Vegan Gluten Free Pancakes Recipe Easy and Fluffy

There’s nothing quite like waking up to a stack of warm, fluffy pancakes, especially when they’re both vegan and gluten-free. Whether you have dietary restrictions or simply want to enjoy a wholesome breakfast that’s kind to your body and the planet, these pancakes are the perfect solution.

They’re light, tender, and packed with flavor — all without any eggs, dairy, or wheat. Plus, they’re incredibly easy to whip up with everyday pantry staples.

Imagine pairing them with fresh fruit, maple syrup, or your favorite nut butter for a breakfast that feels indulgent yet nourishing.

In this recipe, I’ll guide you through every step to create pancakes that don’t compromise on taste or texture. No more sacrificing flavor for dietary needs!

So, grab your mixing bowl and let’s get flipping.

Why You’ll Love This Recipe

This vegan gluten-free pancake recipe is a game-changer for several reasons. First, it uses a simple blend of gluten-free flours that create a delicate crumb and a perfect golden crust.

The absence of eggs and dairy means it’s suitable for vegans and those with allergies, yet the pancakes remain incredibly fluffy and satisfying.

Another reason to love this recipe is its versatility. You can easily customize the batter with your favorite add-ins like blueberries, chocolate chips, or cinnamon.

Plus, it comes together quickly — ideal for busy mornings or a leisurely weekend brunch. No special ingredients or complicated techniques required!

And if you enjoy this recipe, you might also want to check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at baking with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

• 1 cup gluten-free all-purpose flour (make sure it contains xanthan gum or add 1/4 tsp xanthan gum separately)
• 1 tablespoon coconut sugar or other granulated sugar
• 1 tablespoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk (or other plant milk)
• 2 tablespoons melted coconut oil (plus extra for cooking)
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

Equipment

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Small bowl for flax egg

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and stir well. Let it sit for 5 minutes until it thickens to an egg-like consistency.
2. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, mix the almond milk, melted coconut oil, vanilla extract, and the prepared flax egg until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the pancakes light and fluffy. The batter should be thick but pourable. If too thick, add a splash more almond milk.
5. Heat the skillet: Place a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
6. Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully. Cook for another 2-3 minutes until golden brown and cooked through.
7. Serve warm: Transfer pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings.

Tips & Variations

For fluffier pancakes, make sure your baking powder is fresh and do not overmix the batter.

• Add-ins: Fold fresh blueberries, sliced bananas, or dairy-free chocolate chips into the batter before cooking for extra flavor and texture.
• Flour swap: Try using a blend of almond flour and gluten-free oat flour for a nuttier taste and richer texture.
• Sweetener alternatives: Swap coconut sugar for maple syrup or agave nectar, but reduce the almond milk slightly to maintain batter consistency.
• Make it savory: Omit sugar and add herbs like chives or nutritional yeast for a savory twist, perfect alongside a tofu scramble.
• Storage: Leftover pancakes can be frozen between parchment paper and reheated in a toaster or microwave.

Nutrition Facts

Serving Suggestions

These vegan gluten-free pancakes are delicious topped with a variety of options. For a classic touch, drizzle with pure maple syrup and add fresh berries or sliced bananas.

A spoonful of almond butter or peanut butter adds richness and protein, while a dollop of coconut yogurt brings creaminess and tang.

For a more decadent breakfast, try layering the pancakes with vegan chocolate spread and chopped nuts. Or, for a fresh and tangy twist, serve with a fruit compote made by simmering mixed berries with a splash of lemon juice and maple syrup.

If you want to explore more vegan breakfast ideas, you might love the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore hearty options like in our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Conclusion

Creating delicious vegan gluten-free pancakes doesn’t have to be a challenge. With this straightforward recipe, you can enjoy a stack of fluffy, flavorful pancakes that meet your dietary needs without sacrificing taste.

They are perfect for anyone seeking a wholesome breakfast that’s easy to prepare and endlessly adaptable.

Whether you’re new to vegan cooking or a seasoned pro, these pancakes offer a fantastic base to experiment with your favorite flavors and toppings. Remember, the key to perfect pancakes lies in quality ingredients and gentle mixing.

So next time you crave a comforting morning meal, give this recipe a try and enjoy a healthy, satisfying start to your day.

For more inspiring and easy vegan recipes, be sure to visit our collection of Vegetarian Swiss Chard Recipes for Healthy Meals and Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea.

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