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

Best Vegan Gluten-free Pancakes

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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.

Best Vegan Gluten-free Pancakes

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
Best Vegan Gluten-free Pancakes

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.

Best Vegan Gluten-free Pancakes


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.

vegan gluten-free pancakes

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:

The Best Vegan Gluten-free Pancakes (9 ingredients, NO bananas)
Best Vegan Gluten-free Pancakes
Print Recipe
5 from 1 vote

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

Fluffy, tasty, and made with only 9 ingredients, these Vegan Gluten-free Pancakes are perfect breakfast or snack options!
Author: Nora Hsu
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: vegan
Keyword: dairy-free, gluten-free, vegan
Servings: 2 people


  • 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.



  1. 5 stars
    Sei bravissima ❣️ mi dai un sacco di idee, le tue ricetta sono ottime 🌹 Grazie mille ❤️❤️❤️❤️❤️

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