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.
I love that you always have a gluten free option. And your recipes work great with the Great Value/Walmart GF flour brand that’s the most accessible for me. I found you through your pineapple upside down cake. It’s been a huge success and my husband asks for it all the time. I’m excited to try more of your recipes!
Thank you!
So pleased to hear that Mallory, thanks so much for the awesome comment and review.
Completely awesome! “Best pancakes ever” according to my 6yo son. We’re not vegan, but we’re gluten, egg and dairy free at present so this was a perfect solution. I hope I’ll keep doing them even when we’re no longer restricted on anything.
So happy to hear that Alice! Thanks so much!
Very easy and turned out perfect!
Awesome, thanks Yas!
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 don’t know why I have never commented on one of Alison’s 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! 🙂
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. 🙂
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! 🙂
Will another oil like grapeseed oil work instead of olive oil?
Hi Sydney, yes that should be fine. 🙂
Thanks! ????
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 😀
Awesome Shannon! So happy to help. Let us know how you go with the recipe when you try it. 🙂
Done to perfection!