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    Recipes » Recipes » Breakfast

    Gluten-Free Vegan Pancakes

    Last updated - July 13, 2021; Published - May 15, 2019 By Rhian Williams 16 Comments

    Jump to Recipe Jump to Video Print Recipe
    A stack of gluten-free vegan pancakes topped with berries

    These Gluten-Free Vegan Pancakes are super fluffy, 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! They're not hard, crumbly, dry or squidgy and taste like shop-bought scotch pancakes!

    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

    These 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.

    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
    • 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 pillowy and chewy on the inside, and perfectly crispy on the outside. 
    4.20 from 15 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free pancakes, vegan breakfast, vegan pancakes
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8 pancakes
    Calories: 110kcal
    Author: Rhian Williams

    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 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 whipped cream.
    • Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop 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, substitute 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.

     

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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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!!

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    Photo of Rhian Williams from Rhian's Recipes

    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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