Our Best Gluten-Free Vegan Pancakes for a Perfectly Fluffy Stack

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In Go Dairy Free: The Guide and Cookbook, I have a delicious and healthy recipe for Pillowy Wholesome Pancakes. It’s made without any milk or eggs, is purely whole grain, and yet somehow those pancakes come out nice and fluffy. Years ago, I shared a gluten-free version of that recipe, and today I’m giving it a big update and moving it to our recipe section so more of you an find it!

The Best Gluten-Free Vegan Pancakes Recipe - Fluffy Perfection! Includes freezer and toaster-friendly tips. Recipe is also dairy-free, egg-free, nut-free, and soy-free.

Our Best Gluten-Free Vegan Pancakes for a Perfectly Fluffy Stack

Way back in 2010, a viewer named Nicole emailed to tell me what gluten-free flour blend worked perfectly as a substitute in my Pillowy Wholesome Pancakes recipe.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingNicole had become a big fan of the original recipe from Go Dairy Free, but her family had to transition to a gluten-free diet. She was determined to keep these pancakes on the table, so Nicole  began experimenting. She tested several store-bought blends that didn’t make the cut, but found that the simplest homemade blend worked like a charm! We’ve included that popular quick mix with the recipe. It doesn’t use any gums, so the texture is preserved.

Freezer / Toaster Pancake Tips

If you have leftovers, flash freeze the gluten-free vegan pancakes in a single layer in your freezer. Place them in a zip-top baggie, press the air out, and seal. Store them in the freezer and enjoy as many as you want on any given morning. Just pop them in the toaster!

The Best Gluten-Free Vegan Pancakes Recipe - Fluffy Perfection! Includes freezer and toaster-friendly tips. Recipe is also dairy-free, egg-free, nut-free, and soy-free.

Special Diet Notes: Fluffy Gluten-Free Vegan Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

4.3 from 3 reviews
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.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: about 16 pancakes
Ingredients
  • 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)
Instructions
  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.
Notes
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).

More Staple Gluten-Free & Vegan Recipes

Chocolate Chip Cookie Bars

Wholesome Chocolate Chip Cookie Bars - Gluten-Free, Dairy-Free, Vegan, and Free of Top Allergens. They're also made without refined sweeteners and with ancient grains!

Homemade Spinach Tortillas

Homemade Spinach Tortillas - Gluten-free, vegan recipe (pictured) + a wheat-based version

Healthy Power Muffins

For More Dairy-Free & Gluten-Free Recipes, Enjoy Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

32 Comments

  1. Just fyi, vegans don’t consider honey to be a vegan item because the bees are being exploited for their food source. Thank you.

    • That’s why there is agave nectar as an option. Some vegans do eat honey, some don’t. It’s a tricky subject. But I always make sure to offer a honey-free option on all vegan recipes.

  2. What?!?! These are amazing!! I had a hankering for my step-mom’s pancakes this am. In my memory there was this delicious twang that I’d never encountered in other peep’s pancakes. I found this recipe, saw I had all of the ingredients ( I used Bob’s RM Gluten Free Mix) , I cut the recipe in half and there’s still a tonnnnn of batter! I had to add a few more splashes of oat milk for the consistency I like. I cooked these up with some fresh blueberries and SHAZAM!!! So delish! I even added a bit more Apple cider vinegar (my eye read tablespoon instead of teaspoon) and they turned out so good. Maybe the vinegar gave them the twang I e been looking for! Ha!! Thanks for sharing this gem.
    DH

  3. Rajith Skysong on

    Wow! Awesome — family and friends jumping up and down with a hearty heck YES – we love these!
    I put in google – no fail gf and egg free pancakes! Found yours that said fluffy! I energy tested and got yes — with 8 folks for brunch – and many not so grand gf egg free pancakes – I was nervous!

    My internal guidance was to let the apple cider vinegar percolate with the other wet ingredients for a good 10 min. I did use coconut milk and avocado oil. It was great to see stuff bubble and the chemistry getting activated! Then i put it in my kitchen aid bowl and added the remaining ingredients – oh – I used coconut sugar as I had no honey or agave. I whipped it slowly then quickly for 30 more seconds — we added blueberries and bananas — oh my gosh BEST FLUFFY DELICIOUS GF PANCAKES EGG FREE in the last 10 years of gluten free cooking. I doubled the recipe and had only 3 small pancakes left as they devoured everyone! Thank you — thank you! my grandkids are in heaven! I served this with side bowls of coconut milk yogurt with berries, maple syrup and almond butter!

  4. Just made these pancakes this morning…half regular and the last half I mixed in choc chips. These are my favorite pancakes of all time and I’ve had my fair share of gluten, egg-filled pancakes! I love these pancakes and I see them showing up regularly in my house 🙂
    Thanks for an awesome recipe!

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  7. sounds like a great recipe! i am allergic to potato as well so i was wondering if cornstarch or arrowroot would work instead? thanks!

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  9. Stefanie Lynn on

    This a great recipe, but are you aware of the close corelation of salicylates and autism. I have cut all dairy, gluten and FINALLY salicylates and am noticing a HUGE difference in negitive symptoms ( barely any non verbal communication) My 2 daughter are literally becoming different children before my eyes. Honey, grapeseed Oil, and apple cider vinegar are all extremely high in salicylates. I would have to say removing dairy and gluten DID help some but once I removed the salicylates…presto!!!

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  11. We just recently had to go gluten, egg and dairy free and now rice free – thank you so much for a pancake recipe that is not gluey or an epic failure – I am sooooo tired of that happening 🙂

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  13. I made these this morning for breakfast. They are the best gluten-free vegan pancakes I have ever made!!! Thank you so much! They were fluffy and delicious! I pinned it, shared it and will be making them again for my family..:)

  14. Hi! Just made this, they are the best gf pancakes I have ever made! So fluffy and delicious! I used coconut oil, it gives them such a delicate flavour. raving! Thanks!

  15. you need to add eggs, otherwise they just fall apart on the plate…i realize some may have an allergy but-
    Thanks for the recipe!

    • Wendi, the original recipe is with spelt flour, so it has gluten and no need for eggs. This version will be more delicate, but the starches should provide some binding power. Thanks for the feedback!

  16. Can you substitute the oil with apple sauce? Or something else?
    I made these and they turned out awesome, although I didn’t have tapioca starch so I just increased the potato starch. And I added walnuts and strawberries. Very yummy. I’m just looking to reduce the fat in em.
    Thanks

    • Hi Shannon, glad you liked the recipe!

      You could substitute applesauce or banana for a bit of the oil (or even increase the liquid slightly), though I personally wouldn’t substitute it all. Fat free pancakes and baked goodies that are made with quick leaveners (baking powder/soda) tend to taste gummy. I think you could safely reduce the oil in half though.

    • I haven’t used oil in anything since I turned vegan at age 63 – 5 years ago. I love the challenge of substituting the oils and all the non dairy butters and spreads that are on the market – they are filled with “stuff” I don’t want in my body. Recently I started making “butter/oil” with avocado, almond butter and a very small amount of warm water. My breads and cakes are coming out great! Example: if the recipe calls for 1/3 cup of oil or non dairy butter = 1 Tbls of avocado, 2 Tbls almond butter, making up the 1/3 cup – the rest in warm water. Whisking together to form a nice smooth “oil/butter”. Use different measurements to desired textured and flavor.
      I’m looking forward to making some of your recipes. Thanks for all your work.
      Barbara J Mathison

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