Vegan and Gluten Free Healthy Pancake Recipes

(Last Updated On: August 3, 2018)

Everybody (well mostly everybody) loves pancakes. They’re tasty, inexpensive and so quick and easy to make, plus they’re super versatile and you can eat them at any time of the day.

But if you’re vegan, pancakes just won’t work because of the milk and eggs, and if you’re a vegan who also can’t eat gluten, then it’s even harder because most pancake recipes use wheat flour.

So what are you supposed to do? Miss out on one of the best comfort foods around?

Well, luckily you don’t have to miss out on anything because every problematic ingredient in a traditional pancake recipe can be replaced with a vegan and gluten free alternative.

Sound good?

Alright then, let’s see what’s cooking!

Easy Gluten Free Alternatives To Wheat Flour

You’ll need some type of flour to make pancakes, and when it comes to gluten free flour, you’ve got several ready made options.

Perhaps the easiest substitute of all is the gluten free, all purpose flour that’s available at many supermarkets and healthfood stores.

Well known brands include:

  • Bob’s Red Mill Gluten Free Flour, which is made from a blend of gluten free grains and beans.
  • King Arthur Gluten Free Flour, made from rice flour, tapioca starch and potato starch.
  • Tom Sawyer Gluten Free Flour, made from rice flour, tapioca flour, xanthan gum and kosher gelatin. Depending on how strict a vegan you are you may not want to use this particular brand of all purpose flour because of the gelatin.

Or You Can Make Your Own Gluten Free All Purpose Flour

It’s possible to make your own blend of gluten free all purpose flour. Basically you’ll need to blend gluten free flours with starch. The choice of flours is entirely up to you and different blends will suit different recipes.

Choose from a blend of:

  • Amaranth flour
  • Almond flour
  • Brown rice flour
  • Buckwheat flour
  • Chickpea flour (gram flour)
  • Coconut flour
  • Cornmeal
  • Hazelnut flour
  • Millet
  • Oat flour
  • Peanut flour
  • Quinoa flour
  • Sorghum flour
  • Sweet rice flour (from short grain rice)
  • Teff flour
  • White rice flour

Then you’ll need starch:

  • Arrowroot powder
  • Corn starch
  • Potato starch
  • Tapioca starch

A good rule of thumb is to use 2 cups of flour blend to 1 cup of starch.

Gluten free all purpose flour recipe – yields 40 oz

  • 8 oz brown rice flour
  • 8 oz millet flour
  • 8 oz sweet rice flour
  • 8 oz white rice flour
  • 3 oz cornstarch
  • 3 oz tapioca starch
  • 2 oz potato starch

Combine all ingredients, then store in an airtight container in the freezer.

Dairy Free Alternatives to Milk

Choose the dairy alternative that you enjoy the most, or that’s easiest find in your area.

  • Almond milk
  • Cashew milk
  • Coconut milk
  • Flax milk
  • Hazelnut milk
  • Hemp milk
  • Oat milk
  • Rice milk
  • Soy milk

Vegan Egg Substitutes

Commonly used substitutes for eggs include:

  • Ener-G Egg Replacer which is made from potato and tapioca starch. Once mixed with water it can be added to any recipe in place of eggs.
  • Flax seed – Use 1 tablespoon finely ground flax seed mixed with 3 tablespoons water to replace 1 egg.
  • Baking soda and white vinegar – Use 1 tablespoon baking soda mixed with 1 tablespoon water to replace 1 egg.
  • Banana – Half to one mashed banana replaces 1 egg.

So, with those substitute ingredients you can follow a regular pancake recipe, or you could use one of the following recipes that have been designed to taste amazing using gluten free and vegan ingredients.

