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!
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 these Gluten-Free Vegan Pancakes
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.
- 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.
- 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.
- Repeat for the rest of the batter – makes around 8 pancakes.
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.
How long do these Vegan Pancakes 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 these pancakes?
- 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 to this recipe:
- 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).
- You can replace the ground almonds (almond meal) with ground walnuts
- For a nut-free version, replace the ground almonds (almond meal) with ground sunflower seeds and use a nut-free plant-based milk.
Things you can add to the batter:
- You could add chocolate chips to the pancake batter.
- You could add fresh or frozen berries to the pancake batter: blueberries, raspberries etc.
More delicious vegan breakfast recipes:
- White Bean Scramble with Almond Bacon
- Matcha Overnight Oats
- Banana Overnight Oats
- Cornmeal Pancakes
- Banana Oatmeal
- Buckwheat Crepes
- 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.
Gluten-Free Vegan Pancakes
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice *
- 1 teaspoon lemon zest
- 85 g (2/3 cup) ground almonds (almond meal) **
- 85 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
- Coconut oil (or sub vegetable oil)
- 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!
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