Vegan Gluten-Free Pancakes

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The best Vegan Gluten Free Pancakes that are perfectly fluffy and double on yummy!

Bag of Organic Coconut Flour

It’s a new week, and time for a new recipe!  And what better thing to make on a weekend morning than pancakes!

I used Coconut Flour in them to keep them gluten-free and add some lovely, but subtle, coconut flavor.

Plus it was burning a hole in my cupboard.

Close up of bag of coconut flour

 

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5 from 1 vote

Vegan Gluten Free Pancakes

By Averie Sunshine
The best Vegan Gluten Free Pancakes that are perfectly fluffy and double on yummy!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 10
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Ingredients  

  • 1 small to medium ripe banana
  • 1 small apple, or 1/4 c applesauce
  • 1 Tbsp Flax Seeds
  • ¼ c of nut milk, I used TJ’s lowfat vanilla almond milk
  • c dry oats
  • 2 Tbsp Coconut Flour, or the flour of your liking; wheat, pastry, almond, rice, etc.
  • 2 Tbsp coconut oil, melted; optional
  • 1 Tsp cinnamon
  • 1 Tsp vanilla extract
  • ½ Tsp nutmeg, optional
  • pinch salt, optional and to taste
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • coconut oil or vegetable oil, for frying
  • ¼ c more water or nut milk only if the batter is very thick, for me this was necessary
  • coconut oil or vegetable oil, for frying

Instructions 

  • Blend first 4 ingredients in Vita, Food Proc, or blender. Let this sit for 10 mins to give the flax seeds time to gel, thereby producing an egg-like effect. The apple & banana help with this, too
  • Then add the oats, coconut flour, coconut oil (optional) cinnamon, vanilla, nutmeg, salt, baking powder, baking soda, and blend until smooth. If batter is very thick, add up to about 1/4 cup additional water or nut milk to thin it out.
  • For frying, I used 2 Tbsp Coconut Oil to fry pancakes pancakes on the first side, about 4 minutes on the first side and about 3 minutes on the second side, adding about 2 more tablespoons coconut oil for the second side. Serve immediately with syrup, a dusting of confectioners' sugar, berries, or favorite pancake topping.

Nutrition

Serving: 1, Calories: 177kcal, Carbohydrates: 12g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 169mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.



Included here is the:
1 banana
1 small apple (or 1/4 c applesauce)
1 Tbsp Flax Seeds
1/4 c of nut milk (I used TJ’s lowfat vanilla almond milk)
Blend first 4 ingredients in Vita, Food Proc, or By Hand.   Let this sit for 10 mins or so while you’re getting the rest of the ingredients together.  It will give the flax seeds time to gel, thereby producing an egg-like effect.  The apple & banana help with this, too

First four ingredients need to make Pancakes in blender
Blended up Vegan Gluten-Free Pancake Batter

Then add:

2 Tbsp Coconut Flour (or the flour of your liking; wheat, pastry, almond, rice, etc.)

2 Tbsp Coconut Oil (or another oil; grapeseed, canola, etc.), optional

1/3 c dry oats

cinnamon

nutmeg

baking powder

baking soda

salt

Vanilla Extract

Oats, cinnamon, nutmeg and salt added to blender
Remaining pancake ingredients added to blender
 
1/4 c more water or nut milk only if the batter looks too dry/thick.  Mine was, so this was necessary.  The flax, oats, banana & apple were making things nice and thick.
Blended up Vegan Gluten-Free Pancake Batter

Fry Up the Pancakes, about 4 minutes on the first side, about 3 minutes on the 2nd side

I used 2 Tbsp Coconut Oil to fry with

Container of coconut oil
Pancakes In frying pan

Flipped Over
and added 2 more Tbsp Coconut Oil

Pancakes flipped over in pan
It was gettin’ hot ‘n steamy!
Close up of flipped pancake
Golden pancake in frying pan

And then I plated them up

Vegan Gluten-Free Pancakes with blueberries, syrup and butter
Close up of pancakes with dripping syrup

With Fresh Blueberries, Real Maple Syrup, and Vegan Butter

Plated Vegan Gluten-Free Pancakes with butter, blueberries and syrupDripping syrup down side of pancake

I saved a couple for later

Leftover Vegan Gluten-Free Pancakes in clear container

Later came in like 20 minutes.  Skylar wanted more!

Two stacked pancakes

And after breakfast, I felt great!  I was not sluggish nor carb-coma sleepy.  Nor did I have that ohmygod, I am stuffed to the gills with heavy lead-bullets in my belly!  So, I will definitely be repeating this recipe, soon!

***I want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny’s Grand Slam Breakfast.  There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here!

In addition to the pancakes, we also had Fruit: Mangoes, Grapefruit, & Pineapple

Diced up mangosHalf of a grapefruitDiced up pineapple

Do you have a favorite pancake recipe?

 

 

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    I have been making these pancakes since you first posted them years ago – and love them! Thank you for all your delicious vegan recipes. I used to love following your blog and even now some 10 years later I still seek out your recipes. Thank you for doing what you do. And so well! Amy 😊🙏

  2. I don’t know what I did wrong, but these don’t even remotely resemble a pancake. They tasted great but they weren’t pancakes.

  3. These have been a life saver for me. I literally make them once a week! I subbed in almond meal for the oats when I did whole 30 and they are almost as good ad the original! Love!

    1. Wow this is such an old recipe (4+ years) and so glad to hear people still find it and that it’s been successful for you and a lifesaver. Thanks for LMK!

  4. hi averie, i just found your web site this evening and i’ve been at it for over 4 hours now. lol i love your website and will be trying several of your recipes over the next few weeks.

    my daughter has been vegan (at 14 on vacation no less) for years. now, at 30, is a vegetarian who eats fish now and then, mostly sushi. i try to stay away from carbs and gluten for health reasons.

    i’ll start writing on your blog as i try the recipes. i’m very happy i found your website, i need to get away now as my eyes are watering and it’s after midnight. lol thanks again, kat