Vegan and gluten free recipes from my family to yours
September 20, 2022
Vegan & Gluten Free Fluffy Pancakes
Fluffy Vegan & Gluten-Free Pancakes – The Perfect Breakfast for Everyone
There’s nothing quite like a stack of warm, fluffy pancakes to start your day on a sweet note. And these vegan and gluten-free pancakes are just the answer if you’re looking for a breakfast that’s both delicious and wholesome! Whether you’re plant-based, gluten-sensitive, or just in the mood for something lighter, these pancakes have got you covered. Made with simple ingredients and a whole lot of love, they’re the perfect way to treat yourself or your family to a cozy morning.
Why You’ll Love These Vegan & Gluten-Free Pancakes
✔ Completely Plant-Based & Gluten-Free – Made with simple, wholesome ingredients, these pancakes are perfect for anyone with dietary restrictions. ✔ Fluffy & Delicious – Light, airy, and perfectly sweet, thanks to ripe bananas and a touch of maple syrup. ✔ Easy & Foolproof – No fancy equipment needed! Just a few basic ingredients and a skillet, and you’re good to go. ✔ Perfect for Any Occasion – Whether it’s breakfast, a snack, or even dessert, these pancakes are great for any time of day. ✔ Packed with Nutrition – With ingredients like hemp seeds, flaxseeds, and plant-based protein, these pancakes offer a healthy boost to your morning. ✔ Family-Friendly – A hit with kids and adults alike, making it an easy, tasty way to feed everyone!
So grab your favorite syrup, and let’s dive into this easy, feel-good recipe that’s sure to bring smiles to the breakfast table!
Ingredients needed (with substitutions)
Gluten-Free Flour: I typically use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but any similar blend will work well.
Coconut Sugar: I love the rich, caramel flavor of coconut sugar, but you can substitute it with regular granulated sugar if preferred however, coconut sugar also has a lower glycemic index than regular sugar, meaning it has less of an impact on your blood sugar levels.
Baking Powder: For best results, use aluminum-free baking powder to keep your pancakes light and fluffy.
Salt: A pinch of salt enhances all the flavors.
Hemp Seeds: These are optional but packed with healthy fats and fiber. Feel free to skip if you don’t have them on hand.
Flaxseed Meal: Adds fiber and helps with binding. You can omit it if you prefer, but it’s a great addition for texture and nutrition.
Vegan protein powder: Unflavored or vanilla works! Add this if you’d like an extra boost of plant-based protein (optional but beneficial).
Vegan Egg Replacer: I like to use Bob’s Red Mill Egg Replacer, but you could substitute with flax eggs if you prefer.
Vanilla Extract: A splash of vanilla brings all the flavors together.
Melted Coconut Oil: This gives the pancakes a delicious, subtle richness. If you prefer, you can use olive oil instead.
Plant- based milk: Any dairy free milk will do. Almond, soy, coconut, oat, cashew, etc. Preferably unsweetened
Cooking Spray: To grease the pan and ensure your pancakes don’t stick.
How to make vegan and gluten free fluffy pancakes
Start by gathering two large bowls—one for the dry ingredients and one for the wet. In the first bowl, combine the gluten-free flour, coconut sugar, hemp seeds, flaxseed meal, unsweetened protein powder (if using), baking powder, and salt. Stir until evenly mixed.
In the second bowl, prepare your egg replacer (or flax eggs) with water, then add the vanilla extract, melted coconut oil, and non-dairy milk. Whisk everything together until fully combined.
Next, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined—be careful not to overmix.
Heat your griddle or skillet over medium heat and spray with cooking oil. Once the griddle is hot, pour 1/4 to 1/3 cup of batter onto it. Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown and heated through.
Serve your pancakes with your favorite toppings—fresh fruit, maple syrup, vegan whipped cream—the possibilities are endless!
Storage Instructions
Room Temperature: Store leftover pancakes in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, place pancakes in the fridge for up to 4 days.
Freezer: To freeze, let pancakes cool completely, then stack them with parchment paper between each one. Store in a sealed bag or container for up to 2-3 months. To reheat, simply warm them in a toaster, skillet, or microwave.
Optional Mix-Ins
Feel free to get creative with your pancakes by adding any of these mix-ins to the batter:
Blueberries or sliced strawberries for a fruity twist
Chocolate chips for a sweet treat
Chopped nuts like walnuts, pecans, or almonds
Cinnamon or pumpkin spice for a warming flavor
Looking for another delicious breakfast recipe? Get the recipe for these chocolate chip waffles!
In your first bowl, pour in gluten free flour, coconut sugar, baking powder, salt, hemp seed, and flax seed mill. Feel free to pour in a scoop of unsweetened pea protein powder if desired for that extra boost of protein.
Whisk together all dry ingredients.
In your second bowl, mix together your egg replacer and follow instructions per package directions (For Bob’s Red Mill Egg Replacer it is 1 Tablespoon to 2 Tablespoons water)
Add melted coconut oil, vanilla extract, and vegan milk and whisk together with vegan egg replacer.
Pour wet ingredients into bowl with dry ingredients and stir together.
Fold in pumpkin puree and mix until combined.
Heat griddle or skillet and lightly mist with cooking oil.
Scoop 1/4-1/4 cup of batter and cook on one side until bubbling.
Flip and continue to cook until both sides are cooked through.
Top with your choice of maple syrup, vegan whipped cream, dairy free chocolate chips, etc. and enjoy!
