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. They're not hard, crumbly, dry or squidgy!

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.

• 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.

Serving suggestions

• Maple syrup.
• Almond or peanut butter.
• Chopped nuts.
• Fresh berries.
• Sliced bananas.
• Coconut yogurt or coconut whipped cream.
• Ice cream.
• Chocolate sauce.

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.

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

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