicken the batter a bit
    *1 cup water and a touch of honey instead of the milk
    *brown sugar instead of maple syrup (only because I was out!)

    • says

      Michelle, I have not tried the recipe with your combination but due to the fact that quinoa flour and brown rice flour are pretty heavy flours, you will need more baking powder. This mix will also not work exactly like an all-purpose gf flour, so you might have to add a bit more/less liquid to adjust.

  2. Debbie says


    I am wheat, grain, corn, dairy and egg intolerant. Can I use almond flour instead of GF
    flour? Do you know what the measurements would be if it is possible?

    Thank you,

  3. Erin says

    I am on a mission to find a recipe for gluten-free/ vegan pancakes that actually works. These came out beautifully!!! The only substitution I used was mashed banana for the applesauce. I also added blueberries. SOO happy that when my family requests pancakes on the weekends, I don’t have to serve a crumble pile, or make them with eggs and not get any.

    ps- I think another thing I owe to my success this round was making sure my pan was hot before putting the batter in! I read that’s important, and it helped!

  4. Carrie says

    I am new to GF. I tried to make this recipe with Robin Hood GF flour. They were gummy and gritty and brown. No fluff whatsoever. Im going to try another flour next time!

  5. Maria says

    I use the king Arthur blend and they come out perfect every time. Thank you for sharing these delicious pancakes! My son loves them!

  6. Linda says

    I made these with organic gf all purpose flour. I loved it and my daughter loved it. Thank you. Can I use also brown rice flour and if so would it be the same measurement?

    • says

      Linda, 100% brown rice flour might yield chewy pancakes. AP GF flour has about 1/3 of it as a starch (typically corn/potato/tapioca) that is what yields the fluff.

  7. says

    Made these today with my own GF blend and it worked great:

    4 cups brown rice flour
    1 1/3 cups potato or arrowroot starch
    2/3 cups tapioca flour
    2 tbsp xantham or guar gum

    Oh and like I mentioned in another reply, we use pear sauce instead of apples. It was yummy!!

  8. Melissa says

    I’m new to the whole gluten free world and to complicate matters, we cannot have rice, potato starch, oats, or coconut, which rules out all of the packaged mixes. So, I attempted to make my own flour blend of tapioca starch, sorghum, and almond meal, which was not successful as my pancakes were dense and too moist in the middle. However, my 6-year old twin boys both told me how good the pancakes tasted (bless their little hearts), so I know the recipe yields very tasty pancakes, but my flour blend is causing the problems. Does anyone have any suggestions (or can point me to a helpful website) for a flour blend that can accommodate our dietary needs? Any assistance will be greatly appreciated!!

  9. Terri says

    Well, maybe it’s the gluten free mix I used (Better Batter), but mine were chewy and runny. They stuck to the pan (I used coconut oil) and ripped apart when trying to flip them. I ended up having to cook them in the oven just to eat them since they were not done in the middle. I followed the directions exactly, even checked the ingredients to make sure I put the right things in. I might try these again with another gluten-free flour, I just had a bad experience with my gluten-free flour :-(

  10. Jamie says

    Thank you for this recipe! I subbed the flax for 1 egg and then my computer died so I couldn’t see the rest of the recipe (and in a crunch before school) guessed that it was 1/2 cup of applesauce and it still turned out great! We used raw milk with ours and half raw honey, half maple syrup. Just down to what’s left in the house before a trip to the grocery. I topped these with another thin spread of raw honey and all 4 of my kids loved them!! (ages 6, 5, 3, and 15 months). I used Gluten Free Cafe’s all purpose mix.

  11. says

    My daughter is very picky, today I made this recipe and she ask for more! Oh, I’m a happy gluten free to be mom. Thank you Laura & team.

  12. Erika D. says

    I’m eating these as I type this, so good!! I used 1/2 cup millet and 1/2 cup sorghum flour and used agave instead of maple syrup. They were perfect, no gooeyness in the middle and some of them I even added chopped macadamia nuts before flipping. I used coconut oil in the pan and it gave them a hint of coconut!

  13. Megan says

    I used Pillsbury gluten free flour blend and these, so far, are the best gluten free and vegan pancakes I have ever made! I followed the recipe exactly, other than not putting much cinnamon at all in them. I used Silk Unsweetened Almond Milk as the liquid and did end up using a tad more than the recipe called for as the batter was extra thick. I think this will be my go-to pancake recipe from now on! Thanks for sharing! (Tried giving it 5 stars but it would only let me select 4…)

  14. KateC says

    We have been making these for a while and enjoy them. However, they have been gooey in the middle. Tonight I read through the comments before making them and have switched out Namaste GF blend for King Arthur and what a huge difference. So glad I took the time to read through (and admit that I should have just taken your advice in the first place). Thanks for a yummy recipe.

