Who doesn’t love pancakes? Fluffy, gluten free cakes of goodness filled or topped with little morsels of delight are a star attraction at our house – especially on Sunday mornings. Our daughter loves to eat pancakes with chocolate chips and our son enjoys eating them soaked in pure Vermont maple syrup. We hope you enjoy them as much as we do!
Variations (See vegan version below.)
This recipe is so easy to adapt! Feed your craving.
Buttermilk: If using buttermilk, reduce baking powder to 1 tsp (5g) and use 237 ml (8 oz or 1 cup) of buttermilk in place of milk and vinegar.
Chocolate Chip: Add 1/4 C (42g or 1.5 oz) mini chocolate chips or your favorite morsel to the dry ingredients.
Banana: Add 1 medium, over-ripe mashed banana to the wet ingredients. We also switch the cane sugar to brown sugar.
Berries: Add 1/3 (about 57g or 2 oz) after mixing the dry and wet ingredients. The pieces should be small and bite sized. If using frozen berries, drain them and sprinkle with a small amount of the dry mixture to prevent colored pancakes.
Beautiful Cakes of Goodness
How to Make Vegan Pancakes
Make perfect, light and fluffy pancakes that are egg and dairy free.
We start heating the pan or griddle as part of our prep process. The success of vegan pancakes depends on a hot pan – about 325-350 degrees. We heat a skillet on medium high and then just before we add in the wet ingredients, we reduce the heat to medium low and that works for us. Let us know what works best for you!
For the dry ingredients:
- Increase the double acting, aluminum free baking powder to total 1 T (14g).
- Add 1/4 tsp baking soda (1.5g).
- Add 1/4 tsp xanthan gum (1g).
For the wet ingredients:
- Use unsweetened, non-dairy milk, such as almond milk and increase to total 236 ml (8 oz or 1 C).
- Reduce the apple cider vinegar to 1 tsp (5 ml). We like to use lemon juice instead of cider vinegar in our vegan pancakes.
- Skip the eggs and butter, and substitute 1T (15 ml) of your choice of oil (avocado or coconut, for example.)
- Add a variation such as berries, banana, chocolate chips or your favorite treat? Plain works too!
Whisk together the dry ingredients in a medium bowl. In a separate liquid measuring cup, whisk together the wet ingredients. Combine the wet to dry. Mix until blended and you are ready to go! Drop batter onto hot skillet or griddle and flip when bubbles in the batter burst and edges appear to dry. Top with your favorite fruit, syrup or whipped coconut cream. Yum!
Vegan Pancakes with NW Huckleberries
Let us know how it goes! We love to receive questions, comments and pictures. Simply leave a note at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Products from Amazon.com
Price: $29.99Was: $34.99
Price: Check on Amazon
Recipe Inspiration: Lazy Flour Farm Mornings & Michael Ruhlman – author of Ratio
Photos by DuPree Productions
Recipe Updated 2/20/19 for clarity. Vegan recipe added 10/20/18 :).
Sunday Mornings at Flour Farm
With Eggs & Dairy
Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (optional – warm in the oven)
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Vegan: Read instructions in the blog above or the notes below.
Before You Dive In – Prep:
- Melt and cool the butter. If using the microwave, melt the butter for 20-30 seconds and then cool for 10 minutes.
- Combine milk and vinegar in a small bowl or liquid measuring cup.
- Bring ingredients to room temperature – not necessary, but preferred.
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1 1/2 T)
- 1 T Cane Sugar (14g)
- 1 1/2 tsp Non Aluminum Double Acting Baking Powder (6g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 177 ml (6 oz) Whole Milk (3/4 C)
- 1 T Apple Cider Vinegar (15 ml)
- 1 Large Pasture Raised Egg (50g)
- 2T Butter – melted and cooled (28g/1 oz)
- 1 tsp Pure Vanilla Extract (5 ml)
Please read prep note above before you begin, thank you!
Step 1: Combine the milk and cider in a small bowl or liquid measuring cup. Set aside.
Step 2: In a medium bowl, whisk together the dry ingredients. Set aside.
Step 3: Whisk the egg and vanilla into the milk/vinegar mixture.
Step 4: Pour the wet ingredients into the dry ingredients and thoroughly combine.
Step 5: Allow the batter to sit for a few minutes while the skillet heats.
Step 6: Spray a skillet with non-stick spray or grease with your favorite oil or butter. Heat the skillet on medium low/medium. I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.
Step 7: Pour about 1/4 cup of batter per pancake onto the griddle – or your desired amount if making shapes or minis.
Step 8: When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.
Step 9: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.
Step 10: Remove pancakes from the skillet and transfer to a warm receiving platter. Top immediately and enjoy!
Make Ahead Time Saver: Weekday mornings are hectic at our house, so I always make extra pancakes on Sunday and freeze the rest for a midweek treat. Gluten free pancakes are easy to freeze and reheat. They taste delicious. Place pancakes in a freezer bag or container. If you are stacking them, place a layer of unbleached parchment between layers to avoid sticking. When ready to eat, warm them in a toaster oven or in a skillet set to low for several minutes. They store well in the freezer for up to a month.
Vegan: We start heating the pan or griddle as part of our prep process. The success of vegan pancakes depends on a hot pan – about 325-350 degrees. We heat on medium high and then just before we add in the wet ingredients, we reduce the heat to medium low and that works for us. For the dry ingredients: Increase the double acting, aluminum free baking powder to total 1 T (14g), Add 1/4 tsp baking soda (1.5g), Add 1/4 tsp xanthan gum (1g). For the wet ingredients: Use unsweetened, non-dairy milk, such as almond milk and increase to total 236 ml (8 oz or 1 C). Reduce the apple cider vinegar to 1 tsp (5 ml). We like to use lemon juice instead of cider vinegar in our vegan pancakes. Skip the eggs and butter, and substitute 1T (15 ml) of your choice of oil (avocado or coconut, for example.) Add a variation such as berries, banana, chocolate chips or your favorite treat? Plain works too!
Nutrition Information provided below is for the recipe as written using organic salted butter.
Nutrition information for vegan pancakes is as follows using avocado oil, organic unsweetened almond milk, organic cane sugar and organic pure lemon juice: Yield – 10 medium, Calories 70, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 380mg, Total Carbohydrate 11g, Fiber 1g, Sugars 2g, Protein 1g.
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 2
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Gluten Free Pancakes Vegan