Gluten Free Dairy Free Egg Free Pancakes

So when I saw my husband flipping these picture-perfect gluten free egg free dairy free pancakes one Saturday morning, I nearly broke into tears.


So when I saw my husband flipping these picture-perfect gluten free egg free dairy free pancakes one Saturday morning, I nearly broke into tears.

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob’s Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs.

So when I saw my husband flipping these picture-perfect gluten free egg free dairy free pancakes one Saturday morning, I nearly broke into tears.

Saturday Pancakes | Gluten Free Dairy Free Egg Free

Serves: Serves 4-5
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY (use pure maple syrup for vegan)
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA


Preheat oiled griddle to 350-375?F.
In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
Whisk in honey, shortening, and vanilla extract.
Add flour and salt and whisk until smooth.
Add baking powder and baking soda. Whisk just until incorporated.
Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.
Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.


If cross-contact with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics or here. It may be used 1:1. One of you asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it is because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids).

A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes by Alexa Croft Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan

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Katy T March 26, 2010 - 12:07 am

These look fantastic! Good for you guys!

Lexie March 26, 2010 - 9:18 pm

Katie: Thanks for posting the FIRST comment! I look forward to more.


Michelle March 27, 2010 - 2:36 am

Lex, you’re awesome!! What a great site . . . easy and enjoyable to read. These recipes look fabulous and I will definitely be trying some of them. I’ve got a story to tell re:this diet and I keep meaning to email . . . but I think I will just telephone sometime soon! Hope you’re all doing great and surviving the last of ‘cabin fever’ season . . . spring is here!! Lotsa love, Michelle (& the rest of the Gales too!)

Kelly April 5, 2010 - 7:27 pm

I love Costco! We just went this morning =) It’s so wonderful that your husband can still make you guys weekend breakfast—he must feel so good about that =)

Kirsten May 9, 2010 - 11:02 am

Hey Lexie,
Really glad to have found this site and this recipe! I’ve managed to come up with a great crepe recipe ( but I just can’t seem to come up with a good pancake one. Every time I try, they are FLAT and my husband keeps encouraging me to find a "fluffy" recipe.

I don’t have any AP mix (except the bulk barn one which I DON’T like). Any recommendations on replacing that with other flours?

Kirsten, thanks for dropping in 🙂 And thanks for leaving a comment! Hmmmm, about an all-purpose flour mix. I have not come up with one of my own yet — maybe one day. I have tried and I have umpteen open bags of a variety of flours. Maybe it’s lack of time, laziness, whatever, but I tend to grab Bob’s Red Mill All-Purpose Gluten-Free flour the most (what I use in my pancake recipe). Maybe you’ve already tried it? It really is quite affordable and available (our Kroger carries it as does Costco in 5 lb bags!!). What impressed me so much about these pancakes is that even without eggs they were remarkably light—but of course don’t expect them to stand 1/2" tall like egg & wheat flour ones do :). So many past GFCFEF attempts left me with flat, gooey pancakes. But not these. So I’d give Bob’s Red Mill brand a try. I’d love to hear how they turn out for you!


Maggie May 19, 2010 - 10:12 pm

Lexie I made these tonight for my kiddies. They gobbled them up! Their first words were, "Mmmm". It was cute. They are delish! Kudos to your hubs. I love that your recipes are already adapted for me and my family. Saves me the trouble 🙂 I’m going to adopt you for this month’s Apopt A Gluten-Free Blogger event! I’ve already tried two of your recipes so why not! Thanks Lexie.

Hello Maggie. There’s nothing like a "mmmmmm" from the kids. I shared your comment with my hubby, it made him smile. I am up for adoption 🙂 Am tickled!

– Lexie

Maggie May 22, 2010 - 3:13 pm

Yay Lexie! Thanks for passing on my comments to your hubs. I’ll let you know when my post is up. I’m hoping to try one more recipe – maybe the cheesecakes or the marinade you just posted. I think it would be great with tempeh too. So many great recipes 🙂

The cheesecake is verrrry good :). The recipe came from my sister’s friend, Sinclair. Sinclair is a talented raw foods chef living on the Island of Maui. I would love to have her come stay for a week and do some raw cooking for us!


