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!
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.
Nicole 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!
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.
- 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)
- Measure the milk beverage in a glass measuring cup. Whisk in the ¼ cup oil, flaxseed, sweetener, vinegar, and vanilla.
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the milk beverage mixture and mix until thoroughly combined.
- Heat a drizzle of oil in a large skillet over medium heat.
- 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.
- Serve with any of the optional toppings.
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).