Gluten-Free Vegan Pancakes
These Gluten-Free Vegan Pancakes will blow your mind! They’re light, airy, fluffy and the perfect morning treat with maple syrup and fresh fruit.
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If you’ve been on the hunt for allergy-friendly pancakes that are gluten-free, dairy-free and egg-free, you’re in the right place.
This recipe makes thick, fluffy gluten-free vegan pancakes every bit as delicious as pancakes made with regular flour. The secret is oat flour, which is nutty, wholesome and delicious for breakfast.
A note about cooking these pancakes: oat flour may burn faster than regular flour. I recommend cooking your pancakes at a lower temperature for less time than you use for regular pancakes.
Ingredients for Vegan Gluten-Free Pancakes
The ingredients for these plant-based pancakes are simple. And the process to make them is just like regular pancakes. Add everything to a bowl and stir until combined. In fact, when you’re using oat flour instead of regular flour, you don’t have to worry about overmixing or your pancakes becoming tough because there’s no gluten!
- Oat flour. Make sure to use certified gluten-free oat flour. Though oats are naturally gluten-free, contamination can be an issue if not certified.
- Baking powder. To help each flapjack rise as it cooks.
- Sugar. Use organic sugar to ensure the pancakes are vegan.
- Non-dairy milk. You can use almond, oat, cashew, hemp, soy––any vegan milk you like!
- Vanilla. For a hint of warming vanilla flavor.
- Oil. This helps enrich the batter and keep the gluten-free pancakes nice and moist.
Substitutions and Swaps
- Oil-free vegan pancakes: Simply replace the oil with an equal amount of applesauce or more non-dairy milk.
- Blueberries and other mix-ins: If you’d like, you can add your favorite inclusions into the pancake batter. Fresh berries, nuts, bananas, chocolate chips are all great.
Storage
These pancakes are best enjoyed fresh off the griddle, with a drizzle of syrup and vegan butter if you like.
However, you can meal prep a big batch of pancakes. Freeze them on a baking sheet for about an hour, until hard. Then transfer them to an airtight bag and freeze for up to three months. You can reheat the pancakes in the microwave, toaster oven or on the stove.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Try vegan breakfast hash for your next gluten-free morning meal!
Gluten-Free Vegan Pancakes
Ingredients
- 1½ cup oat flour
- 1 tablespoon baking powder
- 2 teaspoon sugar
- 1 cup non-dairy milk
- 1 tablespoon oil
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, stir together the oat flour, baking powder, and sugar. Stir in the remaining ingredients (non-dairy milk, oil, and vanilla extract) until just incorporated.
- Heat a non-stick pan to medium-low heat. If you don't have a really good non-stick pan, melt a little vegan butter or oil in the pan. Scoop about ¼ cup of batter into the pan for each pancake.
- Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook until that side is golden brown (about 1-2 minutes)
The texture was nice, but is the amount of baking soda correct? All I could taste was the baking soda. I couldn’t finish them it was so overwhelming.
Hi there! The recipe actually calls for baking powder, not baking soda, so that might be why you are experiencing such a strong taste.
So sad that this recipe didn’t work out well. I’ve made other vegan pancakes before and just decided to try this one because it had less ingredients. But, it came out gummy and the batter was wayyy too thick. I had to loosen it like crazy with water and that’s really the only thing that helped create a pancake, but it wasn’t fluffy like I had imagined. Maybe it needs to be retested a little, I don’t know.
I was looking forward to trying your pancake recipe as I have been searching for one that works, but for whatever reason, this recipe didn’t work out Any tips?
Hi there! I am so sorry to hear that. I’d love to help troubleshoot. Can you tell me how it didn’t work out, exactly? Too runny? The pancakes didn’t set up? Didn’t taste good?
The most common issue I see with pancake recipes is using baking soda instead of baking power or vice versa. This recipe calls for just baking powder. It could be that the baking powder has expired, losing its leavening properties. The flour used can also be a factor – unfortunately not every GF flour is made equal. The oat flour I typically reach for is Bob’s Red Mill.
Did you mean 1 teaspoon (not tablespoon) of baking powder?
Nope! 1 tablespoon of baking powder is correct.
Awesome, and…. EASY!
It’s great to have pancakes on the menu again. We did notice a little gumminess but I’m blaming that on the cook (me).
I tried these last week, and they were a bit gritty. That’s my fault for not sifting my homemade oat flour. With that in mind, I tried it again yesterday. They looked beautiful. But stupid me added baking soda instead of baking powder–yuk!! I’ll try again soon and I’m sure they are going to be delicious. I have to eat a gluten-free, dairy-free, egg-free diet, so I am looking forward to trying out your other recipes.
Can I use almond flour instead of oat flour? As I can’t eat Wheat, oats or Rice
Hi Kerry! I have not tried it with almond flour so I’m not sure.
Can we use maple syrup instead of sugar?