Shelley May 22, 2010 - 9:47 pm

HI. I am not in the States and can’t get that flour, so can you please let me know what it contains so I can make it up myself?

Hi Shelley, great question. Funny, my mother and I were discussing this very topic yesterday. She is in Hawaii and Bob’s is very expensive there. Oh how frustrating it is when you are set to make something and then cannot find the ingredients or they are not affordable. Bob’s Red Mill All Purpose GF Flour is a combination of (in this order): Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour. In her book Bake Deliciously!, Jean Duane discusses the three categories of flours — grain, protein and starch. She goes on to say "Through trial and error, I have concluded that the best ratio for most things (to start with) is 50% grain flour, 25% protein flour and 25% starch." So if I were giving it a go I might do a trial with:

20% Garbanzo (protein)
5% Fava Bean (protein)
15% Potato Starch
10% Tapioca Flour
50% Sorghum

The only thing about this mixture is that usually ingredients are listed in order of quantity used and sorghum is next to last on Bob’s list, so hmmmmm. Anyhow, let me know if you give it a try. Would love to know!


Gaabriel June 6, 2010 - 9:49 pm


I have discovered that Bob’s Red Mill GF products often are made on the same equipment as corn. I am sensitive enough in my corn intolerance that they set me off. I find that a blend of white and brown rice flour with tapioca starch and arrowroot powder works well.
What kind of Baking soda do you use?



Gaabriel, Thank you for sharing that! I will have to look into it and note that fact. And thanks for sharing your flour blend. My mother (aka test kitchen) and I were talking about Bob’s AP Flour today and how to come up with our own blend that is similar. For her, Bob’s is just not economical. She is in Hawaii and shipping adds significantly to the cost. So I would like to have and post a make-your-own alternative to Bob’s AP Flour. The reason I use and recommend Bob’s AP Flour is that it is an economical GF flour and a time saver for busy mom’s and dad’s (at least for those in the U.S. and living near a Costco!). But I really DO need to post an alternative … I will get on that : ) And preferably one that is not cross-contaminated with corn. Where do you buy your gluten-free flours?

– Lexie

Gaabriel June 7, 2010 - 8:18 am


I buy my rice flour at a little Asian foods store. I get my tapioca starch there also. My friend gave me a huge bag of arrowroot powder a few months ago and I haven’t run out yet.
Being GF, CF, Yeast Free, raw (mostly), fake-sugar-free, dairy free, soy free and allergic to seafood makes things complicated.

Teresa June 9, 2010 - 11:06 pm

I made these for my kids this morning. Wonderful! I’ve been searching for a GF, dairy, egg free pancake for a long time and this one worked great. They were flavorful and fluffy and had the texture of real pancakes.
I used a mix of what I had on hand for the flour
1/4 cup teff flour
1/4 cup soy flour
1/4 cup sorghum flour
3/4 cup potato starch
I cooked them on the stove in a cast iron pan heated while I made the mix on med/low.

Thanks for the recipe!

Teresa, So glad they turned out for you! I am working on a make-your-own Bob’s Red Mill AP Baking Flour mix recipe. Getting pretty close. Will share it when I think it’s perfected 🙂 My mom is a big fan of Teff. I am still getting into it. What’s your favorite recipe calling for Teff flour?

– Lexie

amy bonzon September 4, 2010 - 4:10 pm

When you say flax meal….do you mean flax meal that is still in the grain/seed form? Or do you mean ground flax meal…my store has both and wasn't sure which one.



Hi Amy, ground flax seed. You can easily grind your own seed in a coffee grinder, too. : )

Kirsten October 3, 2010 - 12:17 pm

Hey Lexie,
I need help. I have tried no less than a dozen different pancake recipes- including yours this morning. Every time I make them, they are flat hockey pucks. I even got all the ingredients. Is it possibly because I have a sucky blender? Do any of your readers have relatively sucky blenders but can still make stuff like this?


Hi Kirsten! So good to hear from you. Hmmm, my thoughts:

1) unless your blender is REAL sucky, it shouldn't make that much of a difference. How about mixing the batter with a hand mixer in a bowl. A blender like Vita-Mix or Blendtec will quickly and efficiently blend the ingredients … and I think that helps.

