These vegan gluten free pancakes are so light and fluffy that you’ll never even know they’re gluten free. Super easy and the best thing for breakfast!
I am in love with these pancakes. They are so easy to throw together and you could seriously give these to anybody and they’d never know there was anything different about them.
Vegan? Gluten-Free? Both? No one will guess because they are just as light and fluffy as any light and fluffy pancake.
And there is nothing elaborate about the recipe either, it’s seriously simple and adapted from our vegan pancakes.
How To Make Vegan Gluten-Free Pancakes
- Sift gluten free all purpose flour into a mixing bowl and then add some sugar, baking powder and salt and mix together.
- Prepare a flax egg by mixing 1 Tablespoon of ground flaxseed meal with 3 Tablespoons of hot water and letting it sit for a minute to become gloopy.
- Add soy milk in to the mixing bowl (can sub for almond milk), the flax egg and some olive oil and mix into a thick batter. Use a hand whisk to remove any lumps.
- Heat a pan with some olive oil until hot and then spoon out the batter in roughly 1/4 cup measures. You can do them one at a time or double up or even triple up if you have a big pan.
- Let them cook until the edges look dry and there are bubbles on top before flipping and cooking on the other side.
Pro Tips for the Best Gluten Free Pancakes!
Use a gluten free all purpose flour blend. A single type of flour like rice flour or coconut flour will not work well in this recipe, you need a blend. I have tried it with different blends, so I think any blend will work well so long as it is an all purpose blend.
Measure the flour correctly using the spoon and level method OR simply weigh it on a food scale to make sure you’re using the correct amount. The batter IS thick for these pancakes, but if you use too much flour it will be too thick and then you’ll need to add extra non-dairy milk. So to avoid this, make sure you measure the flour correctly or weigh it for total accuracy.
Use 1 Tablespoon of baking powder in the batter. I’m mentioning this because people will most likely ask me if it’s a typo otherwise. It’s not a typo, we do use that much because it creates really fluffy pancakes!
Can You Freeze Vegan Gluten Free Pancakes
Yes you can! Let them cool completely before freezing and then when you’re ready to have them, just heat them up in the toaster or the microwave.
More Vegan Breakfast Recipes
- Vegan Banana Pancakes
- Vegan Tofu Scramble
- Vegan Waffles
- Avocado Toast
- Vegan French Toast
- Vegan Gluten Free Banana Bread
Vegan Gluten Free Pancakes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 8
Description
These vegan gluten free pancakes are so light and fluffy that you’ll never even know they’re gluten free. Super easy and the best thing for breakfast!
Ingredients
- 1 and 1/4 cups (170g) Gluten Free All Purpose Flour*
- 3 Tbsp White Sugar
- 1 Tbsp Baking Powder*
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk*
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
- 2 Tbsp Olive Oil
Instructions
- Sift the gluten free all purpose flour into a mixing bowl and then add the sugar, baking powder and salt and mix together.
- Prepare your flax egg by mixing 1 Tablespoon of ground flaxseed meal with 3 Tablespoons of hot water and letting it sit for a minute to become gloopy.
- Add the soy milk in to the mixing bowl along with the flax egg and olive oil and mix into a thick batter. Use a hand whisk to remove any lumps.
- Heat a frying pan with some olive oil until hot and then spoon out the batter in roughly 1/4 cup measures.
- Cook until the edges start to look dry and there are bubbles on top before flipping and cooking on the other side.
- Cook until browned on both sides.
Notes
*Be careful in measuring your flour. The most accurate method is to weigh it, but if you don’t have a food scale (recommended) then make sure to use the spoon and level method if using only cups to measure. If your batter is too thick then it’s likely that you have accidentally used too much flour. Just add a little extra non-dairy milk to compensate so that your batter looks similar to ours (you can see how ours looks in the blog post photos).
*The baking powder amount is not a typo, it is 1 Tablespoon. We use this amount to make the pancakes really fluffy.
*You can use a different non-dairy milk such as almond milk if you prefer.
- Category: Breakfast, Gluten-Free, Dessert
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Pancake (of 8)
- Calories: 124
- Sugar: 5.3g
- Sodium: 281mg
- Fat: 4.3g
- Saturated Fat: 0.5g
- Carbohydrates: 19.9g
- Fiber: 1.8g
- Protein: 2.7g
Keywords: vegan gluten free pancakes
Made these today and they are amazing. I have tried so many gluten free pancakes and they are all heavy and gooey in the middle, very disappointing. These are incredible, so fluffy and light and crispy on the outside. I made my own GF flour blend just pulling a recipe off the internet and they turned out perfect. Definitely going to be my go to recipe for sure. Thank you so much. I am very excited to start trying your GF cake recipes!
So happy to hear that Karen! Thanks for posting!
Hi! I have tried your recipe and i was superb. WOW! But I had a minor problem. As it got to sit longer on the table, my pancake has a biter after taste is it because of the baking powder? How can I fix it? Thank you very much and have nice day.
Hi Celine, it could be from certain brands of baking powder. It might be good to try a different brand of baking powder entirely as I believe some of them can have this issue. You could reduce the baking powder in the recipe as well but they would not be as fluffy.
I donāt know why I have never commented on one of Alisonās recipes because I use them frequently! They are all amazing. This was one of the best vegan and gluten free pancake recipes I have used! Usually the recipes are super dense and meh, but these were light and fluffy like how my grandma used to make! I used Krusteaz gluten free flour and added chocolate chips to half the batter.
★★★★★
So happy to hear that Carissa! Thanks so much! š
Hi Allison. Every time I make pancake batter it ends up more as bread dough no matter how much liquid I add into it. Do you have any suggestions?
Hi Abigail, are you using a gluten-free all purpose flour blend?
great recipe thank you!
I use my own gluten free four mix which consist rice flour, potato starch and corn starch
+ I substitute the flax egg with 0.25 cup of pumpkin puree and I use coconut oil and water instead of vegan milk and I make it in the waffle machine
it turns out amazing, crunchy from the outside and fluffy from the inside
Im not a huge pumpkin fan but I take it as an opportunity to sneak in some veggies and I use tons of cinnamon or vanilla depends on the season and mood and they do the job
Awesome! Thanks for sharing Muneera. š
Can these be made into waffles?
Hi Carrie, I think so! I haven’t tried it as waffles yet so not entirely sure if there might be some small changes needed to be 100% perfect for waffles. But I think it should work!
Love all your recipes I’m vegan and 75 years old, well done Alison
★★★★★
So happy to hear that Maureen! Thank you so much! š
Will another oil like grapeseed oil work instead of olive oil?
Hi Sydney, yes that should be fine. š
Thanks! š
Thank you thank you thank you for this recipe! So many vegan/gf pancake and waffle recipes I’ve found have almond/coconut flour, or bananas, or other allergens I just can’t have. I’m super excited to try making these š
★★★★★
Awesome Shannon! So happy to help. Let us know how you go with the recipe when you try it. š
Done to perfection!