Fluffy American-style pancakes: dairy-free from The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan (page 244) by Katarina Cermelj

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for caster sugar. See recipe for variations.

  • shapije1 on April 19, 2026

    I cooked these using vegan butter and the gluten-free flour mix provided in the book. We used stone ground millet flour and sorghum flour, which yielded dense and grainy pancakes. The ratio of liquid-to-dry components was likely somewhat off given our ingredients—we would make these again but will be more careful in monitoring the batter consistency.

  • breakthroughc on January 26, 2025

    Really nice dairy free pancakes. These browned better than other dairy free or vegan pancakes. I used a 1/3 cup of batter per pancake and got 9 large pancakes. This will be my go to pancake recipe. This is a terrific book.

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