Gluten-Free Vegan Fluffy Pancakes

Gluten-Free Vegan Fluffy Pancakes

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!

Gluten-Free Vegan Fluffy Pancakes

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 the shop-bought scotch pancakes I ate a lot of as a child.

Gluten-Free Vegan Fluffy Pancakes

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.

Gluten-Free Vegan Fluffy Pancakes

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. 

Gluten-Free Vegan Fluffy Pancakes

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.

Gluten-Free Vegan Fluffy Pancakes

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Gluten-Free Vegan Fluffy Pancakes
Gluten-Free Vegan Fluffy Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

These Gluten-Free Vegan Fluffy Pancakes are pillowy and chewy on the inside, and perfectly crispy on the outside. 

Course: Breakfast, Dessert
Servings: 8 pancakes
Calories: 157 kcal
  • 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
  • Salt, to taste
  • Juice of 1 lemon*
  • Zest of 1 lemon
  • 85 g (2/3 cup) ground almonds
  • 85 g (2/3 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 1 teaspoon baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
  • 190 ml (4/5th cup) milk, any kind
  • Coconut oil, for frying (or sub olive or vegetable oil)
To serve:
  • Maple syrup
  • Fresh berries
  • Coconut yogurt or coconut whipped cream
  1. 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
  2. Add the milk and mix well
  3. 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)
  4. 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
  5. Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake
  6. Flip over and cook for another few minutes, until golden brown and crispy on both sides
  7. Repeat for the rest of the batter - makes around 8 pancakes
  8. Best served with extra maple syrup, fresh berries and coconut yogurt or coconut whipped cream
  9. Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop in the toaster!
Recipe Notes

*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

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