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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
- Maple Syrup
- Baking Powder
- 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.
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
The Best Vegan Gluten-free Pancakes (9 ingredients, no bananas)
- 120 ml unsweetened soy milk, (1/2 cup)*
- 1/2 tsp apple cider vinegar, **
- 84 g oat flour, (1 cup minus 1 Tbsp)
- 18 g almond flour, (a scant 1/4 cup)
- 1/2 Tbsp + 1 tsp baking powder
- 1/8 tsp salt
- 60 g applesauce, (4 Tbsp)***
- 40 g maple syrup, (2 Tbsp)
- 1/2 tsp pure vanilla extract, or 1/8 vanilla pod, scrape out the seeds inside to use
- Make the "butter milk": In a small bowl, mix the soy milk and apple cider vinegar. Let it sit for a few minuutes. Meanwhile, we can mix the dry ingredients.
- Mix the dry ingredients: In a large bowl, mix the oat flour, almond flour, baking powder, and salt.
- Mix the wet ingredients: In a blender, add the soy milk mixture, apple sauce, maple syrup, and vanilla extract. Blend for 10-15 seconds to combine.
- Combine wet & dry: Pour the wet mixture into the dry mixture. Mix evenly until no dry flour remaining.
- Cook the batter: Place a non-stick frying pan over medium heat. Once the pan is hot, add about 3~4 Tbsp of the batter onto the pan for each pancake. Don't overcrowd the pan to leave some space for flipping. Cook the first side for 3-4 minutes. Flip the cook on the other side for 2-3 minutes until both sides are golden brown.
- Enjoy with any toppings you like! I like things like berries, fruits, vegan ice cream, and yogurts. And definetely ALWAYS with some maple syrup!
- *Soy Milk: I usually use soy milk because it’s one of my staples. You can also other plant-based milk like almond milk or cashew milk.
- **Apple Cider Vinegar: You can also use lemon juice or lime juice.
- ***Applesauce: It’s American-style applesauce that is smooth, not chunky. I usually use Homemade Applesauce because it’s not common in Taiwan.
- If you like, you can use mashed bananas. Just keep in mind that the final pancakes will have a banana-y taste.
- Storage: Store them in an air-tight container in the fridge for 3 days or 2~4 weeks in the freezer.
Sei bravissima ❣️ mi dai un sacco di idee, le tue ricetta sono ottime 🌹 Grazie mille ❤️❤️❤️❤️❤️
Hi Francesca, thank you for your kind words. ❤️