89 Comments
Leave a Replywe love your regular vegan pancake so I am sure this rocks too!
will give it a try sometime! thanks!!Reply
Thanks, Maureen! š I hope you like these as much as the originals.
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First let me say I didnāt have flax to make a flax egg so I used a gelatin egg. The first time I made them I didnāt get the āeggā mixed in enough. The second time I made them I used my electric mixer for a minute and that made all the difference.
I canāt have gluten, dairy or eggs and I have easily tried about ten different pancake recipes. This recipe makes pancakes that actually taste like real pancakes and is delicious!
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Yay! As a Celiac, I love this recipe! Thank you :0)! Of course, the ultimate version of this recipe would have mini dark chocolate chips and a touch of spices mixed right into the batter & be topped with fruit, walnuts & unsweetened coconut whipped cream (I like to let the coconut creaminess just speak for itself) ā yum!
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*just want to specify that I meant that would ultimate to me but not actually better than how someone else would stylize those yummy pancakes! &by fruit, I was thinking a combo of fresh berries :0). I hope other viewers will say how they would most love to stylize your pancakes! Andrew, what is your favorite way to flavor/top pancakes?
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Thanks, Abbi! No, I totally got what you were saying. I just make the plain version so that readers can copy the basic recipe and then add their favorite mix-ins or toppings.
For me? I love making pancakes with cocoa powder and/or chocolate chipsā¦ maybe topped with some peanut butter and a hint of maple syrup (my chocolate peanut butter addiction has been well documented on this blog, haha).
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Hi Andrew,
I am so intrigued by your website. It just may be an answer to prayer. I was looking over your gluten free pancake recipe and I had a question. How would the ingredients in the gluten free flour blend affect someone who might be diabetic. Also, will the various beans in the flour give a ābean ā like flavor to what youāre making ? That was my experience using soy flour, once. Thanks , KEVIN
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Hey Kevin! Thanks so much. I really donāt feel qualified to say how the flour might affect diabetes or blood sugar, though itās likely better than regular white flour. In terms of the taste, I was worried about the same thing and no ā the flour is actually quite mild and sweet. I really liked it!
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Dear Kevin,
Although I am not a licensed dietitian, I have been diabetic for many years. Recently, I have over hauled my entire lifestyle with food.
There is basically a major rule to follow: What is the TOTAL carb count? Carbs are a funny thing. For me, since I am insulin resistant, I do not do well with corn (including anything corn), potatoes, and carrots. I can eat rice all day long and it will not affect my sugar very much.
Remember, the best advice is from your doctor and your dietitian. Good luck!Reply
Hi Andrew,
I was very excited by your pancake receipe, because on the one hand, I never tasted real pancakes, and on the other hand, your receipe is gluten and dairy free š
So, just after receiving my cup and spoon set (definitely necessary), I made it : I love the texture, itās like a soft bread.
Do you think coconut oil could be substituted by hazelnut ou almond puree?
Thank you!Reply
Hi Claire! Iām so happy you enjoyed them! š Hmm, I think the addition of nuts would be really nice in these pancakes, but I would be concerned about pureeing them ā they might not cook evenly with the rest of the batter and create a more gooey & rubbery textureā¦ but I havenāt tried that myself so donāt take my word for it!
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Just found your site and have already saved it as a FAVORITE!! OMGā¦ these pancakes are amazing. I made one subā¦ I couldnāt get my jar of coconut oil to open so I used one heaping tablespoon of applesauce and added a sprinkle of cinnamonā¦ mmmmmmm!! Will definitely make again and again and againā¦ THANK YOU!!
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Aw, thanks Susan! Iām so glad you enjoyed them! š
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Dear Andrew,
Thank you, thank you, thank you! What an excellent pancake recipe! Yummy! For me, I used coconut milk and a small amount of almond milk to thin out the pancakes. Just my preference. However, what an excellent taste!
