Gluten Free Vegan Pancakes
OKAY – who knew that making fluffy, gluten free vegan pancakes would require a past life regression session with Einstein? Take away the scaffold (gluten, eggs) and expect the house to rise. Bahahahahaaaaaa! We want our vegan pancakes to be light and fluffy like they ought to be. Don’t you?
We did it!
How? Well, we used our delicious GF Fluffy Pancake recipe as a starting point. We left the flax eggs in the coop and instead used a bit more baking powder, added baking soda, and mixed in a small amount of xanthan gum. In addition, we switched out the dairy and used homemade almond milk, fresh squeezed lemon juice and avocado oil. The result: fluffy, tasty pancakes and a recipe worthy of posting!
Feel free to use your favorite non-dairy milk, and oil or vegan butter, (Dave is really into MCT oil at the moment). Also, if you do not have lemon juice, replace it with apple cider vinegar.
Leave Out the Flax Egg
Why did we leave out the flax egg? This is a question that many people have asked so it’s best to address it. Flax eggs are truly a great egg substitute for many vegan recipes. However, we discovered that the combination of coconut flour in our blend and flax eggs hoard moisture and make it difficult for a gluten free baked good to rise or bake thoroughly. Flax eggs do not provide the structure, nor the binding power, to create fluffy pancakes. So, we needed to be creative. We hope you enjoy the delicious result as much as we do! If you are adverse to using xanthan gum, try tara gum or psyllium husk powder. We have a substitution guide to help.
Let us know how it goes! How did your Gluten Free Vegan Pancakes turn out? We love to receive questions, comments and pictures. Simply leave a rating and comment at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. 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 replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. 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.– Teri & Dave
Recipe Inspiration: Our vegan friend, the Pancake Monster; Photos by DuPree Productions; Recipe updated 4.20 for clarity
Makin’ Vegan Pancakes in the Flour Farm KitchenPrint
Light and fluffy, gluten free Vegan Pancakes. Add your favorite bits either to the batter or scatter on top. Enjoy!
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1 1/2 T spoon & level)
- 1 T Cane Sugar (14g)
- 1 T Aluminum Free, Double Acting Baking Powder (14g)
- 1/4 tsp Baking Soda (1.5g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Xanthan Gum (1g)
- 236 ml (8 oz) Non-dairy Milk (1 C)
- 1 tsp Lemon Juice or Apple Cider Vinegar (5 ml)
- 1 T Neutral Oil or Coconut Oil – melted and cooled (15 ml or .5 fl oz)
- 1 tsp Pure Vanilla Extract (5 ml)
Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (I like to warm mine in the oven)
Before You Dive In – Prep: Please Read!
- Melt and cool the coconut oil, if using
- Combine non-dairy milk and lemon juice or vinegar in a small bowl or liquid measuring cup
- Heat and grease the griddle or pan – see tip in Notes below
Step 1: In a liquid measuring cup or small bowl, combine the non-dairy milk and lemon juice or vinegar. Set aside.
Step 2: In a medium bowl, whisk together the dry ingredients.
Step 3: To the milk mix, whisk in the oil and vanilla.
Step 4: Pour the wet ingredients into the dry ingredients and whisk to combine.
Step 5: Pour about 1/4 cup of batter – or your desired amount if making shapes or minis – per pancake onto the hot griddle. 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 6: 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 7: Remove pancakes from the skillet and transfer to a warm receiving platter. Top immediately and serve.
Tip: 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 F/165-177 C. 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.
Variations: Add a variation such as berries, banana, chocolate chips or your favorite treat.
The nutrition information provided below is for the recipe as written using avocado oil, almond milk, and lemon juice. One pancake weighs about 40 grams (1.5 oz).
- Category: breakfast
- Method: griddle
- Cuisine: vegan
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 2g
- Sodium: 380mg
- Fat: 2.5g
- Saturated Fat: 0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Gluten Free Vegan Pancakes
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