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    You are at:Home»Dairy-Free Recipes»Alisa's Recipes»Our Best Gluten-Free Vegan Pancakes for a Perfectly Fluffy Stack

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

    59
    By Alisa Fleming on February 16, 2020 Alisa's Recipes, Breakfast, Dairy-Free Recipes

    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.

    4.6 from 11 reviews
    Fluffy Gluten-Free Vegan Pancakes
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    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: Alisa Fleming
    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).
    3.5.3229

    More Staple Gluten-Free & Vegan Recipes

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    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
    Alisa Fleming
    • Website

    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.

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    59 Comments

    1. Christine on February 23, 2022 10:01 am

      These area solid meh for me – they were very thin and crumbly. I ended up adding extra flour to make them thicker, but it didn’t really help. I think the issue was that I used a gum free oat milk, so we got a double whammy with the milk being thin to begin with and no gums to help bind them. I don’t think I’ll make these again, but I’m glad they worked out for others!

      Reply
    2. Melinda Perich on October 5, 2021 7:14 am

      AWESOME RECIPE! I use the recipe to make waffles instead of pancakes, because these freeze wonderfully, and I can pull one out of the freezer and toast it for a quick breakfast, and they are MUCH better than Eggos. Perfect for those of us who much avoid gluten, dairy, and eggs. I substituted in a little buckwheat flour, and swapped out the honey for maple syrup, making them low FODMAP as well. I also worked out how to mix up the 2 cups of gf flour by weight: 119 g sorghum, 54 g. potato starch, 19 g. tapioca starch and 35 g. buckwheat flour. Thank you so much for formulating this recipe!

      Reply
      • Alisa Fleming on October 5, 2021 6:01 pm

        That’s wonderful! Thank you for sharing your adaptations Melinda!

        Reply
    3. Laura on October 3, 2021 4:19 am

      I must have done something wrong. These were so thick and the texture seemed undercooked no matter how long I left them. I guess I should have added more almond milk

      Reply
      • Alisa Fleming on October 3, 2021 5:25 pm

        Yes absorption can vary. Add more milk beverage if the batter is too thick.

        Reply
    4. Catherine on August 13, 2021 8:06 am

      I made these this morning and I’m amazed at how brilliantly they’ve turned out! I’m a vegan with a nut allergy, and I’ve recently found that gluten is the source of a lot of my IBS issues…I thought pancake days were behind me. How could I possibly have a vegan, nut free, gluten free pancake!?

      Until today! These are DELICIOUS. My non-vegan, non-gluten intolerant boyfriend approved too! I didn’t have any lemon juice or apple cider vinegar, so I skipped those and they still turned out brilliantly.

      They are soft in the middle with a lovely, crispy edge. These will be my go-to pancakes from now on. Thank you! 💛

      Reply
      • Alisa Fleming on August 13, 2021 12:45 pm

        That’s wonderful! I’m glad you both enjoyed them!

        Reply
    5. Mayen on July 3, 2021 4:19 pm

      Hello!! Okay, so I rarely comment on recipes but wow. Just WOW. I have to start by saying that I suffer from MANY food allergies and over the years have had to experiment a lot! It’s been so long since I’ve had puffy fluffy pancakes until I made your recipe today! With most recipes online, I have to make my substitutions with ingredients that are safe for me and just hope for the best! For example, some of the things I used in your recipe were Trader Joe’s gluten free mix, rice milk, maple syrup as the sweetener etc. but for the most part, the ingredients you stated were all safe for me and easy to use what I already have! WOW! The search for fluffy, allergy safe, vegan and GF pancakes is over! Wish I found this recipe sooner instead of the flat pancakes I’ve been making (lol)! These are AWESOME! They taste better than “regular” pancakes but remind me of the pancakes I once ate before my allergies! Which is so great! I missed these textures and flavors! I knew once I saw the batter and smelled it that it would be good! And it was beyond! Did not disappoint! Thank you SO much for this recipe! You have no idea how much finding a recipe as great as this means to someone like me that has many limitations due to life long food allergies! This is a forever recipe! Thank you!!!! Yummm!!!!

      Reply
      • Alisa Fleming on July 3, 2021 7:19 pm

        I’m so happy to hear this recipe brought pancake joy into your life Mayen! Thank you for the feedback.

        Reply
    6. Marianne on April 4, 2021 5:50 pm

      What can you use in place of Sorghum Flour? Almond? Oat? Millet? Brown rice? Or a combination?

      Reply
      • Alisa Fleming on April 4, 2021 6:19 pm

        You’ll want to use another grain flour. I would recommend rice or oat as my preferred flours. You might get good results with other grain flours. Nut flours would require modifying the recipe.

        Reply
    7. Patricia Neville on March 24, 2021 11:00 am

      Hi Alisa,
      This recipe seems wonderful and would like to make, but 16 pancakes at one time is a lot! Could the leftover pancakes be frozen and heated in a toaster oven for a future date?

      Reply
      • Alisa Fleming on March 24, 2021 11:19 am

        Yes, see the “Freezer Tips” in the post.

        Reply
    8. Myriam Gendron on January 22, 2021 10:09 am

      Amazing recipe, thank you so much! I will definitely be making again. I used Bob’s Red Mill GF flour and subbed 1/4 cup almond meal in place of some of the flour (a trick I use a lot for baked goods).
      They are PERFECT! Yummy in my tummy!

      Reply
      • Alisa Fleming on January 22, 2021 12:55 pm

        That’s wonderful Myriam! Love the addition of almond flour, too!

        Reply
    9. Melissa on August 8, 2020 7:31 am

      I recently had to give up gluten, eggs, dairy, peanuts, and bananas so baking feels nearly impossible right now. I woke up this morning NEEDING pancakes and the internet led me to this recipe. I used a blend of coconut and oat milk, Bob’s Red Mill gluten free flour, and whole chia seeds instead of flax. At first my batter was incredibly thick so I added more coconut milk to thin it out a bit. It was still pretty thick. The pancakes came out great. They were thick and fluffy and filling! Just what I needed this morning. I but a teaspoon of almond butter and some maple syrup on them – so yummy!

      Reply
      • Alisa Fleming on August 8, 2020 9:46 am

        That’s wonderful! Yes, the thickness of the batter can vary based on the flour blend you use – perfect that you added more liquid.

        Reply
    10. Tara on July 26, 2020 7:23 am

      i’m currently eating these. First time trying a GF pancake recipe. I’m trying to cut back on my gluten.
      These are kind of meh. I guess I’m just a diehard carb addict, so the texture and taste will take some getting used to… Don’t get me wrong, they’re probably phenomenal for a “gf” recipe but I’m still adjusting. 🙁

      Reply
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