These Vegan Gluten Free Pancakes are free of dairy, eggs, refined sugar, refined flour, oil, and butter. Free of all of those things but definitely not free of taste and fluff! Super easy to make, freeze leftovers for busy mornings, top with your favorite nut butter, berries, or syrup!
Let’s Talk About Breakfast
Breakfast can get VERY boring. I am quite passionate about filling your plate and your life 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. Previously, I thought pancakes had to be loaded with sugar, flour, refined ingredients, and fats. Admittedly, I was wrong about pancakes, especially these pancakes! If you are like me, you constantly need breakfast inspiration, so check this out: Vegetarian Or Not, Let’s Talk About Breakfast.
Food is fuel, right?
These pancakes are perfect fuel for the whatever you do during your day! 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. Above all, you can add an optional scoop of protein powder into the batter without changing the texture while packing in the protein! After that, drizzle some peanut butter on top and you have a perfect workout recovery snack! Make a big batch of these vegan gluten free pancakes, freeze them, and reheat on busy mornings! The perfect topping would be Easy Vegan Pan-Fried Apples!
Made With Oat Flour!
If you don’t care much about the gluten free part, use all purpose or whole wheat flour. Also, you could use a whole egg in place of the flax egg and dairy milk if you choose. You could also toss in some blueberries, diced apples, or strawberries. Another flavor option is to add in some ground cinnamon, pumpkin spice, or vanilla extract! Curious about cooking with oat flour? Read this: The Vegetarian’s Guide To Oat Flour.
Vegan Gluten Free Pancakes
Fluffy, moist, easy, quick pancakes. All of the wonderfulness of a pancake without dairy, eggs, gluten, or sugar! Perfect for a post-workout snack!
Ingredients
- 1 cup oat flour
- 1 scoop of your favorite plain or vanilla protein powder (optional)
- 3/4 cup unsweetened plain plant-based milk
- 1 tbsp ground flax
- 2 tsp baking powder
- 1/4 tsp salt
- 1 mashed banana (sub 1/4 cup applesauce if desired)
- 1 tsp vanilla
- optional toppings: drizzled nut butter, walnuts, apples, fruit, yogurt, shredded coconut, chocolate chips
Directions
- Step 1 Place all dry ingredients in a medium bowl and stir until fully combined.
- Step 2 In a separate bowl mix all the wet ingredients and stir.
- Step 3 Slowly add the wet ingredients to the dry ingredients while stirring continuously. Mix thoroughly until all the lumps are stirred smooth.
- Step 4 Heat pan or griddle over medium heat, grease pan with vegan butter or oil spray.
- Step 5 Once hot, pour 1/4 cup of batter onto pan. You will know when to flip the pancake when the batter starts to bubble. Flip and cook the other side. Each side should take about 2 minutes.
- Step 6 Remove from heat, apply toppings and enjoy. Can freeze leftovers and reheat on busy mornings!
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