Vegan Gluten Free Pancakes
Made with simple ingredients, these fluffy vegan gluten free pancakes are delicious and will soon be your favorite weekend breakfast! They’re easy to make from scratch and have a classic fluffy pancake texture.
Nothing screams Saturday morning more than pancakes. Sweet potato pancakes, banana pancakes, chocolate chip pancakes, the options are virtually endless over here!
It’s really easy to make vegan gluten free pancakes with a store bought gluten free all purpose flour, but those can get pricy and every brand can produce very different results. So, for this recipe I decided we’ll just make our own flour blend so the results stay consistent.
We’ll need a base of oat flour and almond flour with a bit of tapioca starch to bind everything together and make them fluffy! There’s no egg and no flax, just a bit of apple sauce instead.
Because almond flour has a nutty flavor, it gets balanced out with oat flour, which together, make these pancakes SO fluffy. They’re freezer friendly too which makes them perfect for meal prep! Try my vegan belgian waffles or PB&J overnight oats next!
How to make vegan gluten free pancakes
This recipe really could not be more simple! First you’ll want to combine all of the dry ingredients in a large bowl.
This includes the oat flour, almond flour, tapioca starch, baking soda, baking powder, cinnamon, sugar, and salt. Mix well.
Add in all of the remaining ingredients and whisk together until a batter forms. Use a 1/4 measuring cup to measure the batter onto a warm griddle or pan.
Cook on each side for 1-2 minutes or until bubbles start to form and the edges pull in slightly.
Transfer to a cooling rack while you prepare all of the other pancakes. This ensures the bottom of the pancake doesn’t get soggy from the heat sitting on a plate. Try my gluten free sheet pan pancakes next!
Key Ingredients
- Oat flour: The oat flour is the base of the recipe which yields a very soft and fluffy texture.
- Almond flour: The almond flour makes the pancakes super fluffy and also adds a really great flavor. If you have a nut allergy, you can sub the almond flour for more oat flour to make these nut free.
- Coconut or light brown sugar: To lighten sweeten the batter. You can really use any granulated sugar such as maple sugar, coconut, light brown or cane.
- Cinnamon & vanilla: For extra flavor.
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- Non-dairy milk: To mix everything together. You can use any type of non-dairy milk. My personal favorite is unsweetened almond, but my homemade walnut milk is delicious too.
- Apple sauce: To help bind the ingredients together since these are egg free pancakes.
- Baking powder: To make them fluffy. We don’t need any baking soda, just baking powder to yield a nice fluffy texture.
Serving suggestions
These pancakes are perfect with some good old fashioned maple syrup, but I love topping them off with a simple blueberry compote and extra fresh berries.
Feel free to throw in some chocolate chips to the batter (or just make my chocolate chip pancakes!), or some blueberries if desired. Sub the apple sauce for banana or pumpkin puree for a flavorful variation!
Homemade flour
This recipe is made with a base of oat flour, but if you don’t have any, don’t worry since you can easily make your own!
Just add either quick or rolled oats to a high speed blender or food processor and process until you get a fine flour. Measure after blending before adding to the batter.
How to store and freeze
Once prepared, these pancakes will store in the fridge for 5 days. Keep them in an air tight container and reheat on the stove, toaster or microwave. My personal preference is to reheat in the toaster.
These vegan gluten free pancakes can also be frozen, they will keep in the freezer for 3 weeks. Make sure to let them cool completely before transferring to an air tight container.
Pro tip: The batter will thicken as it sits. The recipe calls for 1 cup non-dairy milk, but you might need to add a few more tablespoons if you’re only cooking 1-2 pancakes at a time.
However, thicker batter means fluffier pancakes, so keep it thick if you prefer more fluff!
Try these recipes next!
- Baked Cinnamon Roll Oatmeal
- Almond Flour Waffles
- Vegan Blueberry Pancakes
- Cinnamon Roll Pancakes
- Matcha Pancakes
Try this recipe? Leave a comment and rating below and let us know how it turns out! Follow along on instagram for more recipes & updates!
Vegan Gluten Free Pancakes
by: claire cary
Ingredients
Dry:
- 1 ½ cup oat flour
- ½ cup almond flour
- 2 tablespoons tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet:
- 2 tablespoon sugar any kind of granulated sugar works
- 1 cup non-dairy milk I used almond
- ⅓ cup apple sauce
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla
Instructions
- Whisk together all dry ingredients in a large bowl. Be sure to spoon and level the dry ingredients, don’t scoop right from the bag.
- Add all remaining ingredients to the bowl and whisk together.
- Use a 1/4 measuring cup to pour the batter onto a warm and greased griddle or saute pan. The batter will thicken as it sits, so you can add more milk as needed or keep it thick which will just make the pancakes fluffier.
- If the batter is thick, when you add it to the pan, you’ll just want to take the back of a spoon and smooth/spread it out a bit until it’s an even circle.
- Cook on each side for 1-2 minutes or flip once bubbles start to form.
- Repeat until all batter has been used. Serve with syrup and fresh berries.
Notes
Comments
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So I thought they were a bit too thick at first but I realized I am used to the Thinner, flapjack type of pancakes. So, I did add so additional applesauce, not a lot, and that thinned it out some, also I think added a bit more flavor, a plus for me. Overall I enjoyed the pancakes, so thanks for the receipe.
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Glad you made it work for you!
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Thank you for your recipe, they were really yummy and fluffy, have you tried making them with purée banana instead of the apple. Next time I will only use 1 tablespoon of coconut sugar. Thanks again, I loved your vegan and gluten free pancakes.
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Yes, you can definitely use banana puree, sounds delish!
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I have recently found out that I have a sensitivity to both gluten and egg yolks, so I was looking for a go to recipe for pancakes. When I discovered this one, I had to give it a try. They turned out great! I am going to make my own mix of the dry ingredients to keep on hand to make the process simpler. One change I inadvertently made was I added coconut flour instead of any sugar. The pancakes were sufficiently “sweet” enough for me and I will keep that change for my recipe. Also, I will be making note to 1) heat the griddle first, so the batter doesn’t get too thick while waiting and 2) add a little water as needed to make the batter more pourable with each batch. Thank you for posting this recipe.
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I am interested in trying this recipe but do not understand about the coconut/light brown!
What does 2Tbsps of Coconut or light brown mean🤔
Please explain!
Thanks!-
That just means you need 2 tablespoons of either brown or coconut sugar! Either one works, but some people prefer refined sugar free and use coconut sugar.
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I made these pancakes over the weekend for guests and they were such a hit! No one could guess what the ingredients were!
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Yay! I love fooling people with healthy recipes 🙂
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