Iāve recently went gluten-free. Also, as a nanny, I cook meals for a child with celiac disease. So, basically, I eat the same way she eats! Some things I try have NO flavor what so ever. However, this is a great diabetic friendly, celiac friendly and gluten-free friendly pancake! I wish I could give you a hug.Reply
Aw, thank you so much! Iām so glad to hear that it worked well for you. *hug* š
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I subbed 1 tbsp mashed banana for the oil and they still came out DELICIOUS! I also added banana slices on top of each pancake once poured into the pan. Great recipe!!!
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Oh, thatās great to hear, Amanda! Iām happy that banana works as a sub for the oil. I hadnāt tried that yet. So glad you liked them! š
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Help! I made these last night and they were undercooked. Very moist in the middle. I cooked longer , but no matter how long they did not cook! I did several adjustments each time with the heat, with the batter . Anybody has an explanation? This is very frustrating because I had to toss them and I hate to waste food.
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Iām so sorry to hear that Miri. Itās interesting you say this because moist/gummy middles are typically a problem with the *gluten* being overdeveloped. I canāt imagine why that would happen with GF pancakes unless the batter was too thin or thick, perhaps. You want the batter to be a consistency that spreads just a little when it hits the pan and you want the heat to be up fairly high. I usually test one pancake first and if it doesnāt come out right Iāll adjust the thickness of the batter and/or the heat. Again, so sorry and I hope you have better luck in the future!
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Hi Andrew,
So happy I found your site! I was actually skimming to comments to find more info on this issue. Iām on my third GF Vegan Pancake recipe (yours) and yours is by far the closest Iāve gotten so far, however Iām still having some issues with the āgumminessā on the inside (as opposed to drier fluffiness). Iām wondering, how do you measure your flour? I was taught the ādip and scoopā method, to avoid it packing down in the cup, but I did have to add a few extra tablespoons at the end as the batter seemed a little thin.
I also tested my baking powder which did fizz a little in water, as I thought that might be the issue. Would greatly appreciate any thoughts or insight you might have. Thank you!
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Ah, itās so hard to say. Thereās too many variables. And GF baking is definitely not an area where Iām extremely knowledgable. As far as measuring, I also donāt pack the flour down so thatās probably not a problemā¦. the only thing I can think to suggest is checking the heat of your pan. If the pancakes donāt sizzle when they first hit, the pan isnāt hot enough and that can sometimes result in gummy centers.
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Thanks so much for taking the time to reply to my question, Andrew. I will try the recipe one more time. I got my pan pretty hot (itās a calphalon nonstick) ā any hotter and they were starting to burn before getting cooked. I have a feeling my batter may have just had a smidge too much almond milk/liquid in itā¦..Iāll post back my results! Still the best of all the GF + vegan recipes Iāve tried so far! š
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Iāve been cooking gluten-free and vegan for a few years now and Iāve been in search for the perfect pancake recipe ā and I think this is it! These pancakes were delicious and came out at just the right consistency, not gummy but still moist and slightly stretchy as if they contained gluten. I also appreciate your thorough instructions. Iām definitely adding this to my list of favorite recipes!
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Very cool, Annalise! š Iām so happy to hear that they worked well for you. Thanks for taking the time to report back!
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I am eating this right this very minute and it is SOOOOO yummy!!! Craving satisfied! Thank you so much for this easy recipe!
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Cool! Youāre very welcome, Mel. Iām glad you like it š
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Hi Andrew, I was wondering if you could explain the difference between pancake batter and waffle batter. Could this GF recipe be adapted to make waffles? I made GF waffles this morning for my daughter but we both agreed they werenāt light enough. Tasty for sure, but weāre thinking the 1/4 of oil ā and olive oil at that ā was what made them seem like hockey pucks.
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Hi Pierre, I think the best thing would be to refer you to the guru (Alton Brown). His blog has a nice rundown on the difference between the two: http://altonbrown.com/the-difference-between-waffles-and-pancakes/ š
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Thanks Andrew, so you know Iām not trying to troll your blog Iāll try to take the advice there and adapt them to good GF waffles. Iām an engineer, not a chef so I wonāt make any promises š
I see you edited my attempt at a hyperlink. For those who are interested and may want to fix the recipe that didnāt work the site was minimalistbaker.com and search for 7 ingredient waffles. Like I said it tasted good, if not too oily, but needed some TLC to make it perfect. Maybe some other reader of this blog can improve on it.
