Made with simple ingredients, these fluffy vegan gluten free pancakes are delicious, and will soon be your favorite weekend breakfast! They’re so easy to make with a classic pancake texture.
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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 gf 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. 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!
Ingredients
- Oat flour: The oat flour is the base of the recipe with its neutral flavor.
- Almond flour: The almond flour makes the pancakes super fluffy and also adds a really great flavor
- 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.
- Non-dairy milk: To mix everything together. You can use any type of non-dairy milk. My personal favorite is almond.
- Apple sauce: To help bind the ingredients together since these are egg free pancakes.
- Apple cider vinegar: To help the baking soda activate so these get fluffy!
- Baking soda and powder: To make them fluffy. Baking soda helps this spread, whereas baking powder helps this rise. We want both for this recipe!
How to make this recipe
This recipe 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.
Serving Suggestions & Variations
These pancakes are perfect with some good old fashioned maple syrup, but I love topping them off with banana slices, blueberries, and crushed walnuts.
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 varition!
Homemade oat 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.
Tips & tricks!
- This recipe also uses plenty of of baking soda AND baking powder, which helps give the ultimate fluffy texture. The baking powder is especially important for making pancakes fluffy, so be sure to use the full 2 teaspoons.
- 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.
- 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!
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Vegan & Gluten Free Pancakes
Ingredients
Dry:
- 1 1/2 cup oat flour
- 1/2 cup almond flour
- 2 tbsp tapioca starch
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Wet:
- 2 tbsp coconut or light brown
- 1 cup non-dairy milk (I used almond)
- 1/3 cup apple sauce
- 2 tbsp oil
- 1 tsp apple cider vinegar
- 1 tsp 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.
Tanya
I made these pancakes over the weekend for guests and they were such a hit! No one could guess what the ingredients were!
Claire Cary
Yay! I love fooling people with healthy recipes 🙂