2) Is your baking soda still good? Try leaving it out until the very end and then blend/mix just until combined. Don't want to over mix and kill the leavening action of the baking soda.

3) Gently transfer to griddle and cook at 275-300˚F.

I get a decent texture/rise with this recipe (like you see in the picture), but with no egg, you're not going to get a mile-high rise. 🙂

Let me know how the next batch goes.


Maddy November 14, 2010 - 1:29 pm


I just tried these with an exchange for Doves Farm (UK) buckwheat flour and Doves Farm (UK) Self-Rising White Flour (which is a general mix of tapioca, potato and rice flours and starches).

It was wonderful! I don't even love pancakes, but I had wanted some and these were great. Love the flax in there.

Next time I'm going to cut down on the honey just a smidge – seemed a little sweet. Do you have suggestions on what to replace some of the honey with? I want to keep some of it in, I don't want to take all of it out, but maybe just a small amount.

Thank you so much! I'm Nut-Free, Vegan, Gluten Free and it's really really hard to find great recipes! cheers!


Hello Maddy! Thanks for your comment … and am so glad you enjoyed these! About the honey, I often cut it back to 2 tablespoons honey and it does not affect the batter. I think the sugar in the honey contributes to the golden color of the cakes, so I leave some in, but you can definitely cut back on it. I just have a sweet tooth 🙂 Another thing … I have been making mine with white chia seed meal. For some reason the texture is a tad bit better than when I use flax for the binder. Chia has amazing health benefits, too! Thanks for tuning in! Your comments are always appreciated.


Jane January 5, 2011 - 7:19 am

Thank you so very much for sharing this recipe. I just made them with some rice and buckwheat flour and added in a Mango … yum!!! My son who is egg, dairy and gluten intolerant loves them and so do I!!

Jeanette January 12, 2011 - 8:07 pm

Lexie, just made these this morning for my son who has lots of allergies we just discovered. He loved these! Thank you so much!!

Meaghan March 9, 2011 - 2:07 pm

Lexie, this was amazing!!!!! I used 1 cup of buckwheat flour, and 1/2 cup of oat flour, increased the water to 1 cup, and subbed in yacon syrup for the honey. These were insanely fantastic!! Thank you so much! You completely saved my fat tuesday!!

Lexie March 9, 2011 - 4:59 pm

Meaghan. Let's name your version Meaghan's Fat Tuesday Pancakes : ) Thanks for sharing. How do you like yacon syrup? I have never used it. Can't wait to "flip" up a batch of yours.


Marisa March 20, 2011 - 3:46 am

I just read this recipe again and realized I completely skipped the first two steps and didn't put it the order you specified. I made this and it was sooo gross! I'm am terrible at following directions! I will definitely have to try this again! Thanks for all the great recipes 🙂

Your Fan, Marisa


ROFL. Marisa, you sound like me! I get ADD in the kitchen so much. Anyway, yes, skipping the first step is essentially like leaving out the eggs (binder) … they should turn out fine the next time ; )


Joanna June 13, 2011 - 4:41 pm

Do you think it would still work if I substituted maple syrup for the honey and liquified coconut oil for the olive oil?

Lexie June 13, 2011 - 6:12 pm

Absolutely! Those subs will work just fine : )


Carol June 26, 2011 - 6:18 am

My daughter is Corn Free Peanut free Gluten free Garbonzo bean free Dairy free Egg free Blue Dye free (hives not behavior related) Soy Free and they are thinking about making her Rice Free due to continued abdominal pain and stomach lining irritation. What can we use for these pancakes. She so misses her daddy making her pancakes and I would love to give that back to her.

Thank you

Carol June 26, 2011 - 9:19 am

Ah I just noticed I forgot to put she is NUT free too. Ugh (sadly that isnt even all the poor kids allergies)

Lexie June 28, 2011 - 1:42 am

Carol, I am working on pancakes every saturday : ) On my todo list is to come up with a very allergy-friendly flour mix that replaces Bob's. So sit tight. In the meantime, here is what Real Sustenance recommends, but it is rice based:

3/4 Cup Arrowroot (Or Tapioca Flour)

3/4 Cup Rice Flour (Brown or White rice flour will work)

1/2 Cup Sorghum.