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Love āem! My husband and I are vegan and he is sensitive to gluten. We were SO excited when we made these! Now they are a staple in our house.
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As always, LOVED these! Before going vegan, or gluten-free for that matter, I had never made pancakes (okay, I really had never cooked), but in two years vegan Iāve been afraid of pancakesā¦ I remember always hating them growing upā¦ Iām a waffle kind of girl. Well, you may have just changed that! These were simple and delicious. Another vegan toddler approved recipe! I have never had anything from your site that wasnāt just awesome. Thanks for thinking of us gluten free people when you developed these delicious pancakes! I had to sub out a few things, but it all worked well. Will definitely try adding some fun mix-ins once I conquer these ha!
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Thank you, Molly! Iām so glad these turned out well for you and I really appreciate the nice comments! š
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I never had success with flaxseed egg replacement. The middle of the pancakes came out all sticky and gooey. It did not change no matter how long you cooked them. You could barely even burn them. However, I was wondering if maybe that was a sign that the ground flaxseed was too old or maybe egg replacement in an pre-made gluten-free mix is a no-no. No idea. Any advice?
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Interesting, usually gummy centers are a problem with the gluten being overdeveloped (definitely not the case here!). The other two causes could be: 1) the cooking *temperature*. If you donāt hear a distinct sizzle when the first pancake hits the pan, the heat is too low, they wonāt rise, and the centers will be gummy no matter how long they cook for. 2) The proportions. If something went haywire and the batter is too wet/dry, this could also cause problems. Hope that helps!
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Thanks!
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I know what you mean. I think the combo of too much flax with too much liquid causes gummy middles. But the amount in these pancakes seemed to be just fine for me.
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Iām over the moon having found this recipe, thank you thank you thank you ā I only discovered it last month, but Iāve been making pancakes using this recipe at least two times a week!! My hubby loves them (even though heās not vegan and doesnāt need to eat GF) and heās really excited each time weāre having pancakes for breakfast š The recipe is sooooo easy to make that I often make them before I go to work and enjoy them for breakfast š God bless you and keep sharing wonderful recipes like this one š
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Thatās awesome, Roxana! Iām glad youāve enjoyed this recipe so much, and thanks for reporting back to let me know š
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This is the BEST Vegan Gluten Free Pancakes Iāve EVER had. . .and they donāt taste like gluten free AND there is NO SUGAR?! YES! SO much yes!
The second time (and from now on) I decided to make them differently.
MODIFACTIONS: I did half almond flour (for protein) and half gluten free flour (Redās) and then I added 3 tablespoons of Hemp Seeds (for protein) & 1/4 cup Pumpkin Seeds ā These modifications still let the pancakes be fluffy and taste amazing! When theyāre done, I will LIGHTLY drizzle honey between pancakes. YUM!The first time Istuck to the recipe completely Idid add a banana, chocolate chips and coconut flakesā¦but I would wait to put these ingredients until after I poured the batter into the pan. This way, each pancake was uniquely flavored with whatever I decided to put in it. š
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Yay! Iām so happy you like them, Cynthia. Your substitutions sound like some epic protein pancakes. Iāll have to try your version sometime soon. Thanks for the comment! š
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Update: left out the sweet bits and turned the batter into the best GF pizza base Iāve had since eating GF -thank you again!!
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Haha thatās so cool! Iām glad it works as a pizza dough as well š
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I had some Bobās gluten free flour to use up, so I found this recipe and gave it a try. My 8 year old is very picky about her pancakes. They have to be nice and fluffy, not dense or gummy at all. She claimed that these were the best pancakes she ever tasted! So definitely a win around here! I donāt usually keep this flour on hand, but I will definitely be using the rest of it to make these pancakes! Usually I use a combo of whole wheat pastry flour and chickpea flour, which she really likes, but it was nice not having to worry about over stirring this gluten free batter!
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These have a wonderful texture! We use a real egg instead of flax egg here and also added a bit of agave nectar to the batter. They are the new go to weekend pancake recipe for the past month! Thanks so much ā the ratios are perfect! Weāve had them with s few different spice/fruit combos at this point ā and have toasted left overs the next day with almond butter and a bit of apricot jam from our farmers market ā heavenly!