Vanilla Banana Gluten Free Vegan Pancakes

Makes 12

INGREDIENTS

  • 1 cup rice flour
  • 1 cup oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup non dairy milk
  • 2 tablespoons agave syrup or maple syrup or regular sugar
  • 2 teaspoons vanilla extract (optional)
  • 1 tablespoon extra virgin olive oil
  • 2 bananas (sliced)

METHOD

  1. Mix rice flour, oat flour, baking powder, salt and cinnamon in a bowl.
  2. In another bowl combine soy milk, agave syrup, sliced bananas, vanilla extract and oil. Blend until smooth.
  3. Mix the dry and wet ingredients with a spoon.
  4. Heat a lightly greased pan and add ¼ cup of pancake batter. Cook for around 2 minutes each side
  5. Place ¼ cup of batter in a hot pan lightly greased and cook for about two minutes for each side.
  6. Serve with more sliced banana and agave syrup on top.

Gluten Free Vegan Pancakes With Applesauce

Makes 12

INGREDIENTS

  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon ground flaxseed
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar or honey)
  • 1 teaspoon vanilla
  • ¼ cup unsweetened applesauce
  • 1 cup non dairy milk

METHOD

  1. Preheat pan over medium heat.
  2. Sift together all purpose flour, flax meal, baking powder, cinnamon, and salt.
  3. In a separate bowl, mix the milk, maple syrup, applesauce and vanilla.
  4. Next mix the liquid into the dry ingredients, a little at a time, stirring continuously to remove any lumps.
  5. Use about ¼ cup of batter for each pancake and cook for 1 to 2 minutes on each side.
  6. Serve with toppings of your choice.

Gluten Free Vegan Buckwheat Pancakes

Gluten Free Vegan Buckwheat Pancakes

Makes 12

INGREDIENTS

  • 1 cup buckwheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • 2 tablespoons maple syrup or sugar
  • 1 tablespoon lemon or lime juice
  • ½ cup full fat coconut milk + ½ cup water OR 1 cup of any non dairy milk
  • 1 heaped tablespoon almond butter
  • 2 teaspoons light oil for frying

METHOD

  1. In a bowl, combine flour, baking soda, baking powder and salt.
  2. In another bowl, mix coconut milk, water, maple syrup, lemon juice and almond butter. Whisk everything together until smooth.
  3. Mix wet ingredients with dry ingredients a little at a time, stirring to remove lumps. Add more water if you need it (1-3 tablespoons) to get the batter to your preferred consistency.
  4. Heat up a frying pan on the stove and coat with a little oil
  5. Use 2 tablespoons of the pancake mix per pancake.
  6. Cook the pancakes until you see tiny bubble form. Wait for the bubbles to burst then flip the pancakes and cook on the other side until lightly browned.
  7. Serve with toppings of your choice.

Banana Oatmeal Quinoa Gluten Free Vegan Pancakes

Makes 6

INGREDIENTS

  • ¼ cup raw quinoa, well rinsed and drained
  • ½ cup water
  • 1 ripe banana
  • 2 tablespoons coconut oil or canola oil
  • ½ cup non dairy milk
  • ½ cup all purpose gluten free flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ½ teaspoon pure stevia extract powder

METHOD

  1. Add drained quinoa to a saucepan with ½ cup water. Heat on high and bring the water to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  2. Cut and mash the ripe banana using a fork.
  3. Combine the mashed banana, 1 tablespoon of oil, and non dairy milk in a small bowl. Beat until well mixed.
  4. Let the quinoa cool for 5 minutes. Then combine the quinoa, gluten free flour, oats, baking powder, cinnamon and stevia, followed by the banana mixture.
  5. Heat a pan over medium heat and lightly coat the pan with oil
  6. Measure 2 tablespoons of batter for each pancake and drop into the pan.
  7. Use a spatula to carefully spread the batter out to form 4 inch diameter pancakes
  8. Cover the pan with a lid and cook for 1 minute over medium heat, then flip and cook for another minute. Flip once more -. each side should cook for approximately 2 minutes.
  9. Serve warm with your favorite toppings.

