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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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 ¼ 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.
- Cook until both sides are browned.
- Serve with vegan butter, syrup, fresh berries, or whatever pancake toppings you prefer.
Ingredient Notes & Tips
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!
Storing and Freezing
Keep leftover pancakes stored in the fridge and enjoy within 5 days. You can reheat them in the toaster.
They are also freezer friendly. 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
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gluten Free Pancakes
Ingredients
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 ¼ 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.
Video
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 use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. 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.
Really light and fluffy! I used an egg as we can’t use flax and only 2 tablespoons of sugar and they were delicious – thank you 🙂
Happy to hear you enjoyed the recipe Claire! Thanks for sharing and for your great review!