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Very good pancakes. Used Namaste gluten free baking mix since I had no Bobās Red Mill.
Also added some frozen blueberries to the batter once it was on the griddle.
Did notice this was very thick, unspreadably so. Maybe thatās due to the switch in baking mix? Once the first side cooked a bit I flipped it and smooshed it down to āspreadā it out and it was fine.
Will bookmark these to be our new camping pancake recipe! Thank you.
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Wow! I had to comment just because of how good these turned out. Iāve tried over half a dozen different GF pancake recipes over the years, and they all have turned out pretty bad ā usually a tough, gritty texture thatās goopy in the middle. Not so with this recipe! They were fluffy, perfect pancakes ā just like the real deal.
A couple notes:
Judging from other comments, it seems like the flour mix you use has an impact on the consistency of the batter. I used the Trader Joeās GF flour mix. I didnāt add the liquid all at once, and noticed the batter was starting to get a bit runny, so I didnāt end up using all of the ābuttermilkā/flax egg/oil mixture. Had maybe a tablespoon or two left over. So if you use the Trader Joeās flour mix, Iād keep an eye on that as you incorporate the wet into dry ā you want it thin enough to pour easily and spread out on its own, but still have some viscosity. Also, I added a few pinches of coconut sugar to the mix.Reply
Hi Tyler, thanks for the comments! Iām glad you like them, and thanks for the feedback about the flour mixture!
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Hi Andrew, I hope you would find the time to make it with a GF flour that we can mix by ourselves bcoz it is quite hard to find the pre mix flour here in my area. Thanks,Mina.
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AāMAZING!! Used a chia egg instead of flax and added banana-pecan maple syrup topping. Thank you for this!!
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Nice! Thanks for the feedback, Iām so glad to hear that you enjoyed them š
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Hi Andrew, my gluten free flour already has xanthan gum in the mix, do you think I would then leave out the flax egg when I make them? Thanks!
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Hi Nikki, no I would still use the flax egg. It adds a lot that you might be missing with just xanthan. However, feel free to experiment and see what works best!
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Made these this morning! I was a little concerned when I messed up a few times, mainly the coconut oil froze up in the cold coconut milk, and then I ended up having to add some coconut milk to the batter at the end because it was too thickā¦ BUT I added cinnamon and nutmeg right into the batter and I can honestly say these are the best pancakes Iāve ever had. So happy!!
I topped with berries and wild blueberry syrup š Yum!
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Excellent recipe Andrew! Just excellent! Had nearly given up on a non gooey in the middle gf vegan pancake! Delicious! Iām eating mine with sunbutter and strawberries!
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Canāt wait to try these. Thanks so much!
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I made gluten free, vegan hockey pucks with this recipe. Iām a terrible cook, I guess.
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Hey Jason,
I tried your recipe, however, I am allergic to corn and rice as well as wheat and eggs. So I used coconut flour and wouldnāt use baking power (because it us corn starch) and the batter was still very dry/thick.
Any suggestions?Reply
Hi Andrew. I was skeptical about the claim(s) of how utterly delish are the pancakes. But, I was TRULY pleasantly surprised. I didnāt have the Bobās Red Mill Glutenfree Baking Flour. Although, I typically use all BRM products I had simply run out of the baking flour. I had Aldi GF baking flour and Pillsbury GF all-purpose 1:1 flour. So, I combined the two(evenly=1c.)and when combining the liquids I added 1.5tbspn of agave nectar. I followed the remainder of your recipe exactly. And, OMGGGGG ā they were better than regular gluten, dairy pancakes! And, the true litmus (test)was my meat-eating manā¦.he LOVED them! They were wonderfully light & crispy outside; and delicately moist yet fluffy inside. The flax egg totally disappeared into the batter so we never tasted it.
This is now my go-to pancake recipe! Canāt imagine pancakes any other way from now on. Thanks so much!Reply
Very cool! Iām so glad it works well for you. š
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Can you a grain free flour in this receipe?
