Fluffy Gluten-Free Milk-Free Pancakes (Easy Recipe You’ll Love!)

If you’re craving pancakes but want to keep them gluten free, dairy free, and fuss-free — you’re in the right place. This gluten free milk free pancake recipe gives you amazing pancakes that are light, fluffy, and golden brown on the outside, yet soft on the inside.

Made with Botanika Blends Protein Pancake Mix, this recipe delivers everything you love about traditional pancakes — minus the wheat flour and milk. It’s a quick and wholesome way to enjoy dairy free pancakes that taste incredible and fit beautifully into a gluten free diet.

Whether you prefer them plain, with fresh berries, maple syrup, or even chocolate chips, these pancakes will make your morning stack feel like a café treat — without the gluten, dairy, or guilt.

About Botanika Blends Protein Pancake Mix

Serving Size: 60g (up to 6 pancakes)
Regular Price: $9.95 AUD

✅ Dairy Free
✅ Vegan Friendly
✅ All Natural
✅ Gluten Free
✅ Made in Australia

Each serve packs 8.5g of protein, gut-friendly fibre, and a beautiful blend of gluten free flours and plant proteins.

Ingredients include:

• Brown Rice Flour

• Coconut Milk Powder

• Sorghum Flour

• Corn Flour

• Faba Bean Protein

• Baking Powder (aluminium free)

• Monk Fruit

• Guar Gum

• Cinnamon

• Inulin (prebiotic fibre)

This mix creates fluffy pancakes with a subtle coconut aroma and a hint of cinnamon — ideal for anyone following a gluten free diet or needing a dairy free milk alternative.

👉 Discover the product

The Ultimate Gluten Free Milk Free Pancake Recipe (Botanika Style)

Ingredients:

• 1 cup Botanika Blends Protein Pancake Mix

• ¾ cup almond milk (or your favourite dairy free milk like rice milk or coconut milk)

• 1 tbsp melted butter or coconut oil (for a dairy free option)

• 1 tsp vanilla extract

• 1 tsp lemon juice (to activate the baking powder)

• Optional: 1 tbsp brown sugar or granulated sugar for a touch of sweetness

💡 For egg free pancakes, replace eggs (if any) with 1 tbsp flax meal + 3 tbsp water.

Instructions:

Step 1: Mix Your Wet Ingredients

In a large mixing bowl, whisk together:

• Almond milk,

• Vanilla extract,

• Melted butter or coconut oil, and

• Lemon juice.

These wet ingredients create the perfect base for your pancake batter.

Step 2: Add the Dry Mix

In a separate bowl, add:

• 1 cup Botanika Blends Protein Pancake Mix (your gluten free flour blend).

Slowly pour the wet ingredients into the dry mixture. Use a measuring cup to keep ratios precise. Mix gently until the pancake batter is smooth but slightly thick — avoid overmixing to keep your pancakes fluffy.

Tip: Let the batter rest for 5 minutes. This allows the gf flour to absorb the moisture and makes for softer pancakes.

Step 3: Cook the Pancakes

Heat a frying pan or hot griddle over medium-high heat. Lightly grease with coconut oil or sunflower oil.

Pour ¼ cup of batter per pancake. Cook until bubbles form on top and the edges look set (about 1–2 minutes). Flip carefully and cook the remaining side until golden brown.

For thicker pancakes, reduce liquid slightly.

For blueberry pancakes, fold in a handful of berries before cooking.

Step 4: Serve Warm & Stack High

Serve your gluten free pancakes warm with your favourite toppings:

• A drizzle of maple syrup

• A spoon of coconut yoghurt or almond butter

• Fresh fruit like strawberries or blueberries

• Or a sprinkle of chocolate chips for a dessert-style stack

Store any extras in an airtight container for up to 2 days, or freeze for a quick meal prep breakfast.

Why This Recipe Works

✔️ Gluten free thanks to brown rice flour and sorghum flour
✔️ Dairy free and milk free, ideal for those avoiding lactose or dairy allergies
✔️ Made with Botanika Blends’ all-natural mix — no unnecessary additives or artificial sweeteners
✔️ Balanced nutrient profile with plant-based protein and fibre
✔️ Light, golden, and delicious — tastes just like regular pancakes, if not better!

Make it a Protein-Powered Breakfast

Each serve of Botanika’s pancake mix gives you 8.5g of protein, helping to support energy, recovery, and fullness — perfect after a morning workout or for weight management.

Pair with a balanced diet of whole foods, almond milk, and a spoonful of nut butter for a complete meal that keeps you satisfied longer.

Tips & Variations

• For egg free pancakes: Use flax meal or a mashed banana.

• For a chocolate twist: Add 1 tbsp cocoa powder or top with Botanika Blends Cacao Hazelnut Plant Protein for a chocolate drizzle.

• For crunch: Add crushed nuts or seeds to your pancake batter.

• For a festive feel: Sprinkle in ground cinnamon and a dash of nutmeg.

• Want savoury pancakes? Skip the sugar and top with avocado and herbs instead.

Final Thoughts — Gluten Free Pancakes That Actually Taste Good

Who said gluten free pancakes have to be dense or flavourless? With Botanika Blends’ Protein Pancake Mix, your gluten free milk free pancakes come out soft, fluffy, and irresistibly golden — every single time.

Perfect for lazy Sundays, post-gym fuel, or a midweek breakfast treat, this is one gluten free pancake recipe you’ll reach for again and again.

✨ Bonus Tip: Top with maple syrup, a sprinkle of cinnamon, or a spoon of Botanika Blends Cacao Hazelnut Protein for a gourmet finish.