Fluffy Gluten-Free Vegan Pancakes
Prep time
Cook time
Total time
This recipe is adapted from my Pillowy Wholesome Pancakes Recipe in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Recipe type: Breakfast
Cuisine: American
Serves: about 16 pancakes
  • 1¾ cups plain dairy-free milk beverage of choice (see Variations below)
  • ¼ cup oil, plus some for the skillet
  • 2 tablespoons ground flaxseed
  • 2 tablespoons agave nectar or honey
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups Gluten-Free Flour Blend (below)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Maple syrup, cut fresh fruit, drizzly nut or seed butter, or Coconut Whip, for topping (optional)
  1. Measure the milk beverage in a glass measuring cup. Whisk in the ¼ cup oil, flaxseed, sweetener, vinegar, and vanilla.
  2. Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the milk beverage mixture and mix until thoroughly combined.
  3. Heat a drizzle of oil in a large skillet over medium heat.
  4. Using roughly ¼ cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry and bubbles break on the surface of the batter, about 3 minutes. Flip and cook until both sides are light golden brown, about 2 minutes.
  5. Serve with any of the optional toppings.
Favorite Gluten-Free Flour Blend: Combine 4 cups sorghum flour, 1⅓ cups potato starch, and ⅔ cup tapioca starch. Store in an airtight container.

Fluffier or Thinner Variations: This makes rather fluffy pancakes. If you like them even cakier, lower the milk beverage by up to ¼ cup. But if you want thinner pancakes, increase the milk beverage by up to ¼ cup (2 cups total).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fluffy-gluten-free-vegan-pancakes