These gluten free and vegan pancakes have become a weekend staple in our home, so I finally wrote down the recipe to share it with you. I am pleased to write that I have cracked the code on how to make gluten free pancakes fluffy, so here are the exact measurements so you don’t have to go through several batches of deflated pancakes like I did!
I’ve used a mix of gluten free flour and oat flour in this recipe, but I also like to add plantain or rice flour to this mix (by substituting 1 cup of the gluten free flour mix), depending on what I have in my pantry.
You can really make these your own, especially when it comes to toppings. This recipe can also easily be transformed into a savoury pancake recipe by omitting the sugar and vanilla, and adding 1/2 tsp of salt to the batter.
Gluten Free Vegan Pancakes
- 2 cups gluten free flour
- 1/2 cup oat flour
- 1/2 tbsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp ground flax seeds
- 2 cups plant-based milk
- 1/2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 pinch salt
- Toppings of your choice
- Oil to season the pan
- In a bowl, combine your gluten free flour, oat flour (I blended regular oats until they turned into flour for this), baking powder and cinnamon.
- In a separate bowl combine the plant-based milk, apple cider vinegar, ground flax seeds (ground in my coffee grinder), brown sugar, vanilla extract and salt. Let sit for 5 minutes.
- Pour your wet ingredients into your dry ingredients and mix, but be careful not to overmix.
- Season a non-stick skillet with a little bit of oil and heat it on medium heat. Pour 2 tablespoons worth of batter into circles into the hot pan, and flip once you start seeing bubbles at the top. Repeat these steps until all of your batter is used up.
- Stack up your pancakes and top them with your topping of choice. I used chocolate tahini and fresh raspberries.