Vegan Gluten Free Pancakes

Vegan Gluten Free Pancakes Healthy Recipe #myvegetarianfamily

Vegan Gluten Free Pancakes

Free of gluten, dairy, eggs, refined sugars, oil, butter … Not free of taste, fluff, and moistness!

Protein Pancakes with Peanut Butter #myvegetarianfamily

Breakfast can get VERY boring.  I know.  I love eating all of the healthy, plant-based, natural, colorful things the world has to offer so I could survive on fruit, nuts, and vegetables and be very happy and very content. I think there are a few people out there that don’t agree.  That is why I write a food blog and the other people read it 🙂 I am quite passionate about filling your plate and your cup and your life up with things that make you feel really good while keeping your body healthy and functioning well.  Pancakes never used to fit into that model for me.  I thought pancakes had to be loaded with sugar, flour, refined ingredients, and fats.  I never made pancakes for my family. I am ready to admit, I was wrong about pancakes.  As I grow in my blog writing, I read a lot about nutrition, research and test recipes, and create lots of meals that never make it to the blog.  So, these vegan gluten free pancakes have passed the taste test and I am so happy to share them!

Food is fuel, right? So these vegan gluten free pancakes are just that. Fuel that tastes good.  Top them with nut butter, fruit, maple syrup, cinnamon, nuts, or all of the above! I make these after a long run and on weekends.  You can add an optional scoop of protein powder into the batter without much change in the texture and taste but it packs in the protein! Drizzle some peanut butter on top and you have a perfect workout recovery snack! Make a big batch of these vegan gluten free pancakes and reheat them on busy mornings! The perfect topping would be Easy Vegan Pan-Fried Apples!

Vegan & Gluten Free & Allergy Friendly

If you don’t care much about the gluten free part, use regular flour.  If you aren’t vegan, you can use an egg in place of the flax and dairy milk.  If you are faced with a nut allergy use soy milk or dairy milk.  If you love fruit, toss in some blueberries or apple slices.  You can also add in some cinnamon or vanilla to sweeten it up! I hope you enjoy these vegan gluten free pancakes as much as we do!

Need other breakfast ideas? Try my recipes for Peanut Butter Berry Smoothie or Apple Cinnamon Breakfast Quinoa or Chia Pudding!

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Print Recipe
Vegan Gluten Free Pancakes
Fluffy, moist, easy, quick pancakes. All of the wonderfulness of a pancake without dairy, eggs, gluten, or sugar! Perfect for vegans or for guests with food allergies.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings
pancakes
Ingredients
  • 1 cup oat flour or gluten free all purpose flour mix I use Bob's Red Mill Oat Flour
  • 1 cup unsweetened almond or coconut milk If not vegan, can substitute dairy milk
  • 1 tbsp ground flax
  • 2 tsp baking powder
  • 1 tbsp Vegan Protein Powder optional
  • 1/4 tsp Salt
  • 2 tbsp US Maple Syrup
  • 1 mashed ripe banana or 1/4 cup unsweetened applesauce
  • 1 tsp vanilla optional
  • optional toppings drizzled nut butter, walnuts, apples, fruit, coconut yogurt
Prep Time 5 minutes
Cook Time 5 minutes
Servings
pancakes
Ingredients
  • 1 cup oat flour or gluten free all purpose flour mix I use Bob's Red Mill Oat Flour
  • 1 cup unsweetened almond or coconut milk If not vegan, can substitute dairy milk
  • 1 tbsp ground flax
  • 2 tsp baking powder
  • 1 tbsp Vegan Protein Powder optional
  • 1/4 tsp Salt
  • 2 tbsp US Maple Syrup
  • 1 mashed ripe banana or 1/4 cup unsweetened applesauce
  • 1 tsp vanilla optional
  • optional toppings drizzled nut butter, walnuts, apples, fruit, coconut yogurt
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Instructions
  1. Combine all dry ingredients in a medium bowl and stir until combined
  2. In a separate bowl combine all the wet ingredients and stir with a wire whisk until fully combined
  3. Slowly add the wet ingredients to the dry ingredients while stirring continuously. Mix thoroughly until all the lumps are stirred smooth.
  4. Heat pan or griddle over medium heat, grease pan with vegan buttery spread, coconut, or canola oil (can use butter if not vegan)
  5. Once hot, pour 1/4 cup of batter onto pan. You will know when to flip the pancake whey the batter starts to bubble. Flip and cook the other side. Each side should take about 2 minutes. Remove from heat, apply toppings and enjoy. Can freeze leftovers and reheat on busy mornings!
Recipe Notes

Recipe inspired by momables, thank you!

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