Low Fat Vegan Gluten Free Pancakes

Low Fat Vegan Gluten Free Pancakes

Makes 6

INGREDIENTS

  • 1 cup + 2 tablespoons corn flour (not cornstarch or cornmeal) – use Bob’s Red Mill brand for best results
  • 3 tablespoons arrowroot powder
  • 2 teaspoons double acting baking powder
  • ½  teaspoon fine sea salt
  • 1 cup lite canned coconut milk, shake the can well prior to measuring. This creamy milk will give you the best fluffy pancakes but you can use another non dairy milk if you prefer. Very thin milks however, will make the pancakes more fragile.
  • 3 tablespoons pure maple syrup
  • 2 ½  teaspoons vanilla extract

Choice of Flavors

  • Chocolate chip: add ¼  cup chocolate chips
  • Blueberry: add ¼ -½ cup fresh blueberries
  • Cinnamon: add 1 ½  teaspoons cinnamon

METHOD

  1. Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk thoroughly making sure there are no lumps remaining from the starch.
  2. In a separate bowl, combine the milk, syrup and vanilla. Begin with 3/4 cup milk and add a little more as needed. The batter should be fairly thick, but smooth. If your batter is too watery, it will produce thin pancakes.
  3. Slowly pour over the dry ingredients and whisk slowly until the batter is completely smooth.
  4. Let the batter sit for 15 minutes before cooking. This gives the baking powder time to react with the liquid and also to soak up the starch.
  5. While the batter is sitting, warm a nonstick pan over medium low heat.
  6. Once the pan is hot, spray with nonstick cooking spray and slowly pour a 1/4 cup of batter into the pan. If your pan is hot enough, the batter should sizzle.
  7. Let the pancakes cook for 3 minutes. The top and sides should look dry. Don’t flip too soon or the middles won’t be properly cooked.
  8. Flip and cook the other side for about one minute. Turn down the heat if they are cooking too fast.
  9. Once on the plate, leave these pancake to firm up for a minute or two before eating as they are quite soft when first cooked.
  10. Serve with your favorite toppings.

Vegan Gluten Free Chocolate Pancakes

Vegan Gluten Free Chocolate Pancakes

Serves 4

INGREDIENTS

  • ¾ cup coconut flour
  • ¼ cup coconut palm sugar
  • ¼ cup cocoa powder (or raw cacao powder)
  • 2-3 pinches sea salt
  • 1 teaspoon baking powder
  • 3 tablespoons chia seeds soaked in 1 cup water
  • ¼ cup unsweetened applesauce
  • 2 cups almond milk
  • 2 teaspoons vanilla extract
  • ¼ cup carob chips

METHOD

  1. In a large bowl, mix the coconut flour, cocoa powder, coconut sugar, sea salt, and baking powder.
  2. In a separate bowl, whisk together the applesauce, soaked chia seeds, milk, and vanilla extract.
  3. Add the wet mixture to the dry mixture slowly, whisking or stirring as you go ensuring no lumps remain
  4. Once well combined, stir in the carob chips. Cover the bowl with plastic wrap and let it rest in the fridge for about half an hour.
  5. Take the batter from the fridge and heat a pan on medium to low heat. Once heated, lightly coat the pan oil.
  6. Use ¼ cup of the batter for each pancake. Cook for 2-3 minutes before flipping. Cook for another 2-3 minutes on the other side.
  7. Repeat for all pancakes.
  8. Serve with your preferred toppings.

Chocolate Banana Oatmeal Vegan Gluten Free Pancakes

Chocolate Banana Oatmeal Vegan Gluten Free Pancakes

Makes 12

INGREDIENTS

  • ¾ cup oatmeal
  • 1 medium ripe banana, plus more for topping
  • ½ cup any non dairy milk
  • 2 tablespoons cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Suggested toppings – Maple syrup, peanut butter, berries, etc.

METHOD

  1. Preheat a nonstick pan over medium heat.
  2. In a food processor or blender, mix oats, banana, milk, cocoa powder, baking powder, vanilla, cinnamon, and salt. Blend until smooth.
  3. Let the batter sit for 5 minutes to thicken.
  4. Ladle the batter onto the pan to form 3-inch-wide pancakes. After about 2-3 minutes bubbles should begin to form on the tops of the pancakes. Flip then cook on the other side until lightly browned.
  5. Serve warm with your toppings.