  15. Heather Hartin says

    Hi, I just tried making these. My frypan was well oiled but they really stuck to the pan & got a bit squished trying to turn them over. Gluggy in the middle but very tasty

  16. Liz says

    I was looking for a recipe using King Arthur gluten free multipurpose flour and found this one. I am not Vegan, so I did use organic butter to cook them. The only things I changed were, I left out the flaxseed (had mine too long) replaced that with 1 tbsp of ground walnuts, used 1 tsp cinnamon, 2 tbsp of honey and sprinkled frozen wild blueberries on top of the pancakes and then flipped them when they started to bubble. I had my stainless steel pan set at medium heat. They turned out great! They were a little chewy, but good that way. Everyone needs to understand that the consistency will be different than the standard pancakes. Thank you!

  17. Tara says

    Best gluten-free, vegan pancake recipe I have seen thus far! Super easy and quite tasty. I like the idea of adding a little liquid sweetener to the mix, I used black strap molasses and it was quite tasty! Thanks for sharing your recipe!

  18. Trish says

    First time gfcf here and a bit intimidated with all the recipes. Made these this morning and they were so easy and delicious!!! Thank you so much for posting the recipe!!!

  19. Lisa says

    I have tried many GF, egg free pancake recipes that promised fluffy, yummy pancakes. This is the FIRST one that delivered on the promise! I am so excited!

  20. Sally says

    Best pancakes I have had since giving up eggs! Light, fluffy…and I had no problem at all with sticking. I tried the pumpkin pie version another commenter posted- delish. Thanks so much for sharing, you have made my holiday breakfasts something to look forward to again :)

      • Kathy says

        First time I’ve made a gluten, egg and dairy free pancake (used coconut milk) and they are pretty good except they aren’t exactly fluffy in the middle…kind of gummy. Used Bob Mills GF with Xantham gum. Wondering if that is what they are supposed to be like or was it because I used coconut milk? Will try these on my 5 year old (added mini choc chips) and as long as he approves, I’m good. He can’t have eggs, milk or wheat but wants pancakes everyday. So any tips would be helpful. Thanks!

  21. Kim says

    Mine were gummy inside, like not cooked in middle but brown on outside. Seems that much cinnamon turned them brown. I used namaste’s perfect gluten free flour. Also, I had a thick batter and had to add more almond milk.

    • Carrie says

      I have the same problem with Namaste gf flour. It’s from the arrowroot. Arrowroot is very nutritious but it tends to made things gummy when I bake with it. SunFlour Mills has a great gf flour mix that is not organic but it’s non-gmo and it works great with the gf,df, ef recipes I’ve tried!

  22. Chelsea says

    This was great!! I halved the recipe and put it in my waffle iron. It turned out beautifully. Great to have waffles again!

  23. says

    We’ve had these twice in the past week and the boyfriend (who is not gluten free) raves and says they are the best pancakes he’s ever had. I can’t wait to make a large batch on my next day off so I can pack some for work.

  24. Sabine says

    Lovely gluten free pancakes!
    Mine got stuck in my stainless pan at first, so I added extra milk and an egg and they were perfect!
    Thanks a lot!

  25. Linz says

    We left out flaxseed and used Betty Crockers gluten free flour blend- they were a little chewy but the flavor was great! Thanks so much for posting. :-)

  26. Amy says

    Made these tonight for a naughty dinner.

    I had the flaxseed, but as my daughter does have anaphylaxis, eoe and cd I didn’t want to try something new at night, so I used 1 tbs of quinoa flakes.
    Then I opted for the maple syrup and rice milk.

    I didn’t see the note about the extra 2 tbs flour at first and it was a bit difficult for the first couple, then I added 2 more tbs flour and all was good.

    Yum! and best eaten when almost completely cooled.

    • says

      I don’t know what all the fuss is all about. It clearly states dairy or non dairy milk. I make these with almond milk all the time since my son can’t have dairy.

      • Ms Legend says

        Thanks MOMables for taking the time to share your recipes with my family. Some folks will always find a reason to complain but be not dismayed cos your recipes are yummy & are my go-to recipes in our journey to healthy eating. Thanks again

  27. says

    These were a big hit at my place tonight!! I had to use a fruit applesauce because that’s all I had, but they were delicious! Thanks for sharing the recipe :D

  28. Tiffany says

    We have multiple severe and complicated food allergies. We are unable to use binders, baking powders or multiple flours. I used 100% brown rice flour and instead of baking powder(due to allergy) 1 tsp baking soda mixed with 1tsp apple cider vinegar. I also forgot to add the apple sauce and these still came out perfect. I can’t wait to try them without the cinnamon too. Yum! Thank you!

