Yummy Vegan & Gluten Free Pancakes

Vegan and Gluten Free Pancakes

Yummy Vegan & Gluten Free Pancakes

Today is National Pancake Day!

This recipe I found online awhile back and tweaked a bit to make to gluten free too. Honestly it came out really good and this recipe can be eaten by anyone. By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

National Pancake Day
National Pancake Day

Enjoy and please let me know if you try it. I would love to know what you think about it.

strawberries and blueberries on white plate

Ingredients You Will Need.

  • Dairy-free milk- I used almond milk but you can use other non-dairy milks.
  • Oil- You can use other oils like avocado oil but I used vegetable oil.
  • Ground Flaxseed
  • Agave Nectar (or honey)
  • Apple Cider Vinegar (or lemon juice)
  • Vanilla Extract- I have used almond, orange, amaretto and lemon.
  • Gluten Free Flour- I used King Arthur Gluten Free Flour. You can use regular flour.
  • Baking powder and baking soda
  • Pinch of Salt- to bring it all together.

Directions:

  • In a glass bowl, Whisk the milk, oil, flaxseed, sweetener, vinegar, and vanilla. Let it stand for 5 minutes.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Combine the milk beverage mixture and flour mix together. Combine mixture thoroughly.
  • Heat a drizzle of oil in a large skillet over medium heat.
  • Pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry and bubbles break on the surface of the batter, about 3 minutes. Flip and cook until both sides are light golden brown, about 2 minutes.
  • Add your toppings and serve.

Notes:

If you like them even cakier, lower the milk beverage by up to ¼ cup. But if you want thinner pancakes, increase the milk beverage by up to ¼ cup (2 cups total).

Vegan and Gluten Free Pancakes

Vegan and Gluten-Free Fluffy Pancakes

This recipe I found online awhile back and tweaked a bit to make to gluten free too. Honestly it came out really good and this recipe can be eaten by anyone. By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16 servings

Ingredients
  

  • 1 3/4 cups plain dairy-free milk I used almond milk
  • 1/3 cup oil and little for the skillet
  • 2 tablespoons ground flaxseed
  • 2 tablespoons agave nectar or honey
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups gluten free flour I used King Arthur Gluten Free Flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • In a glass bowl, Whisk the milk, oil, flaxseed, sweetener, vinegar, and vanilla.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Cobine the milk beverage mixture and flour mix together. Combine mixture thoroughly.
  • Heat a drizzle of oil in a large skillet over medium heat.
  • Pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry and bubbles break on the surface of the batter, about 3 minutes. Flip and cook until both sides are light golden brown, about 2 minutes.
  • Add your toppings and serve.

Notes

Notes: Maple syrup, cut fresh fruit, drizzly nut or seed butter, or Coconut Whip, for topping. 
Fluffier or Thinner Variations: This makes rather fluffy pancakes. If you like them even cakier, lower the milk beverage by up to ¼ cup. But if you want thinner pancakes, increase the milk beverage by up to ¼ cup (2 cups total).
Keyword all recipes, breakfast, dairy free, eggless, gluten free, grain free, nut free, pancakes, peanut free, plant based, soy free, vegan, vegetarian

Leave a Reply

Back To Top