Jen September 4, 2011 - 4:07 pm

Thank you so much for this recipe! It was so great to see my son eat these this morning. : )

Alejandra November 7, 2011 - 10:18 pm

Dear Lexie! I am writing from Mexico City, our daughter is allergic to dairy, egg & gluten (wheat), and she is 2 years old, so sometimes is very difficult for my husband an I to prepare her meals.
I actually made these pancakes & were great in flavor!! she loved them, but they came out really flat, & don´t know if maybe on high altitud some amounts may change, but I'll try to add maybe more flour the next time I prepare them to get them to look exactly like the picture!!
Congratulations on these page!!

Lexie November 8, 2011 - 12:06 am

Ale, thank you for leaving a note! It's always good to hear others' stories.

About the pancakes, I have made these here at 6000 ft and in Hawaii at sea level and they turn out spot on every time. They will not be super thick pancakes like you can achieve with the leavening power of eggs … but they shouldn't be paper thin ; ) I would just check your griddle. 375˚F is a pretty good temp to cook these at. You want to hear a sizzle.

I have been playing with using seltzer or carbonated water and stirring just enough to combine. That give you a bit more lift.

I am working on more pancake recipes, so stay tuned ; )


Cheri January 13, 2012 - 3:34 am

Just as a by the way–I don't know if I'm misreading your posting style or if something isn't clear, but I was concerned that under the title of the recipe, it said both Rice-Free and Nightshade-Free, when Bob's AP is usually rice-based and the potato flour you suggest in your own version of the mix is part of the nightshade family.
I don't mean to criticize, as I know how hard it is to come up with these things in the first place, and I love seeing what experiments others are doing, but I just want to make sure that people are safe and that you don't get in trouble for someone else's misuse of your recipes.
I like your site! I'm going to keep poking around for more ideas!


Cheri …. no, not taken as criticism at all. I need extra sets of eyes. The Bob's AP GF mix contains no rice. It is garbanzo based. However, good catch on the potato flour.

If you want to make your own version of the flour, I have this recipe … you could swap out the potato flour for more tapioca?

BTW, I am thinking of doing away with that section of each recipe that lists what it is free of. You are right, I don't want anyone to get into trouble in the event I make a typo or innocent error.

Thank you for the shout out. Really appreciate it ; )


Lexie January 13, 2012 - 3:54 pm

Cheri …. no, not taken as criticism at all. I need extra sets of eyes. The Bob's AP GF mix contains no rice. It is garbanzo based. However, good catch on the potato flour.

If you want to make your own version of the flour, I have this recipe … you could swap out the potato flour for more tapioca?

BTW, I am thinking of doing away with that section of each recipe that lists what it is free of. You are right, I don't want anyone to get into trouble in the event I make a typo or innocent error.

Thank you for the shout out. Really appreciate it ; )


Shari January 15, 2012 - 5:40 pm

Lexie, I need some advise/help. I tried these pancakes today making a few substitutions. I have to make them gf, tapioca free, egg and milk free. I tried your suggestion to subtitute tapioca with arrowroot flour, but didn't have any. So I mixed and 1/8 cup more of sorghum and rice flour and used potato starch and added 2 tblsp King arthur gf cake enhancer. I guess I need to find a good replacement for tapioca starch and flour. any ideas?

We are new to this and have a large list of foods to avoid – gf, egg free, dairy free, soy free, no canola, cottonseed, sunflower or safflower oils just to name a few.

One week down and we are doing ok, but really need a bread replacement.
any suggestions would be very much appreciated.

Julie U. January 21, 2012 - 2:56 am

I am LOVING loking at your recipes 🙂 Can you tell me what you use for a syrup to go over your pancakes? Thanks for all of your hard work on these recipes!

Lexie January 21, 2012 - 6:39 am

Shari … you hang in there ; )

So pancakes are REAL finicky. Slight adjustments can produce sticky wads of yuck, like the pumpkin pancakes that went in the trash this a.m.