  29. Jude says

    For anyone in the UK trying this I used Doves S/R, replaced baking powder with 1/8th t/sp of bicarb of soda & added an egg. I had also run out of maple syrup so used date syrup instead. Served to my 8yr with a little bit of Nutella spread on the top & fresh strawberries. Probably lost a mark because I added the strawberries ;-)

  30. Karin says

    These were awesome! I followed the recipe and made half with blueberries and have with Enjoy Life chocolate chips. My 2 boys and husband all loved them! Will be making more this weekend!

  31. Chris says

    These pancakes were delicious, but my batter was too thick. Is it best to just keep adding milk or applesauce until the batter reaches the desired consistency?

    • says

      the thickness will vary depending on the all purpose flour you use. I wouldn’t go overboard on the liquid. perhaps an extra tablespoon next time. Glad you loved them!

  32. Kirsten says

    Followed the recipe and my both my kids and my niece LOVED them! My son is super picky, so we didn’t even tell him they were healthy til he was done!!!

    THANKS!!!! :-)

  33. Sarah says

    These are so goood! They’re kinda stretchy. When I first put them on the pan, I was skeptical, but they turned out great!
    I put a little bit of almond flour in mine to give some more protein, then added some raisins to give it the “raisin/cinnamon bread” feel to it :)
    Delicious! Thank you!

  34. msquel says

    Thank you for the recipe! I’m definitely bookmarking it. Do most people have ground flax in their GF kitchens? Because I got diagnosed just 7 months ago. No matter, I didn’t need it and the results were DELISH. I used whatever GF flour I had which was the Bob’s Red mill (w/o the Xanthan gum he recommends on the label for “All Purpose” substitutions.

    In fact, I had a chuckle making your recipe because it wasn’t until afterwards that I thought “Hey, this has no eggs in it!” Kinda made me laugh. And the light flavor of cinnamon apple was great. Also with the baking soda, they were very very FLUFFY which is a nice surprise. Which I don’t get a lot with my GF cooking. No one complained either (damn right, if I have to cook GF for myself this house will eat what I make!) Some of the other things I’ve made are too gummy and so rubbery it’s like a ton of resistance when you chomp down.

  35. Trish says

    I just made these for breakfast with Bob’s Red Mill GF All Purpose Baking Flour. They turned out really well. I did use a non-stick pan and canola oil, and a very thin spatula, and did not have problems with sticking. Thanks!!

  36. Yasmina says

    So happy right now after no eating hotcakes for so long!!! They were great, the only difference i did was not putting applesauce and putting an egg instead. So not vegan but it held together well and didn’t stick either. I also added some chocolate chips to be extra naughty!! I make my own GF flour mix, 25% Oat bran flour 25% Brown rice flour and 50% tapioca starch.

  37. Eve says

    When I first bit into it, I thought it was the best pancake I’ve ever had.
    Small changes I made:
    I added about a 1 tsp of apple cider vinegar to 1-2 portions of the mix because I like buttermilk type pancakes, it turned out fine.
    Thanks to someone’s tip, I subbed 3 tsp oil for the applesauce, as I didn’t have applesauce on hand.
    Also heated up a little oil and salt before putting the batter in the pan.

    I’m not used to making pancakes since I’ve been wheat-free, and I’m glad I tried this easy recipe!

  38. Amy says

    Loved these! I woke up one morning and my son wanted pancakes, so I was looking for a recipe that I could use what we had on hand… I mixed my own flour (1/3 brown rice, soy and potato flour) and used a can of coconut milk because I forgot to go shopping. I was out of apple sauce so I threw in about a tablespoon of coconut oil… but they came out great! I’ll be making them again even when I do have other ingredients!

  39. Mahaila Sutton says

    Worst pancakes I have ever made. They stuck to the pan way too much and it was practically imposible to get to that “happy medium” for the batter. I would not recomende these to anyone.

  40. Wendy says

    I used 1/2 rice flour and1/2 coconut flour, besides that didn’t change a thing. Was very thick. I had to pat it into patties using my hands. Didn’t stay together when flipping. Then I tried adding an egg and a bit more milk(dairy free). Little better. Tasted good but didn’t look like the photo at all.
    This was my first time using coconut flour….could that be the problem?

