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).
More Staple Gluten-Free & Vegan Recipes
Chocolate Chip Cookie Bars
Homemade Spinach Tortillas
Healthy Power Muffins
For More Dairy-Free & Gluten-Free Recipes, Enjoy Eat Dairy Free!
67 Comments
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.
STOP YOUR SEARCHING!
THESE. ARE. THE. BEST. EVER!
My hubby has to avoid gluten, eggs and milk. This recipe is just the best. Stop scrolling and give this a try, you won’t be disappointed!
Thanks for the recipe.
So glad you are enjoying the recipe Tanya!
These pancakes are soooo delicious!
I didn’t have ground flaxseed and used whole flaxseeds and it wasn’t an issue. The flavor is so good! I’ve saved this recipe to use as our go-to.
Glad you enjoyed the recipe Kelsi!
I made these and used a pan and then a griddle with plenty of oil and they were sticking so bad. Is it because of the honey? They tasted amazing. I’ll add less milk next time but any tips on preventing sticking? Maybe a substitute for the honey? Thank you
Hi Kay, I’m so sorry for your troubles – I hate it when things stick! It isn’t the honey. All sweeteners liquefy when cooked, even granulated, and they actually help prevent sticking. It’s typically the fat. Did you add enough oil to the pan? You can increase the amount of oil in the pancakes, but usually just making sure there is enough in the pan is adequate. It also helps to make sure you pan is fully preheated, then add the oil, then add the batter. If your pan isn’t fully heated, this can cause more sticking.
I’m so confused by all the positive reviews! Mine turned out pretty terrible. The batter was thick and the texture was not fluffy at all. I’ll admit could have been user error but not successful for me!
I can’t say what went wrong without more detail Joelle, but they work great for us and many other people! What user error do you think? Did you substitute any ingredients? Did you use a different gluten-free flour blend? Do you live at high altitude? Pancakes are VERY easy to fix. If your batter is too thick, just add water, a little at a time to thin it out. Easy peasy!
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
Haha, yes, extra vinegar probably gave it some more acidity. Glad you enjoyed it!
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!
That’s wonderful! I’m so happy this recipe worked well for your brunch and hope that you continue to enjoy it Rajith!
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!
So glad you like them as much as I do Brooke!
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sounds like a great recipe! i am allergic to potato as well so i was wondering if cornstarch or arrowroot would work instead? thanks!
Yes, potato starch is ideal due to its weight, but any starch should work, you can even try using all tapioca starch.
I recently had to start my sons on a diet free of gluten, eggs, dairy, soy, corn, all organic and grass-fed. Which is a very big change for little boys to adjust to. These pancakes were a huge hit! They loved them so much that they each ate 3! There was enough batter left over that I have 8 in the fridge that I’m going to use for breakfast over the next few days. The only change I made was adding a little extra almond milk to get the consistency that I prefer. Thank you so much for sharing this recipe! It’s a definite keeper that I’ll be using again and again!
So glad you and your boys enjoyed them Melissa!
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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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made these with bob’s red mill gluten free flour mixture and they turned out great!
Can you use a pre-mixed GF flour instead of making your own? Thanks
Yes, pre-mixed should work well. I prefer one without xanthan or guar gum.
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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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..:)
Thank you so much for a working pancake recipe!
By the way, eggs are absolutely unnecessary! Leave the chickens alone! lol
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!
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!
Is there anything you can sub for the flaxseed, for Autoimmune folks?
You can use chia seed.
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