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gluten free vegan buttermilk pancakes

Vegan Gluten-Free Pancakes

Vegan Gluten-Free Pancakes. Super fluffy classic buttermilk pancakes that are completely vegan AND gluten-free! This recipe comes together easily with 7 simple ingredients and is ready in less than 15 minutes! Top-8 Allergen friendly
5 from 16 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 395kcal
Author: Capri Lilly

Ingredients

  • 1 1/2 cup Gluten-Free All-Purpose Flour (that contains xanthan gum) can sub with regular all purpose flour
  • 3 tbsp Coconut Sugar (can sub brown sugar)
  • 1 tbsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 tsp Vanilla Extract
  • 2 tbsp Ground Flaxseeds

Vegan Buttermilk

  • 1 1/3 cup Non-Dairy Milk of Choice
  • 1 tbsp Apple Cider Vinegar

Maple syrup, to serve

    Optional Mix-Ins

    • 1/3 cup Fresh Blueberries
    • 1/3 cup Chocolate Chips

    Instructions

    • Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
    • Whisk the dry ingredients together in a large bowl and set aside.
    • Slowly pour in the vegan buttermilk and stir to combine. Do not overmix! (Some lumps are okay)
    • Let the mixture rest for at least 5 minutes, or up to 30 minutes.
    • Heat a non-stick skillet or griddle over medium heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the skillet and shape into a pancake. (If you are adding mix-ins, sprinkle a few onto the pancake now).
    • Flip the pancake when you begin to see bubbles appear and the pancakes start to puff. Cook on each side for about 1-2 minutes or until golden brown on each side. (flipping only once)
    • Serve with maple syrup, fresh fruit, and enjoy!

    Notes

    Tips For Making The Best Gluten-Free Pancakes

    • Use a gluten-free flour blend that contains xanthan gum. Xanthan gum is a thickening agent that improves texture and keeps ingredients from separating. Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur, Measure for Measure Flour, Certified Gluten-Free are great options.
    • No need for store-bought "pancake mix". Store-bought pancake mixes, including gluten-free pancake mixes, are usually a combination of flour, baking powder, sugar, and salt. It sometimes contains powdered milk and powdered eggs. Making your own pancake mix from scratch involves a few simple ingredients and you have full control over what goes in it.
    • Properly measure the flour: Do not stick the measuring cup in the flour. Instead, take a spoon and scoop the flour into the measuring cup until you get the amount you need.
    • Do not over-mix the pancake batter. Mix until the ingredients are just combined. Over mixing can result in flat pancakes that do not rise.
    • Let the batter rest before making the pancakes. Rest the batter for at least 5 minutes, but ideally 30 minutes before making the pancakes. This gives the gluten-free ingredients and flavor time to marry, which results in super delicious, fluffy gluten-free pancakes.
    • If using an electric griddle, we find it best to set the temp to 350°F. Make sure to spray the griddle with non-stick spray (like avocado oil spray) to prevent the pancakes from sticking.
     
    Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe. 
     
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    Nutrition

    Calories: 395kcal