Incredibly Fluffy Vegan Pancakes

Made with simple ingredients, these fluffy vegan pancakes are nutritious, delicious, and will soon be your favorite weekend breakfast! They’re gluten free, refined sugar free, and oil free, but I promise they are 100% delicious.

This recipe was originally published on September 29, 2018, but has been updated as of September 18, 2019 with new photos and a slightly modified recipe.

Nothing screams Saturday morning more than pancakes. Sweet potato pancakes, banana pancakes, chocolate chip pancakes, the options are virtually endless over here!

These fluffy vegan pancakes really may just be the fluffiest pancakes around. Want to know one of the key ingredients to making these pancakes so fluffy?! …..quinoa flour!

Ingredients for ultra fluffy vegan pancakes

• Oat flour: The oat flour is the base of the recipe.
• Quinoa flour: The quinoa flour makes the pancakes super fluffy and also adds extra protein.
• Coconut sugar: To lighten sweeten the batter.
• Cinnamon: 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 we aren’t using egg.
• Apple cider vinegar: To help the baking soda activate.
• Vanilla: For extra flavor.
• Baking soda and powder: To make the pancakes fluffy.

How to make fluffy pancakes

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, quinoa flour, baking soda, baking powder, cinnamon, coconut sugar, and salt. Mix well.

Add in all of the remaining ingredients and whisk together until a batter forms. Use a 1/3 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.

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 even some blueberries if desired.

Fluffy pancakes tips & tricks!

• To make your pancakes fluffier, be sure you don’t over mix the batter. Mix it just until everything is incorporated, but not more!

• 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 pancakes can also be frozen, they will keep in the freezer for 2-3 weeks.

• The batter will thicken as it sits. The recipe calls for 3/4 – 1 cup non-dairy milk, I suggest starting with 3/4 cup and adding the remaining 1/4 cup as you cook the pancakes to prevent the batter from getting too thick. However, thicker batter means fluffier pancakes!

Try these gluten free breakfast recipes next!

• Baked Cinnamon Roll Oatmeal
• The Best Almond Flour Waffles
• Fluffy Lemon Blueberry 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!

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