I really hope you’ll love these Gluten-Free Vegan Fluffy Pancakes: they’re simultaneously pillowy and chewy on the inside, and perfectly crispy on the outside. As an added bonus, they’re super easy to make – no blender or aquafaba required!
This recipe came about because, after having made these donuts, I wondered if the batter would work well thrown into a frying pan and made into pancakes…
And, rather happily, I was right! The ground almonds make the pancakes almost cloud-like, with just the right amount of chewiness. I’ve experimented with all sorts of dairy-free, refined sugar free, gluten-free or vegan pancakes, but these are hands down the best ones I’ve ever made! They’re not dense, hard, crumbly, dry or squidgy, but beautifully fluffy and moist and most importantly, unnoticeably vegan and gluten-free. They actually really remind me of these scotch pancakes I ate a lot of as a child.
And what’s best about this recipe is that it comes together really quickly and easily, with no need to faff about with ingredients like applesauce, aquafaba, chia eggs, flax eggs or blended bananas. Leftover pancakes also taste delicious for up to a couple of days afterwards – just warm them up in a frying pan or even the toaster! These pancakes also really conveniently happen to be pretty healthy and refined sugar free too.
The lemon juice and zest adds lovely bright, citrusy flavour, but feel free to skip this out if you’d rather not. If you don’t use lemon juice, however, it’s important to substitute it with vinegar. This is because the mixture of the alkali bicarbonate of soda and acidic lemon juice, which causes a chemical reaction, are absolutely crucial for making the pancakes fluffy.
These Gluten-Free Vegan Fluffy Pancakes are perfect for breakfast or brunch, and are gorgeous drizzled with maple syrup and served with fresh berries and coconut yogurt or coconut whipped cream.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 tablespoons melted coconut oil (or sub olive or vegetable oil)
- 2-3 tablespoons maple syrup, to taste (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Juice of 1 lemon*
- Zest of 1 lemon
- 85g (2/3 cup) ground almonds
- 85g (2/3 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 190ml (4/5th cup) milk, any kind
- Coconut oil, for frying (or sub olive or vegetable oil)
- Maple syrup
- Fresh berries
- Coconut yogurt or coconut whipped cream
- Place the oil, maple syrup, vanilla, salt, lemon juice, lemon zest, ground almonds, gluten-free flour (no need to sift!), baking powder and bicarbonate of soda in a large bowl
- Add the milk and mix well
- For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step)
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
- Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake
- Flip over and cook for another few minutes, until golden brown and crispy on both sides
- Repeat for the rest of the batter - makes around 8 pancakes
- Best served with extra maple syrup, fresh berries and coconut yogurt or coconut whipped cream
- Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop in the toaster!
- *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. If you don't want to use lemon juice, substitute with 1 teaspoon vinegar instead