Vegan Gluten Free Pancakes

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

1. Vegan Banana Pancakes
2. Vegan Tofu Scramble
3. Vegan Waffles
4. Avocado Toast
5. Vegan French Toast
6. Vegan Gluten Free Banana Bread

Vegan Gluten Free Pancakes

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★★★★★

5 from 2 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 8

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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!

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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

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Instructions

1. Sift the gluten free all purpose flour into a mixing bowl and then add the sugar, baking powder and salt and mix together.
2. 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.
3. 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.
4. Heat a frying pan with some olive oil until hot and then spoon out the batter in roughly 1/4 cup measures.
5. Cook until the edges start to look dry and there are bubbles on top before flipping and cooking on the other side.
6. Cook until browned on both sides.

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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