This is fluffy Gluten-free vegetarian pancakes Incredibly healthy too! They are made with a blend of four gluten-free flours and have the most perfect crisp, tender texture. Serve with a glug of maple syrup for a nutritious vegan breakfast or brunch that the whole family can enjoy.
Pancakes are my favorite breakfast and I’ve shared so many recipes with you that I love, like these scrummy vegan pancakes made with whole wheat flour (they really are the best!), these amazing vegan sourdough pancakes, and these adorable vegan sheet pancakes, to name just three.
Also on that list is this vegan gluten-free pancake recipe. Even though I’m not gluten-free and neither is anyone else in my family, we can never get enough of these pancakes (and these vegan gluten-free coconut flour pancakes!).
They are deliciously puffy and light with a crisp and tender texture. And I love them especially because they are very, very healthy. Because I mix four different flours to make them.
A big problem I have with some store-bought gluten-free flour mixes is the amount of starch they contain and the presence of gums like xanthan gum, when you really don’t need them. I think gum and starch make pancakes (and waffles) sticky. So even though I use them occasionally (like in this gluten-free sourdough pancake recipe), I like to use my healthy, homemade flour mix when I can.
These vegan gluten-free pancakes are very customizable. If you want to use it, I’ll share tips for making it with a gf all purpose flour, and if you don’t have them, substituting other ingredients as well as some useful troubleshooting tips to make sure you make pancakes every time. Time comes out perfectly.
Why you’ll love these pancakes
- Absolutely delicious. You don’t have to be gluten-free to eat these pancakes or fall in love with them. They have the perfect flavor and texture, and the applesauce makes them a little sweet, so you can even skip the maple syrup if you want.
- healthy. The healthy, gluten-free flour mix makes them really nutritious and loads the pancakes with fiber, protein and nutrients.
- Easy, one-bowl recipe. You can throw all the ingredients for the pancake batter into a bowl and mix. Preparation couldn’t be easier. There is no need to prepare flax eggs first or mix vinegar with milk separately.
- Soy-free, nut-free, gluten-free and vegetarian. Everyone in your family or circle of friends can eat these gluten-free pancakes, regardless of their dietary preferences.
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See the recipe card below for the exact amount of each ingredient.
- Gluten-free flours: sorghum flour, brown rice flour (White rice flour works too!). Stone ground cornmeal And Job’s. If you don’t want to use it, you can skip the cornmeal and use more sorghum and brown rice flour. See FAQs below for more replacements
- to leave: Baking soda And Baking powder
- Flaxseed meal. It is only ground hemp seed.
- Ground cinnamon (optional). I like to add it for a nice smell.
- apple sauce. The applesauce adds more flavor and keeps the pancakes really tender.
- Vegan yogurt. I love vegan yogurt in this pancake recipe because it adds more flavor, protein, and deliciousness. But if you don’t want to use it, use more milk and add a teaspoon of apple cider vinegar to the wet ingredients. Use nut-free yogurt or milk if nut-free.
- Non-dairy milk. I used oat milk, but any dairy-free milk you like will work here.
- Pure vanilla extract
Recipe FAQ and troubleshooting tips
Gluten-free pancakes have no gluten to act as a binder, so they need plenty of time in the skillet to set up. If you try to flip the pancakes too soon, before they have had time to set, they may break. Make sure the pancakes are very puffed and the edges are dry with a strong golden-brown glow before you carefully flip them over. Also don’t make the pancakes too big–I use a ¼ cup measure to scoop out the batter for pancakes about 3 ½ inches in diameter. Smaller pancakes are much easier to flip.
Yes, you can skip cornmeal or oat flour if you don’t want to use them and just use rice and sorghum flour. Don’t use too much cornmeal on its own as it has a coarse texture and you need a fine textured flour to hold the pancakes together. You can also add almond flour instead of cornmeal.
Yes, of course. Replace all flour with 2 cups of gluten-free all-purpose flour.
You can skip the yogurt and add another ½ cup of non-dairy milk along with a teaspoon of apple cider vinegar or lemon juice to make a vegan buttermilk.
Yes! Four pancakes have 498 calories, 15 grams of protein and 9 grams of fiber. They make a very filling, satisfying and healthy breakfast.
Make-up tip
- You can make a large batch of gluten-free pancake mix by whisking together flour with flax meal and salt (use the serving slider to scale the recipe). When hungry for pancakes, measure out two cups and add the wet ingredients.
Top tips
- A pat of vegan butter and maple syrup.
- Fruits like bananas, blueberries or fresh berries. Peaches and apricots are also lovely with these pancakes.
- Vegan Whipped Cream
- Chocolate chips or rainbow sprinkles (if serving kids).
- Peach jam, raspberry jam, banana jam or rhubarb jam.
- A dusting of powdered sugar.
Storage instructions
- Keep in fridge: Store the pancakes in an airtight container in the refrigerator for up to four days
- freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer Then store in a freezer-safe container or freezer-safe bag for up to four months.
- Reheating: Reheat the pancakes on a griddle or in a toaster oven until hot.
More vegan pancake recipes
If you like these multigrain gluten-free vegan pancakes, be sure to check out more gluten-free vegan recipes at Holy Cow Vegan!
Multigrain Gluten-Free Vegan Pancakes
These fluffy gluten-free vegan pancakes are also incredibly healthy! They are made with a blend of four gluten-free flours and have the most perfect crisp, tender texture. Serve with a glug of maple syrup for a nutritious vegan breakfast or brunch that the whole family can enjoy.
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Serving: 3 Servings (4 pancakes each)
Calories: 498kcal
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instructions
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Place four flours in a bowl. Add salt, cinnamon and flaxmeal. whisk together.
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Dump in the wet ingredients – applesauce, yogurt, non-dairy milk and pure vanilla extract. Use a spatula to mix in a batter without any dry flour visible. The batter will be thick but pourable.
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Heat a cast-iron skillet or a non-stick griddle or skillet over medium-high heat. Scoop out the batter into the pancakes (I used a ¼-cup measure).
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Wait for the pancakes to really puff up and the edges to dry, about two minutes. The bottoms of the pancakes should be a deep golden-brown. Lower the heat if the frying pan gets too hot and the pancakes start to burn before they are done.
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Carefully flip the pancakes and continue cooking for another minute or so.
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Serve hot!
Recipe notes
- Gluten-free pancakes have no gluten to act as a binder, so they need plenty of time in the skillet to set up. If you try to flip the pancakes too soon, before they have had time to set, they may break. Make sure the pancakes are very puffed and the edges are dry with a strong golden-brown glow before you carefully flip them over. Also don’t make the pancakes too big–I use a ¼ cup measure to scoop out the batter for pancakes about 3 ½ inches in diameter. If you are a new cook, you can make them smaller. Smaller pancakes are much easier to flip.
- If using store-bought GF flour, replace all flour with 2 cups gluten-free all-purpose flour.
Storage instructions
- Keep in fridge: Store the pancakes in an airtight container in the refrigerator for up to four days
- freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer Then store in a freezer-safe container or freezer-safe bag for up to four months.
- Reheating: Reheat the pancakes on a griddle or in a toaster oven until hot.
nutrition
Worship: 4pancake | Calories: 498kcal | Sugars: 83g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fats: 5g | Monounsaturated fats: 5g | Sodium: 430mg | Potassium: 787mg | Fiber: 9g | Sugar: 8g | Vitamin A: 323IU | Vitamin C: 6mg | Calcium: 241mg | Iron: 5mg
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