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Iād like to know this too ā hoping to use brown rice flourā¦
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HI! Thanks so much for this recipe, one of my kiddos was just diagnosed with hypothyroidism and multiple food allergies, so I was very happy to be find this since sheās a huge carb/dairy lover and canāt have them now ā and I have ZERO experience with gf/allergy friendly cooking!
A couple questions: although they tasted fine/cooked through, my pancakes werenāt as āfluffyā or brown as the ones pictured, do you think itās because I had to sub out the baking powder (daughter canāt have corn, and it contains cornstarch)? Or maybe the griddle? (I used cast iron).
Tasted good with vegan butter, no other allergy friendly toppings in my pantry yet, but Iām working on itā¦ Thanks again!Reply
Hi Erin, well not using baking powder would definitely be an issue in terms of the fluffiness. And if they werenāt brown, they might not have been at a high enough temperature (which could also contribute to them being too flat). If the batter doesnāt make a pretty intense sizzle when it hits the pan, itās not hot enough. Hope that helps!
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This recipe followed exactly didnāt created pancakes, but rather air pockets with snappy gummy texture on the inside. Tried twice wasted expense organic ingredients. I donāt understand.
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Used oat flourā¦.kept all else the same as the recipe. Hain baking powder.
PERFECT!!Reply
This looks delicious! Iām on a vegan and gluten-free diet and have been looking for pancake recipe to try. Thanks for sharing!
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Hey Andrew,
Can I substitute psyllium husk for the flaxseed āeggs?ā
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Hi Annie, Iāve never cooked with psyllium husk so I wouldnāt know for sureā¦
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These are so flippin good! I could cry! I love them!!
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Nice! Iām glad you like them š
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Thank you for this!
My son is temporarily GF, DF and EF. Weāve been missing our sourdough pancakes.
These were great! Mine were slightly thicken than they should be but I used a different flour blend. I could have thinned them out but I didnāt bother ā they were delicious!
God bless you
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Awesome, Iām glad you guys liked them, Danielle!
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I tried to do this recipe with almond flour and it was an epic fail!!! #dontusealmondflour :((
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Yeahā¦ when people bring up almond flour for baking I remind them that itās more like sand than real flour, haha. Itās just tiny chunks of almonds and it wonāt easily absorb water or form into any kind of batter š
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Delicious. Easy. Quick. I am oil free so got my nonstick pan started first on medium-low heat and waited for water balls. Substituted applesauce for the oil.
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Nice! Thanks, Naomi! š Iām so glad you like them and itās great to hear they work well 100% oil free (which Iām always working towards in my own diet).
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Hi Andrew,
I was making these again today and didnāt have enough of Bobās Red Mill GF flour so was looking to see what others had used and commented on. I added some oat flour which was fine just not as good as using Bobās. In looking over the comments I saw my own from a year ago and wanted to add that I still donāt use oil and use a stainless pan. I still heat it up on low until the rolling water balls form, and it works great.Reply
Thanks for the update, Naomi! Iām glad to hear they work without oil because I pretty much never use oil anymore.
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These were amazing! Best pancakes weāve had since being gluten free/vegan š Added some cinnamon. Thanks so much!
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The saddest pancakes Iāve ever made. I used a gluten free flour blend and followed the recipe accordingly. I had to add more milk otherwise it wouldnāt be moist enough. It ended up being a mushy gummy mess. I donāt know what happened š
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This happened to me, too, when I used a flour other than the Bobās Red Mill GF flour. All GF flours are not created the same. The Bobās Red Mill GF flour works great, and this recipe is now the only pancake recipe we use.
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I tried your recipe and it was so delicious and tasty!!
I was wondering about the amount of calories and fat in one pancake. šReply
Hi Ellinor! Thanks so much for taking a minute to let me know you liked these pancakes. I donāt calculate nutrition info myself, but I did write a tutorial on how to find it: https://oneingredientchef.com/how-to-get-nutrition-facts/
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Am I missing something? These stick so bad to my nonstick pan even when spraying with olive oil.
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My autistic son is picky and loves these. My life is super busy and I was wondering if making the batter overnight was still work ā¦ given the coconut oil getting coldā¦?
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