Gluten-Free Vegan Pancakes
Unbelievably soft and fluffy, these gluten-free vegan pancakes cook up like they were born for brunch (that’s because they were, silly). No need for sorcery or $18 flour blend, just everyday staples and a hot pan. Make a double batch if you’ve got a crowd, or if you are the crowd. I won’t judge.
Servings: 11 Pancakes
Calories: 241kcal
Cost: $5.50
Equipment
Ingredients
If using pre-made gluten-free flour mix:
- 2 ¼ cups all-purpose gluten-free flour
If mixing your own flour blend:
- 1 ¼ cup oat flour
- ½ cup cassava flour
- ¼ cup white rice flour
- ¼ cup potato starch
Remaining Dry Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon optional
- ½ teaspoon salt
Wet Ingredients:
- 1 ¾ cup unsweetened plant-based milk
- 3 tablespoons sunflower oil canola oil, or vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 tablespoons maple syrup
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Fresh berries or fruit
Instructions
- In a large mixing bowl, whisk or sift together the flour blend with the baking powder, baking soda, cinnamon if using, and salt.
- In a separate bowl or large measuring cup, whisk together the plant-based milk, oil, vanilla extract, and maple syrup.
- Pour the wet ingredients into the dry ingredients. Mix just until a batter forms and no visible pockets of dry flour remain. Do not overmix!
- Set a nonstick or well-seasoned cast iron skillet over medium heat. After 2 minutes when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter per pancake into the skillet, leaving space between each to allow for spreading. Depending on the size of your skillet or griddle, it is likely you will cook the pancakes in more than one batch.
- Cook over medium heat for 2 to 3 minutes, or until the edges look set and bubbles form across the surface. Flip and cook the second side for 2 minutes, or until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter, adding more oil or vegan butter as needed between batches.
- Serve hot with vegan butter, maple syrup, whipped cream, or fresh fruit as desired.
Notes
🦇 Batter Man:
Let your batter rest 5–6 minutes if it seems thin. Oat flour and potato starch need time to absorb liquid and stabilize the mix.
🔥 Heat Me Baby One More Time:
Medium heat is your golden zone. Too hot burns the outside; too low dries the inside. Keep it steady for fluffy, crisped perfection.
🚑 Grease Anatomy:
Re-grease your skillet between batches. It keeps each pancake cooking clean and adds that buttery finish.
🔋 Pour Decisions:
If the batter thickens as it sits (and it will), stir in a splash of plant milk to loosen it before pouring. Thick batter = uneven pancakes.
Nutrition
Calories: 241kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 222mg | Potassium: 147mg | Fiber: 4g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 2mg