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Gluten/Dairy/Egg-free Pancakes

Just call me joyous-pancake-monster. The warm, fluffy, sweetness of pancakes is my favourite morning comfort food and I could honestly eat it everyday! And
Feb 28, 2012 | Joy McCarthy

Just call me joyous-pancake-monster. The warm, fluffy, sweetness of pancakes is my favourite morning comfort food and I could honestly eat it everyday! And guess what? I'm joyous to tell you that I've perfected this recipe. I mean really... just look at this photo? You would never guess that these are free of gluten, dairy and eggs AND they are friggin' delicious, would you?

This recipe is fulfilling enough to keep your belly quiet till lunch. It's full of protein from the oats and almond flour, which will keep your metabolism burning efficiently, good fats - thanks to more than just that schlop of raw coconut butter and plenty of fibre to keep you "on the regular". When eat these, you will know what I mean by "fulfilling".


2 tbsp chia seeds combined with 1/4 cup of water (or 2 eggs)

3/4 cup frozen wild blueberries

2 bananas, mashed

3/4 cup coconut milk

1 tsp pure vanilla

Optional: 4 drops liquid stevia

1 cup raw oats (soak for a couple of hours to increase digestibility, buy certified "GF")

1/2 cup almond flour (also called "almond meal")

3/4 cup brown rice flour

First off, you need to make your egg replacement. Take your chia seeds and place into a cereal bowl, add 1/4 cup water and let sit for 5 minutes until they swell and become pudding-like.

In a medium size bowl, combine all the wet ingredients together -- chia, blueberries, bananas, coco or almond milk, water, vanilla, stevia. In a separate large bowl, combine the oats, almond and brown rice flour. Form a well in the center of the dry ingredients and pour in the wet. Mix together, but do not overmix.

Heat a large pan to medium temp and melt coconut oil, enough to cover the pan. Pour about 1/4 to 1/2 cup of the mixture for each pancake onto your pan and cook for 5-6 minutes each side. Makes 10-12 pancakes.

Now make sure you put a schlop of Raw Coconut Butter on top and use the best quality Canadian Maple Syrup.

Since I'm the self-professed pancake monster, I would like to offer you a few tips:

Use a coconut oil that actually smells and tastes like coconut. There are many coconut oils that taste like nothing! Nutiva is my faves.

The batter should be rather thick, like ... thicker than wallpaper paste, but thin enough that it pours on the pan. This isn't your standard boxed pancake watery, nutrient-dead mixture. It's meaty baby!

If you find they are too dry, this could be that your almond flour is dry. Just add a little more coco milk or water.

If you find it's too wet, then add a touch more almond flour, this happens when you use bananas that you've thawed.

Why gluten/dairy/egg free? Why not! Although I personally can eat gluten/dairy/eggs (although I don't eat a lot of it), many people cannot or you might be eating these foods and noticing that you are often bloated or constipated, suffer from acne and the list of symptoms of food sensitivities goes on and on. Well one thing I can assure you is that it's highly unlikely you will get bloated or suffer any unpleasant symptoms from these p-cakes and you definitely won't have a sugar crash -- thanks to all that protein, fibre and good fat.

Feb 28, 2012 BY Joy McCarthy
annhy   •   February 28, 2012

these look incredible! how much raw sugar can I use to substitute for the stevia? (stevia leaves a strange sensation in my mouth)

Joy McCarthy   •   February 28, 2012

annhy   •   February 28, 2012

these look uhmayzing! gonna serve these babies to the kids this weekend. but how much raw sugar can i use, to substitute for the stevia? stevia leaves a strange taste in my mouth that i can't shake no matter what!


Raeanne   •   February 28, 2012

These look SO good, can't wait to try them.


Ellen (Gluten Free Diva)   •   February 29, 2012

I love gluten free, dairy free, egg free pancakes and these look great. Thanks for the post!


Lauren   •   February 29, 2012

These look so good! Any substitute for the almond meal? My husband is allergic to raw almonds. Thanks!


Monica   •   February 29, 2012

Wow, I'm crazy about pancakes, must try this recipe. Does anyone else find oatmeal confusing? Steel cut oats look nothing like the oatmeal I grew up on, does it taste the same? Is raw oatmeal flakes or more like the steel cut?


Kate   •   February 29, 2012

Joy, you are so amazing!! I am so grateful I found you. I'm celiac, but am allergic to oats ... what would you recommend substituting in their place? Maybe more Chia? Or just a GF all purpose flour? Thanks!!

Joy McCarthy   •   March 1, 2012

fariah   •   February 29, 2012

I love pancakes! I've been making healthy gluten-free ones and ever since Pancake Tuesday, have been obsessed with making them for everyday snacking. Love it the raw coconut butter, or raw almond butter, or my latest yumsession RAWTELLA! I'm going to try the brownrice flour, almond flour and raw oat mixture in my next batch, thank you :)


Michelle   •   March 2, 2012

Hi Joy! I was wondering when you say raw oats are you talking about oat groats and/or steel cut oats??? And if so are they left whole in the recipe? Thanks! :)

Joy McCarthy   •   March 3, 2012

February Recap   •   March 2, 2012

[...] Joy’s gluten/egg/dairy free pancakes look perfect for the weekend [...]


GG   •   July 6, 2012

Hey Joy, I was wondering if you were coming out with a book yet? Thanks, G


Jen   •   December 30, 2012

Hi Joy! I'm a fairly new fan to your website and after looking through some of your recipes, decided to make these pancakes for Xmas day breakie. Don't laugh, but I've never made pancakes before in my life (embarassed)....however, this recipe turned out amazing for me. The texture was perfect and although I had a hard time flipping them (again, I've never made pancakes so a bit of learning to do on my part), they were delicious. As a treat, I added some Camino brand dark chocolate chips to the batter. Thanks for this delicious recipe. Looking forward to trying more of your recipes. Jen


Cathy   •   January 7, 2013

Joy, I made these pancakes, (with a couple of changes) this morning and love how they turned out. I used 1 cup of non dairy milk and added 1 tbsp. of coconut sugar instead of the stevia. This is a dense, very filling pancake. They were so good, I ate them naked! (the pancakes, not me!)

Joy McCarthy   •   January 7, 2013

15+ Gluten-Free Pancake Recipes | Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes   •   March 4, 2014

[…] Gluten-Free, Dairy-Free & Egg-Free Pancakes from Joyous Health (dairy-free, egg-free) […]


aly   •   April 30, 2014

HI, Do we leave the oats whole or ground to a flour? Thank you !


aly   •   May 1, 2014

I cooked these using the soaked oats as suggested and the pancake batter was gloppy. Had to throw out.


S   •   October 5, 2014

Hi Joy, Just wondering which brand of coconut milk and almond milk do you use and where do you buy them? Thank you!

Kate McDonald Walker   •   October 5, 2014

Brazilian body wave   •   January 1, 2015

thanks for this recipe... my girlfriend is coming to town, she is gluten/grain/dairy free, so I want to be able to fix something for her. Thanks!


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