My Favorite Gluten Free Pancakes

Gluten Free Pancakes

Aaron and I have a bit of a tradition on Sundays. We sleep in for as long as the dogs will let us (for me, that means around 7am when Honey decides she’s going to get really close to my face and stare me down), take our time making breakfast together, and settle in to watch CBS News’ Sunday Morning.

GF Pancakes

Have I mentioned I sometimes have the TV taste of an eighty-year-old? Well, really it oscillates between senior citizen programming and bad reality TV – the Bachelorette, Real Housewives – you know, things that are super intellectual. My current obsession, however, is Girls on HBO. At least that show has good writing. Lena Dunham is one seriously talented twenty-six-year-old.

Gluten-Free Vegan Pancakes

What was I talking about?

GF Vegan Pancakes

Oh, yes. Sunday mornings. More to the point – Sunday morning pancakes. I’m usually a smoothie girl during the week, but it’s nice to take a break from those to enjoy something more indulgent on the weekends.

I previously posted a recipe for my favorite pancakes, which use a mix of whole wheat and all-purpose flours. They’re slightly sweet, fluffy, and take about the same amount of time as making a store-bought mix. They’re that simple.

Easy Gluten Free Pancakes

But ever since doing the Crazy Sexy Diet 21-day cleanse, I’ve significantly reduced my gluten intake and my stomach has been a lot happier. I also love the challenge of playing around with gluten free flours – chickpea, coconut, brown rice, white rice, sorghum – the list goes on. Each has a unique flavor, texture, and end result, which is why it took me several months to adapt my favorite pancake recipe and come up with a winning, gluten free combination. There were plenty of mishaps along the way, and lots of ugly, runny, under-cooked, stick-to-the-pan pancakes. It happens.

Easy GF Vegan Pancakes

I’m happy to report that this latest recipe is none of those things. I finally settled on a mixture of all-purpose, brown rice, sorghum, and potato or tapioca starch gluten free flours. The batter is thick, but the pancakes hold their shape really well. They’re slightly crispy around the edges, but also a little chewy and doughy in the center.

Topped with some chopped walnuts, a few raspberries, and a drizzle of agave and maple syrup blend…all enjoyed while watching a little Charles Osgood. What can I say? I’m an old soul.

Fluffy Gluten Free Vegan Pancakes

Gluten Free Vegan Pancakes
 
Prep time
Cook time
Total time
 
My favorite gluten free & vegan pancakes. They're slightly sweet, a little doughy, and take about the same amount of time as making a store-bought mix.
Author:
Recipe type: Breakfast
Serves: 10 small/medium pancakes
Ingredients
  • ½ C. All-Purpose Gluten Free Flour
  • ⅓ C. Brown Rice Flour
  • ⅓ C. Sorghum Flour
  • ⅓ C. Potato or Tapioca Starch
  • 1 Tbs. Gluten Free Baking Powder
  • 1 Tbs. Coconut Sugar (optional)
  • 1 Tsp. Sea Salt
  • ¾ Tsp. Xanthan Gum
  • 1½ C. Non-Dairy Milk (I used unsweetened Almond Milk)
  • ½ Tsp. Vanilla
  • 1 Flax Egg (1 Tbs. Ground Flax Seeds, 3 Tbs. Water)
  • 1 Tsp. Melted Coconut Oil, plus additional for greasing the pan
Instructions
  1. Prepare your flax egg by combining 1 Tbs. of freshly ground flax and 3 Tbs. of water.
  2. Set the flax seed mixture aside for 3-5 minutes, and allow it to thicken.
  3. In a medium mixing bowl, sift together the flours, potato/tapioca starch, baking powder, salt, and xanthan gum.
  4. Add the non-dairy milk, coconut sugar (if using), vanilla, coconut oil, and flax egg, and mix everything until just combined.
  5. Heat a large frying pan over medium heat.
  6. Lightly grease the pan with coconut oil and pour the pancake batter onto the pan. Cook for 2-4 minutes per side.
  7. Plate with your favorite toppings and enjoy!
Notes
I use Bob's Red Mill brand for all of my gluten free flours. I highly recommend this brand. The batter will be a little on the thick side, so feel free to add a touch more non-dairy milk as you go if it seems like it's too thick. I find that gluten free pancakes take a bit longer to cook than those made with wheat flour. You'll know the pancakes are ready to flip when the edges have air bubbles that hold their shape. I use a stainless steel pan and find that it's best to spray the pan with a little coconut oil before flipping the pancakes just to ensure that they don't stick. If you're using a non-stick pan, this probably isn't necessary.

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Comments

    • says

      Thanks, Amy! That first picture reminds me of snow/winter – which is kind of nice at the moment considering the crazy heat and humidity. :)

  1. says

    that first photo is gorgeous! the pancakes look so delicious. i love the addition of raspberries and walnuts- walnuts pair so perfectly with berries ;)

    i always preferred my pancakes a little doughy, too..even a tiny bit underdone in the middle. i’m so glad you were able to convert your favorite pancake recipe to be gluten-free. now you can have fun with it and mix it up even more! i love making pancakes for dayv and using different flours every time, it makes them each a little different ;)

    • says

      I also like my pancakes to be a tiny bit underdone in the middle. The great thing about vegan cooking/baking is that you don’t need to worry about raw eggs! :)

  2. says

    Will definitely have to give these a try! I third the comment about the gorgeous first photo, makes me all warm & fuzzy inside. Where do you buy the xanthan gum? Can you find it at the supermarket or do you buy it online?

