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5 from 1 vote

Vegan & Gluten Free Pancakes

by: claire cary

Made with simple ingredients, these fluffy gluten free pancakes are so delicious and will soon be your favorite weekend breakfast! They're so easy to make with a classic pancake texture.
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
12

Ingredients

Dry:

Wet:

  • 2 tbsp coconut or light brown
  • 1 cup non-dairy milk I used almond
  • 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.

Notes

You want the batter to be pretty thick so the pancakes get nice and fluffy, so avoid adding too much extra liquid.
These pancakes will keep in the fridge for 5 days, or in the freezer for 3 weeks.
The tapioca can be subbed for arrowroot or cornstarch.
Serving: 2pancakes / Calories: 315kcal / Carbohydrates: 56.1g / Protein: 9.7g / Fat: 5.9g / Fiber: 5g / Sugar: 12.3g

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