Strawberry Chocolate Chip Buttermilk Pancakes ~ Gluten free, Dairy free

Strawberry Chocolate Chip Buttermilk Pancakes ~ Gluten free, Dairy free

Light and fluffy amazing classic buttermilk pancakes!

Pour on the maple syrup guys, just go for it!

Perfectly fluffy and light, I based this recipe off of Alton Browns Semi ~ Instant pancakes and i think my gluten free version turned out amazing! 

In this recipe we use the muffin method to combine our ingredients, which is basically mixing the dry ingredients and the wet ingredients separately and then combining the dry and wet together right before you start cooking.

This allows us to combine the dry ingredients to keep on hand already mixed (Semi~instant), so the next time you want some fluffy pancakes dripping in maple syrup, half of your work is already done! 

So of course I’ve been making batch upon batch of pancakes!

 So be prepared for more decadent pancake and waffle recipes coming your way. 

These fluffy gluten free & dairy free buttermilk pancakes plus my amazing paleo waffle recipe have started a breakfast obsession I have little to no control over.

One thing that makes me happy is fluffy gluten free, dairy free pancakes but once you add fresh and local organic berries and maple syrup i’m ecstatic! 

so i’m planning on taking in this beautiful and hot summer with a huge stack of gluten-free, dairy free buttermilk pancakes piled high with fresh local berries and served with maple syrup!

Best breakfast ever! 


Strawberry Chocolate Chip "Buttermilk" Pancakes ~ Gluten Free, Dairy Free

Strawberry Chocolate Chip "Buttermilk" Pancakes ~ Gluten Free, Dairy Free


  • (Adapted from Alton browns buttermilk pancakes recipe)
  • 3 1/2 cups Gluten free flour mix
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon sea salt
  • 2 tbsp maple sugar, coconut sugar or sweetener of your choice.
  • 1 1/4 cups semi-instant pancake mix (above)
  • 2 large eggs,
  • 2 cups unsweetened almond or cashew milk (plus another 1/4 cup to adjust consistency of final batter)
  • 2 tbsp apple cider vinegar
  • 4 tbsp earth balance butter or coconut oil, melted in a small saucepan
  • non-stick spray for the pan or ceramic non-stick pan.
  • 1/4 cup dairy free chocolate chips (i like the Enjoy life brand)
  • 1/2 cup fresh fruit such as strawberries (optional)


  • Sift all the ingredients together and store the mix in an airtight container for up to 3 months. Make sure to shake the mix before each use.
  • Heat a ceramic non-stick pan on medium heat.
  • Heat the oven to the lowest possible temperate (about 175 but no hotter than 200 degrees F).
  • Place the dry semi~ instant pancake mix in a large mixing bowl.
  • Stir together the cashew milk and vinegar in a separate bowl
  • Whisk in the eggs and butter until completely combined
  • Dump the wet "buttermilk" mixture onto the dry flour mixture and quickly stir together with a large whisk.
  • Add in the chocolate chips and stir to combined.
  • Ladle 1/4 cup of batter into the pan and gently coax the batter out to a disk of about 4 inches wide. Cook for 3 minutes, or until the pancakes bubble around the edges.
  • Carefully flip the pancake with a wide spatula and cook for another 2 to 3 minutes, until they are golden brown on the bottom.
  • Serve immediately with strawberries or you can keep warm in the oven by placing the pancakes in a glass baking pan or on a sheet pan for up to 20 minutes.
  • Notes
  • To freeze your cooked pancakes, cool them completely, then place them in zip-lock freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can be heated up in a oven or toaster oven on a later day.
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