      • Mary says

        I buy online from Manna Organics. Their xanthum gum is so much cheaper. Just wish they carried guar gum. I could only find that at Whole Foods and Amazon. I get rice & tapioca flours much cheaper at Asian stores. An employee at Earth Fare told me she buys Bob’s Red Mill flours cheaper at Big Lots. I plan to check that out!

    • says

      I’m a big fan of the Crazy Sexy Diet cleanse. I felt SO good during those 3 weeks! It also gave me the push I needed to cut down on the processed sugar/carbs and eat more raw produce (hopefully permanently).

  3. says

    My little Chloe likes to get on my chest and stare at me when she is ready to get up in the morning. She is such a morning dog it drives me nuts. Guinness on the other hand could stay in bed and be lazy all morning…we are soul mates. :)
    Raspberries and walnuts…yummmmm

    • says

      haha Love the name Guinness! Honey used to sleep in, but since we got Olive, it’s like some sort of competition to eat her breakfast. Except Olive sleeps in her crate in another room, so really, there is zero competition.

  4. says

    Hi Amanda! The pancakes look fantastic. I am wondering about your lighting setup here. I’ve been so frustrated with taking pictures of the food for my blog. Sometimes I feel my lighting/composition is OK but them I cringe when I look at the photos again.

  5. says

    Omg my mouth is totally watering now and it’s time to go to bed! I should not be reading your blog this late! ;) I am really intrigued by this recipe because I haven’t used a lot of those ingredients before! And I will definitely pass this along to my friend who has to stay away from gluten.

    And yes… how amazing is Girls?!!

    • says

      OMG. Girls is amazing!!! I plowed through the entire season in about 3 days and now I’m so sad I don’t have any more episodes!

  6. says

    These look so delicious! Others have said it, but I will too. I am in love with that first photo- really stunning. I’ll be honest, I tend to be skeptical of gluten free baked things, however these look so good that I may have to give them a try!

    • says

      Thanks, Ruby! I understand the skepticism when it comes to gf baked goods – I’ve had my share of flops. The texture of these pancakes is a little different from traditional all-purpose or wheat flour, but I actually prefer it. They’re a tiny bit crispy around the edges, but doughy in the center – pancake perfection as far as I’m concerned. :)

      • Holly says

        I made these this morning, but I have to say…the doughy center is not my thing. Mine are downright gummy in the center. I usually use a gf pancake recipe I got off of Food.com. Crispy edges and fluffy center. They taste like regular pancakes. I wanted to try something new…but alas…these aren’t for me:(

        • says

          Sorry you’re not a fan, Holly. I love the doughy center, but it sounds like your pancakes might be under-cooked if they’re gummy. GF and vegan pancakes take a lot longer to cook than more traditional recipes. Either way, I’m glad you found a recipe that’s more your style. :)

  7. says

    we are usually in a hurry in the morning.. so it doesnt really matter how fluffy or doughy or whichever way the pancakes come out:) everyone eats their share! i havent tried gf pancakes yet, i like playing around with gf flours just because they add so many other grains to the daily diet

  8. Zoe says

    I just made these, literally 10 minutes ago, after finding your site on google. This is THE BEST vegan GF pancake mix I have ever tasted! Seriously, thank you so much from me (and my partner, who gobbled them up as I pulled them off the pan). I used enerG instead of flax egg, but it all works out in the end. So delicious.

    • says

      You just made my day, Zoe! I’m so, so happy you like the pancakes. It took me a lot of trial and error to get the right mix of gluten-free flours. :)

  9. Roxi says

    The photos look amazing and have got my taste buds going! Im going to try this recipe with Bob Red’s Guar Gum instead of xanthan gum that I read about here http://www.xanthangumsubstitute.com My daughter does not like xanthan gum, just wondering if you have tried this recipe with an other gum alternatives?

  10. Sarah Burchard says

    Amanda,
    I love your blog! My husband and I had a craving for pancakes last night, and tried your recipe (since we are newly gluten free/vegetarian). So good! We used blueberries and warm honey as a topping since we didn’t have maple syrup or raspberries. I am glad I had the craving, typed in google for “gluten free pancakes”, and stumbled on your blog. I look forward to reading more, and trying more of your recipes. Thank you!

    • says

      Thanks, Sarah! I’m so happy you and your husband liked the pancakes. There’s just something about pancakes for dinner that makes them taste even better. :)

  11. rosalie says

    This was exactly the same as another gf recipe I tried. The xanthum gum makes it so thick you have to add gallons of water and it’s still to thick. You end up with a glutenous mass. No matter how much water I added, the center was still thick and uncooked.

    • says

      Sorry the recipe didn’t work out for you, Rosalie. The batter should be very thick, but not so thick that the center doesn’t cook. I usually spread it out in the pan with a spatula or a spoon and that helps it to cook evenly. That said, gluten free pancakes do take a significantly longer to cook through than wheat pancakes. The xanthan gum helps to bind everything together, but I’m sure you can experiment with the amount or find alternatives. I’ve heard good things about the Babycakes recipes…
      Best of luck!

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