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Home » Recipes » Breakfast

Gluten-Free Vegan Pancakes

Modified: Jul 13, 2024 · Published: May 15, 2019 by Rhian Williams

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A stack of gluten-free vegan pancakes topped with berries

These Gluten-Free Vegan Pancakes are super soft, fluffy and pillowy. They're super easy to make - no blender or aquafaba required. They're not hard, crumbly, dry or squidgy!

A stack of gluten-free vegan pancakes topped with fresh berries and syrup

These are seriously the best Gluten-Free Vegan Pancakes! The ground almonds make the pancakes almost cloud-like, with just the right amount of chewiness. They're made without a blender and there's no flax eggs, aquafaba, bananas, chia eggs or applesauce required. They come together in one bowl, take just 25 minutes and are super easy to make! They're filling and satisfying, have a bright lemon flavour and are refined sugar free too. Perfect for breakfast, a snack or dessert!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Mix together all the ingredients in a glass mixing bowl - no need to sift the flours!

Tip: 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.

Gluten-free vegan pancake batter in a glass mixing bowl
  • Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.

Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.

  • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
A white gluten-free vegan pancake being cooked in a black frying pan
  • Flip over and cook for another few minutes, until golden brown and crispy on both sides.

Tip: Use a spatula to flip over the pancakes.

A golden brown gluten-free vegan pancake being cooked in a black frying pan
  • Repeat for the rest of the batter - makes around 8 pancakes.

Serving suggestions

  • Maple syrup.
  • Almond or peanut butter.
  • Chopped nuts.
  • Fresh berries.
  • Sliced bananas.
  • Coconut yogurt or coconut whipped cream.
  • Ice cream.
  • Chocolate sauce.
A stack of gluten-free vegan pancakes topped with fresh berries

How long do these keep for?

These pancakes keep well covered in the fridge for a couple of days. Just reheat in a dry frying pan or pop in the toaster!

Can you freeze them?

  • Yes - make sure to put in the freezer with a layer of baking paper in between each pancake if you want to take them out one by one.
  • Leave to thaw at room temperature for about an hour, then reheat in a dry frying pan.

Substitutions you can make

  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
  • You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
  • You can replace the gluten-free flour with plain flour if you're not gluten-free.
  • You can omit the lemon juice/zest (just make sure to substitute the lemon juice with 1 teaspoon apple cider vinegar).

Things you can add to the batter

  • Chocolate chips.
  • Fresh or frozen berries: blueberries, raspberries etc.
A stack of gluten-free vegan pancakes with a fork sticking into a slice of them

More vegan breakfast recipes

  • White Bean Scramble with Almond Bacon
  • Matcha Overnight Oats
  • Banana Overnight Oats
  • Granola
  • Cornmeal Pancakes
  • Flaxseed Pancakes
  • Banana Oatmeal
  • Buckwheat Crepes
  • Pumpkin Pancakes
  • Vegan Buttermilk Pancakes
  • or browse the whole collection!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make it

A stack of gluten-free vegan pancakes topped with berries

Gluten-Free Vegan Pancakes

These Gluten-Free Vegan Pancakes are super soft, fluffy and pillowy. They're super easy to make - no blender or aquafaba required!
4.32 from 19 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free pancakes, vegan breakfast, vegan pancakes
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 pancakes
Calories: 110kcal

Ingredients

  • 2 tablespoons maple syrup (or sub any other sweetener)
  • ½ teaspoon vanilla extract
  • 2 tablespoons lemon juice *
  • 1 teaspoon lemon zest
  • 85 g (⅔ cup) ground almonds (almond meal) **
  • 85 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 1 teaspoon baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 200 ml (⅘ cup) unsweetened almond milk (or sub any other plant-based milk)

For frying:

  • Coconut oil (or sub vegetable oil)

To serve (suggestions):

  • Maple syrup
  • Fresh berries
  • Coconut whipped cream (or coconut yogurt)

Instructions

  • Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours).
  • 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.
  • Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides.
  • Repeat for the rest of the batter - makes around 8 pancakes.
  • Best served with extra maple syrup, fresh berries and coconut whipped cream.
  • Leftover pancakes keeps covered in the fridge for up to a few days - reheat in a dry frying pan or in the toaster!

Video

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, replace with 1 teaspoon apple cider vinegar instead.
**You can alternatively use almond flour.
Nutrition Facts
Gluten-Free Vegan Pancakes
Amount Per Serving
Calories 110 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 68mg3%
Potassium 62mg2%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin C 1.7mg2%
Calcium 86mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

 

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Comments

    4.32 from 19 votes (13 ratings without comment)

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    Recipe Rating




  1. Emma

    July 01, 2019 at 10:25 am

    Hello,
    Can I use coconut flour, tapoica flour or cassava flour as replacement for gf flour?

    Reply
    • Rhian Williams

      July 01, 2019 at 1:28 pm

      You can potentially use coconut flour (use only a fifth of the amount specified for the gluten-free flour as coconut flour absorbs a lot of moisture so you only need a small amount) plus 1 tablespoon tapioca flour. I haven't tested it like this so can't guarantee results, but would love to hear how you get on if you try it. I've never used cassava flour but that could work too!

  2. Jo

    January 20, 2021 at 5:24 pm

    5 stars
    These are phenomenal! I love the hint of lemon.

    Reply
    • Rhian Williams

      January 20, 2021 at 9:00 pm

      Thank you so much, so happy to hear that!

  3. Anonymous

    October 21, 2022 at 6:33 pm

    5 stars
    I am in AWE! First recipe for vegan and gluten-free pancakes that (1) actually works (first time ever for me) and (2) they taste delicious and look great as well! Fantastic! Thank you so much, Rhian. I am going to try another of your recipes soon. I had actually given up on vegan and gluten-free baking but my sister uses your recipes and encouraged me to give them a go - they actually work! So excited. Thank you.

    Reply
    • Rhian Williams

      October 22, 2022 at 1:25 am

      Thank you so much, so happy to hear that! please let me know if you ever have any recipe requests etc!!

  4. Tanya

    June 03, 2023 at 5:12 am

    5 stars
    The best pancakes I have ever eaten. And so addictive.

    Reply
    • Rhian Williams

      June 04, 2023 at 8:31 am

      Thank you so much, so happy to hear that!!!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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