    • says

      1/2 rice flour + 1/2 coconut flour is not a substitute for an all purpose baking flour mix for this recipe. Coconut flour absorbs 3-4 times more liquid than standard gluten free flours and should not be substituted in recipes. Coconut flour has very specific measurements for recipes… I’m sorry they didn’t turn out well! All purpose flours are typically made of 2 parts grain 1 part starch. You’ll love them next time!

  41. Pauline says

    I added eggs back into mine…therefore I added 1/2 c more flour, 1 tsp more baking powder, 1 tbsp syrup, more apple sauce and 1 tsp of vanilla. Turned out great!! THANK YOU!!

  42. brooke says

    mine also stuck to the pan really bad, and I even tried coconut oil & a low temp.. how do yours not stick???

    • says

      I typically use a griddle since I’m making pancakes for so many. It’s non stick. I set it to 300. But on the stove, it’s over medium-low heat on my non stick pan. They come off fine… I’m so sorry!

  43. Adry says

    This pancakes tasted so goood!!!!! I’m new to the GF world and since I don’t know much, I had a hard time flipping the pancakes, they sticked completely to the pan, I did make sure the pan were hot enough, enough oil.. but every time.. I had the same problem.. what did I do wrong? I used regular pan spray and coconut oil, none work for me :( . for flour I used GF Bobs Red mill all purpose flour..

  44. says

    We used the “Gluten Free Pantry All Purpose Flour” and they turned out delicious!! The kids loved them. We found the recipe because I had run out of eggs and needed an eggless recipe this morning. Thanks for posting it!!

  45. Holly E says

    I LOVE these pancakes! Super easy to make and healthy too! My family gobbles them up and they couldn’t even tell they were gluten free when they first had them :) I have been making these at least once a week, and sometimes just for myself because I get those gluten deprived cravings for a doughy, hardy breakfast and these are just as satisfying as a normal wheat pancake

  46. macalla says

    I know that a lot of GF recipes calls for xanthan gum…sows king arthra gf flour already have xanthan it? I use bob red mill gf all purpose flour and it doesn’t have xanthan gum.

          • Maria says

            My blend is 70/30. I mix 70% whole grain (millet, sorghum, brown rice etc) whatever I have on hand and 30% starch (potato, tapioca, glutinous rice). I just made these and the husband loved the flavor but they were pretty gummy inside. I didn’t add any xanthan. I will next time and hope that helps. Thanks for all your recipes and tips.

          • says

            Maria, if they were gummy inside reduce the liquid a bit next time. Not all mixes are the same. Xatham will help bind the ingredients as well.

  47. Kelly says

    Ok. I followed this recipe exactly and I am new to this all gluten free dairy free concept…but my pancakes are extremely gummy on the inside as if they aren’t done…I can barely cut them with a knife. I used Baking Co. Gluten free all purpose flour. Where am I going wrong here??

    • Jacque D says

      I had same issue. I cooked at lower temp for a little longer. Plus I think it’s pretty thick so I added a couple tablespoons of applesauce and extra milk. This is the best gluten free pancake recipe I’ve found by far. Beats the box pancake mixes that are gluten free as I don’t feel they are worth buying! I’m changing cinnamon to pumpkin pie spice because I love pumpkin pancakes! I bet these work great in the waffle maker, might help with cooking issues.

  48. Lyndsay says

    I made these into pumpkin pie and nog pancakes for the holidays. I subbed pumpkin pie spice for the cinnamon, pumpkin for the apple sauce and coconut nog for the milk. They are delicious!! Thanks for the recipe!

  49. Kayla says

    So yummy, just made them! I used a banana as my binder since I was out of flax so they were a little sticky but still so good and my 3 yr old loved them. Thanks for the recipe!

  50. Jen K says

    Theses do not come out looking like the picture. They are more on the brown side than yellow. They will only be yellow if using a non GF flour.

  51. Julie says

    These were great! My kids loved them. Can I store these room temp for a couple days? If I put them in the freezer how do you warm them up especially for kids lunch? I baked them in mini muffin tins.


    • says

      I store them in the fridge once cooled (although I am sure overnight in the counter will be fine). To freeze, line a baking sheet with wax/parchment paper, lay them flat, freeze for about an hour and then transfer to a zip bag. To use for lunch, thaw overnight in the fridge and toast in the morning.

  52. Christine says

    Can I substitute the flax for something? My son is allergic to flax seeds ( if used for egg, he is also allergic to eggs..). Hoping to try your recipe :-) looks amazing

  53. Christi King says

    Thank you for all of the wonderful df/gf ideas for my sons!! What a blessing! Do you have a favorite gf flour blend that you make up or purchase for your pancakes, muffins, etc.?

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