Here is what I suggest:


The tapioca bit is tough. I like as well as their brown rice tortillas, but they have some of your no-no foods in them. Are you on the 1 month elimination diet? I know it is so tough … but just try to keep your diet simple. chicken and rice soup, butternut squash, spaghetti squash, etc. Your craving for bread may subside. When we were in your shoes, I did make socca … kind of beany, but you get that bread-y effect. I have tried dosa, too. Which is lentil and rice fermented overnight and they make this sourdough like batter … but still perfecting the frying of those babies. Crackers are good, too and pretty forgiving. Chia eggs are a great binder.

I hope that helps a little : )


Lexie January 21, 2012 - 6:43 am

Julie, So for syrup, I do a few things. We love heating frozen cherries with a little water and sweetener or stevia and blend into a puree. Or we may use "just fruit" spread. For my hubby and oldest, we drizzle a modest amount of syrup on top : )

Julie U. January 21, 2012 - 4:23 pm

Do you a have a syrup you recommend? Thanks 🙂

Caroline January 27, 2012 - 2:36 pm

Can these be frozen to eat later in the week?

Lexie January 27, 2012 - 7:45 pm


Yes! I freeze leftovers all the time. Or will double the batch so that I am sure to have leftovers to freeze. I toast them up in the toaster and sometimes make Pancake Sunbutter and Jelly sandwiches for breakfast.

Have a great weekend! xoLexie

Lexie January 27, 2012 - 7:48 pm

Julie, I will make a fruit compote or use pure maple syrup. xoLexie

Julie K February 9, 2012 - 3:32 am

I made these this morning for my son. I like to make at least one batch of pancakes during the week to freeze so that I have some easy, healthy breakfast items on busy school mornings. They really turned out nice. Thanks for another great recipe Lexie. You should really write a cookbook 🙂
Anyway, I ground the chia seed myself for the first time ever in my vitamix and made the recipe exactly as written. They taste really good and I am overjoyed at the nutritional content. Much improved from the other recipe that I have been using lately.
I just want to let you know how much I appreciate all of the hard work you must put into creating these recipes. I am not creative in the kitchen and rely on people like you to do the hard work for me, so thank you.

Lexie February 10, 2012 - 7:47 pm

Julie, it makes my day to read comments like yours! Thanks for taking the time. And I am sooo glad you all enjoyed them. Pancakes are my obsession. : ) xoLexie

Jennifer July 1, 2012 - 9:19 pm

I've recently had to go gluten, soy, rice, dairy, and egg free…and these are just the major ones. It's been quite challenging and frustrating baking within these limitations. I've missed pancakes and have been experimenting with other recipes. I've had many disappointments, but these taste so amazingly close to the real thing that I almost cried lol. Even the texture is fantastic. (I did use unsweetened almond milk instead of the water.) Thank you for posting this recipe. Love your website, too!

Lexie July 1, 2012 - 10:08 pm

Jennifer … comments like this bring tears of joy to MY eyes! I wish you speedy healing and lots of good Saturday pancakes! xoLexie

Jennifer July 7, 2012 - 7:10 pm

Thank you, Lexie. 🙂

Emily October 24, 2012 - 1:35 am

We made your pancakes today and LOVED them. Thank you so much for taking the time to post your recipes. We are also gluten, dairy and egg free and I'm thrilled to have found your blog. We have made several attempts at GF pancakes and your recipe has been the best. Wahoo!

Here is the flour blend I used:
1/2 cup brown rice flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup potato starch

Lexie October 24, 2012 - 3:19 am

Emily, Yay!! Nothing like finding a winner. So glad you liked these … and thanks for the flour blend … great for those who don't do legumes. : ) Thanks for dropping in. xoLexie

kate April 18, 2013 - 2:00 am

Dear, dear Lexie. Seriously. There aren't words. I have seven kids and a husband who were all recently diagnosed with food allergies. We are now dairy, wheat, corn, egg, peanut, onion, grape, and cantaloupe free. The hardest part was the pancakes, which my littles lived on. But you have saved the day. I am ecstatic. Everyone loves them. And therefore, now I love you-in a totally normal unstalker way that you love someone who has changed everything for the better. Thank you for your blog and for sharing your story, life, and of course kitchen!

Mike May 18, 2013 - 1:23 am

What does the chia seed meal do in the recipe? I have all the ingredients but that and want to try the recipe tomorrow morning.

Kate May 18, 2013 - 5:19 am

Hey Mike- The chia becomes the egg when you mix is with water. It helps bind it all. You will need to use chia-whole or ground up as meal, ground flax, or eggs with this recipe.

