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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.
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.
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.
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Try vegan breakfast hash for your next gluten-free morning meal!
- 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)