The Best Vegan Gluten-free Pancakes (9 ingredients, NO bananas)

Read the post in: 繁體中文

Gluten-free, vegan, super fluffy, and tasty, these lovely pancakes are perfect for breakfast or snacks! And they are made with only 9 ingredients!

Let’s start by saying that I’m sorry for this delayed pancake recipe.

About three months ago I’ve shared a Vegan Gluten-free Banana Pancakes recipe, which is made with bananas. Yet I know that some of you are not the biggest fans of bananas; hence I want to share another gluten-free, vegan pancake recipe that doesn’t include bananas. And here it is!

I started off by trying different combinations of several ingredients, but I have to admit that I wasn’t a person who make pancakes often and I hit a bottleneck. So, I stopped trying, just for a short while.

This way of pausing is actually how I usually deal with recipe testing, writing, and some life matters as well. I’m a person believing in taking short breaks for the long run.

I cannot stop blogging for some reason. I mean, I’ve been blogging for over a decade. It’s kind of became part of who I am. But I can do it for a pancake recipe.

After a short break, I tried again, and I’m so happy to announce that the delicious, vegan pancakes have come to life!

Watch How to Make It

Ingredients You Need

• Soy Milk, or other plant milk
• Apple Cider Vinegar, or lemon juice
• Oat Flour
• Almond Flour
• Applesauce
• Maple Syrup
• Baking Powder
• Salt
• Pure Vanilla Extract

How to Make Vegan Gluten-free Pancakes

This recipe is fairly simple. Basically, you just mix different things and then cook the batter on the stove. But one extra step I like to take is to blend the wet ingredients first before adding the dry one. This way the batter will be super smooth.

Here’s a quick look at what you’ll do:

• First, mix the apple cider vinegar with soymilk to make our “butter milk.” Let it sit for a few minutes.
• In a big bowl, mix the dry ingredients.
• Add the soy milk mixture to a blender or food processor along with the rest ingredients. Blend to combind.
• Pour the wet ingredient mixture to the dry one. Mix evenly.
• Put a non-stick pan over medium heat then add 3~4 Tbsp of the batter to form a pancake. Coook the first side for 3~4 minutes and then flip to cook the other side for 2 minutes. Transfer it onto a plate and repeat the same step to finish all the batter.
• Serve warm with toppings you like! (fruits, vegan ice cream, yogurt, etc.)

These pancakes are light and fluffy, soft but not dense. It’s a pretty basic vegan pancake recipe that you can add any toppings you like.

How to Store Vegan Gluten-free Pancakes

These pancakes are super freezer-friendly, meaning you can make a bigger portion and store the leftover in the freezer for a long time. I would say they will be good for 2~4 weeks.

If you think you can finish them in 3 days, just store them in a food container and pop them in the fridge. Before serving, reheat them in a frying pan on the stove over low heat or pop them in the oven at 160°C for a few minutes.

You can also try to reheat them in a toaster, which I’ve seen some people do that. Yet I don’t have a toaster so I’m not 100% sure what’s the texture will be like. I guess it will be a little bit crispy, though.

Substitutions

Soy Milk: I usually use soy milk because it’s one of my staples. I often use homemade soymilk, which is even much cheaper. You can also use almond milk or cashew milk.

Almond Flour: You can also use ground almond, but the final result may not be as fluffy.

Apple Cider Vinegar: You can use lemon juice or lime juice to replace apple cider vinegar. I don’t recommend using other vinegar though.

Applesauce: You can also use mashed banana instead of applesauce if you want. Though I haven’t tried it myself. Just keep in mind that banana has a very prominent character in terms of flavor.

Maple Syrup: You can use other liquid sweeteners of choice, such as date syrup, brown rice syrup, or agave. But I would argue the final taste will bit slightly different and inferior compared with maple syrup, in my opinion.

Other Tips & Notes

Oat flour: I usually make my own by grinding instant oats in my coffee grinder or blender. If you’re intolerant of gluten, use the ones marked “gluten-free.”

Applesauce: I usually make my own applesauce because it’s not easy to find applesauce in Taiwan. However, I think it’s pretty common in western countries. Applesauce is basically cooked apple puree. To make it, simply cook some cubed apples and blend them in a food processor.

I hope you will like these pancakes because I really really love them! You can also tag me on Instagram (@barrelleaf). Happy eating!

More Vegan Recipes:

• 10 Must-try Vegan Granola Recipe
• Blueberry Overnight Oats (7 ingredients)
• Vegan Gluten-Free Banana Bread