Lexie May 18, 2013 - 11:45 pm

Mike and Kate …

Kate, thanks for helping MIke. Mike, she's exactly right. I love it when readers help other readers out. 🙂


Mike May 19, 2013 - 5:31 pm

Thanks for the replies. I ended up using xanthan gum. I'm new to this allergy free baking stuff but I started collecting ingredients like this so I have them when I get a craving and want to bake something. I did use the pancake recipe yesterday morning with pure maple syrup (my allergies give me an excuse to splurge on real maple syrup now). Anyway, the pancakes turned out surprisingly good. Next time I'll try chia seed meal or less xanthan gum (only one eggs worth instead of two) because they seemed like they could be a little less dense.

Tonight I might try chocolate chip cookies. I need a good recipe for those because life isn't worth living without chocolate chip cookies.

I have a treat worth noting here too. I make rice krispie bars with the new chocolate flavored Chex cereal. Those are AWESOME! The recipe is basically one bag of melted marshmallows and one box (small box) of Chocolate Chex cereal.

Lexie May 19, 2013 - 6:55 pm

Mike, sounds like you are embracing your new diet with a super positive attitude. I credit HAVING to go free of certain foods as making our entire family healthier. You may agree that you really read labels more and then you begin asking yourself "well, that's gluten, but what is all this other stuff?" 🙂 I do love my chex mix around the Holidays … the rice krispie bars sound GREAT!!! I wish I had a chocolate chip recipe to share … I have tried and tried to come up with one for my book, but they always end up gritty. If I could use nuts and lots of sugar I think I could do it … sigh. xoLexie

Valerie June 27, 2013 - 1:30 pm

Do you have a sub I could use for the honey. I want to make for my daughter who is not quite one yet and honey is a big no, no with babies. I would love to try this recipe.

Lexie June 27, 2013 - 2:19 pm

Valerie, yes, I grab what I have … maple syrup, cane sugar, agave, stevia etc. Honey does up the golden factor … so if you use cane sugar for example, the cakes will not turn out as golden as if you used honey … but still yummy. If using granulated sugar, just add 2-4 tablespoons more water to replace the liquid in the liquid sweetener. xoLexie

Kris January 8, 2014 - 12:26 am

I had not-so-good results with this recipe. I did change the water to almond milk and used Better Batter AP GF flour in place of Bob's (Better Batter would create a lighter texture and flavor so that shouldn't be the issue). The mix was so horribly thick that my Kitchen Aid pro blender wouldn't mix it. I added more milk. And more milk. And more. Finally, I just used a hand mixer instead. I used an ice cream scoop to dig it out and put it on the griddle. There was NO way this mixture would "pour." Is all this grief just because of the almond milk instead of water …?? They didn't taste so great either. My food allergy plagued husband ate them anyways because he thinks anything with syrup on it is a huge treat. I have been cooking gluten free for over 7 years now so I'm not a "newbie" at this; I'm rather baffled.

Lexie January 8, 2014 - 1:40 am

Kris, I would try it again with the specified flour as well as rule out mis-measurement (I do it all the time :). I have had my fair share of egg-free pancake flops using rice-based blends (gummy gummy gummy). Plus with Better Batter (I have not used it) you have the xanthan gum component. In my recipe here the chia replaces the egg as well as the gum. xoLexie

Happy Mom February 8, 2014 - 1:49 pm

I'm so happy to find this recipe. I've been searching and searching for a gluten free, egg free, almond free and even dairy free pancake recipe for my 4 year old son. I'm happy to say my search is finally over! After trying many other recipes and having my son push his plate away saying he didn't like them to asking for seconds of this recipe, I can't thank you enough!

Lexie February 18, 2014 - 1:31 am

Happy Mom, I am so glad these pancakes passed the test in your house. I remember the desperation I felt when it came to pancakes. So thankful my husband came up with this one 🙂


Mercy April 3, 2014 - 1:42 am

I'm egg-free, so I'm going to try this recipe soon. 🙂 Do you think I could replace the chia meal with ground flax meal?

Lexie April 3, 2014 - 7:51 pm

Mercy, absolutely! I would use 2-1/2 T flax meal. Enjoy!