Gluten Free Vegan Blueberry Pancakes

Gluten Free Vegan Blueberry Pancakes

Makes 6

INGREDIENTS

Dry mixture:

  • ½ cup + 2 tablespoons oat flour
  • 2½ tablespoons. tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon. baking soda
  • pinch of salt
  • ¼ teaspoon guar gum (optional)

Wet mixture:

  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • ½ cup plain, unsweetened non dairy milk, at room temperature
  • ½ teaspoon apple cider vinegar (or white vinegar)
  • 2 tablespoons maple syrup
  • 2 teaspoons. coconut oil, very soft or melted
  • ¼ cup frozen blueberries, slightly thawed, and drained

METHOD

  1. In a medium sized bowl, combine all of the dry ingredients and break up any clumps.
  2. In a second bowl, mix the flax meal with the water and leave to sit for 5 minutes.
  3. Add the vanilla, maple syrup, milk, vinegar and coconut oil, and whisk until the coconut oil is fully combined with the milk.
  4. Pour the liquids into the dry mixture and stir well to remove any lumps.
  5. Fold in the blueberries.
  6. Let the batter rest for 5 minutes while you heat a nonstick frying pan.
  7. Once warm, add a few drops of oil to the pan and use a silicone pastry brush or paper towel to spread the oil around.
  8. Use about a quarter cup of batter for each pancake. Cook until the edges firm up and the bubbles form on the tops of the pancakes, then flip and cook for 2-3 minutes on the other side, until the pancakes are fully set..
  9. Cook the rest of the pancakes, oiling the pan between batches.
  10. Serve with lashings of real maple syrup.

Vegan Gluten Free Pancakes With Fresh Berries

Serves 4

INGREDIENTS

  • 1 cup soy milk (or almond milk)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 2 tablespoons olive oil (or grape seed or coconut oil)
  • 1 tablespoons maple syrup + more for topping
  • ⅓ cup brown rice flour
  • ⅓ cup brown sorghum flour
  • 2 tablespoons potatoes starch or tapioca flour
  • 1 cup rolled oats, quick oats or gluten free all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 cup fresh berries

METHOD

  1. Mix together milk, vinegar, oil, syrup, salt and whisk well to fully combine.
  2. In a separate bowl, mix the oats, flours, potatoes starch, baking soda and baking powder.
  3. Add liquids to dry ingredients, mix well and blend until smooth.
  4. Let the batter rest for 15 minutes, while you heat a nonstick pan over a medium heat.
  5. Pour ¼ cup of the batter into the pan. When bubbles appear in the middle and when the edges turn golden brown, the pancake is ready to flip.
  6. Cook for 1 more minute, then remove from the pan.
  7. Repeat with the rest of the batter.
  8. Serve warm with maple syrup and berries.

Gluten Free Vegan Grapefruit and Coconut Pancakes

Makes 7

INGREDIENTS

  • Nonstick cooking spray
  • 1 cup brown rice flour
  • ¾  cup unsweetened shredded coconut, divided
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 tablespoon fresh grapefruit zest
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seed mixed with 3 tablespoon water
  • ¾  cup non dairy milk of your choice
  • ¼  cup freshly squeezed grapefruit juice
  • 2 tablespoons melted coconut oil

METHOD

  1. Preheat oven to 350°F
  2. Mix together 1 tablespoon of chia seeds with 3 tablespoons of water. Set aside for five minutes. Spread ¼  cup of shredded coconut on a baking sheet. Bake for five minutes until toasted to a golden brown. Set aside.
  3. In a large mixing bowl combine brown rice flour, ½  cup shredded coconut, baking powder, and salt.
  4. In a different bowl, add1 tablespoon of coconut sugar and 1 tablespoon of fresh grapefruit zest. Then whisk in the milk, coconut oil, fresh grapefruit juice, vanilla extract, and moist chia seeds.. Pour wet ingredients into dry ingredients and stir to mix.
  5. Heat up a pan over medium heat and coat with nonstick cooking spray.
  6. Pour ¼  cup of batter into the pan and top with a little toasted coconut.
  7. Repeat for as many pancakes as your pan has room for.
  8. Once pancakes are golden at the edges, flip over and cook on the other side for one to two minutes.
Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.