Mercy April 3, 2014 - 9:21 pm

Ok, thanks Lexie

Laurie July 25, 2014 - 6:56 pm

Do you have a substitute for honey in the Saturday Pancakes I can only have stevia

Lexie July 26, 2014 - 3:55 am

Laurie, yes, you can use stevia … I would replace 1/4 cup honey with about 3 TBS milk + stevia to taste (it's an egg-free batter so taste away … but be prepared for a bean flavor … this goes away once baked). Oh and honey makes the pancakes golden, so stevia sweetened ones may not come out as purdy 🙂 xoLexie

Helina August 24, 2014 - 7:02 pm

Lexie, I just wanted to say a big thank you for your amazing recipes. I bought your book from Amazon UK and it's one of the best free from books I've bought. I've tried your pancake recipe and even my husband you doesn't suffer from any of my intolerances loves them. I use almond milk instead of water. Never thought in a million years that I would be able to eat pancake since I'm not able to eat gluten, dairy or eggs but thanks to you I can 🙂

Lexie August 24, 2014 - 9:18 pm


A BIG thank you for your words. I appreciate the feedback so much. And thank you for spreading the word about Everyday Classics in the UK. Feel free to leave the comment you left here on Amazon as well. 🙂 Enjoy the pancakes and the rest of the book!


Alyssa November 22, 2014 - 6:17 pm

I'm allergic to milk, soy and eggs. It makes it hard to find things that I can eat. So thank you for making it easier for me to eat pancakes. This is awesome!

Kimberly Fernandez December 4, 2014 - 8:13 pm

I am so thankful that I found this. My 8 year old daughter is allergic to wheat, eggs, milk, and cherries. It has been very hard and the wheat and cherries are new allergies. The wheat one has really threw me for a loop. I hate that so many things had to come out of her diet. However, this makes it so much easier. A way to make her pancakes:) perfect.

Alexa Croft December 5, 2014 - 4:47 pm

Kimberly, welcome! I JUST was on the phone with a friend and her little girls’ panel came back with an intolerance to cranberries. So nice to know all our kids are unique :). I remember, very well, how overwhelming it was. We gave up gluten and dairy initially and kinda sorta adhered to it. It wasn’t until I was super diligent did it really help. Just take baby steps 🙂 There are a ton of good resources out there. My cookbook has another really good pancake recipe (using teff flour). xoLexie

Marina October 23, 2016 - 7:15 am

Lexie, Thank you for this recipe. It was quite delicious. I used apple sauce instead of water and chia meal, and it was great. We just got my daughter’s test results indicating, dairy, egg and wheat sensitivities. She is 9, and to talk her into GAPs diet is not very realistic yet, so we will have to stick to recipe substitutes for now.

Alexa October 24, 2016 - 10:42 am

Hi Marina, I admire you so much! You don’t know how many parents I run into whose kids could be helped with even just a few diet tweaks and yet the parents are not willing for it. It breaks my heart. So you go mom! Baby steps are better than no steps. At 9 your daughter can play an active role in meal planning and cooking (this will help her own it). And the more she wants to feel better, the more she may be willing to step in the direction of truly healing diets like GAPs. Big hug and let me know if you have any other questions. Oh and glad to hear applesauce worked so well. I will have to try that!

Jennifer Pickles December 26, 2016 - 8:07 am

I used this recipe for our Christmas morning pancakes yesterday. My husband is on a modified Autoimmune Protocol (and has Celiac’s), so no gluten, dairy, soy or eggs! While I did find the batter super thick and gummy to begin with, after adding about 1.5 additional cups of water, it delivered pancakes without any gumminess in the middle. It may be because I used “homemade” Chia meal – white and black Chia seeds in my coffee grinder.

Alexa December 28, 2016 - 6:34 pm

Jennifer, I am so glad everyone enjoyed them 🙂

Melissa May 27, 2017 - 8:51 am

Sigh….yet another disappointment. I am a very good cook and baker, and not only can I follow recipes to make complicated things, but I am just as good at making up my own recipes, since I understand the science/ mechanics of cooking and how flavors blend,etc. Well, ever since I’ve had to give up gluten, dairy, eggs and soy, I am getting a complex because I can’t cook anything properly. I have tried pancakes from about 10 different scratch recipes and two GF mixes. They all turn out gummy and dense, and they have no taste. I got so excited when I saw this post, and I thought “Maybe this recipe will actually work!” I get so frustrated seeing photos of beautiful pancakes that look like the ones on your photos above, and having mine turn out as disgusting, inedible hockey pucks that in NO way resemble the light, fluffy, delicious buttermilk pancakes I grew up on. I think I’m done trying to make pancakes. I’ve come to the conclusion that on a GF, egg free diet, pancakes are just something I won’t be able to eat. (**Waving goodbye with tears in my eyes**)

Alexa May 29, 2017 - 7:54 pm

Melissa, What a bummer that these did not turn out on your attempt. I am really surprised that they didn’t and want to help you figure out what went wrong. This has been a surefire recipe. I don’t want you to give up pancakes! I would have tears in my eyes, too. I think the reality of a GF DF EF pancake that tastes like the buttermilk pancakes from your childhood may be a really high standard 🙂 Just like there is NOTHING that compares to real wheat bread. These should not have been gummy. I don’t know if that was the issue with your batch, but if you followed the ingredients and process to a T you should have yielded a decent non-gummy gluten free dairy free egg free pancake. Please let me know if you have questions.

Rebekah October 28, 2017 - 3:51 pm

Just made these for my family. They were so so so look amazing! I subbed flax seed meal for the chia seed meal. I used olive oil instead of coconut oil and it didn’t make them taste like olive oil. I also upped the honey to 6 tablespoons and I used organic cane sugar instead. I’m going to be making these a lot now. They were the best gluten free pancake i have ever had.

Alexa October 31, 2017 - 11:33 am

Hi Rebekah, I am doing a yippee, skippy happy dance for you. Thank you for sharing your success and your substitutions. That’s always a help to others interested in making alterations. I tell you, it’s that Bob’s Red Mill GF AP rice-free flour blend that does the trick. Zero gumminess. Long live the pancake!

Robert O November 4, 2017 - 10:14 am

I tried these for the first time. My son has allergies to Wheat, dairy, eggs and legumes (poor little guy) and is tired of us using pumpkins purée in the pancakes. He really enjoyed them, but they came out well, but incredibly thick. I followed the instructions to the best I could (had to use gf baking flour instead of gf all purpose flour) and used organic maple syrup because I like the taste better. Any suggestions on how I can make the batter thinner while maintaining the recipe?

Alexa November 6, 2017 - 2:26 pm

Hi Robert, in this recipe there is no substitutes. The Bob’s Red Mill GF All Purpose flour is a must (this is the garbanzo blend and has no rice in it).

If you can’t find it, you can make your own following this recipe:

Promise this recipe will work when you use the right flour 🙂

Batter thickness can be adjusted with adding a bit more liquid. But remember not to over mix or all the air will be beat out of the batter.

Heather December 22, 2017 - 2:31 pm

Alexa, do you happen to know if these can be made into waffles? Thanks!

Alexa December 26, 2017 - 5:26 pm

Hi Heather … I cannot remember. Ha! It should work okay. If you try it, let me know. I will keep my fingers crossed. 🙂

Emily May 23, 2018 - 9:06 pm

Ive made these a few times now. First 2 times they worked amazing and were delicious. The last 3 times they did not. I dont know what im doing wrong 🙁 i am using coconut oil. What kind of flour do you use? Is coconut flour wrong?

Alexa May 24, 2018 - 9:32 am

Hi Emily, for this recipe, Bob’s Red Mill GF All Purpose (the one with garbanzo/fava flour) is essential. There are no substitutions for it. Nothing with rice flour or paleo blends (like almond and coconut) do not work with this recipe. If you can do eggs, you might try my these Coconut Flour Pancakes

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Pamela Dean May 28, 2021 - 6:38 pm

Hello : D

I’m a new gluten, egg, dairy, soy free person. It has been a challenge to be sure. This recipe for pancakes is the best one I’ve tried so far! I can’t have chia seeds so I substituted with linseed. I found I had to add quite a bit of extra liquid to make these turn out just right, but WOW!!! : D JUST WOW!!! Thank you ~


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