These tasty and healthy vegan and gluten-free multigrain pancakes are made with a mix of brown rice, millet and oat flours. They are fluffy and light and a terrific start to any day.
While making gluten-free foods, I have learned fast to steer away from the pre-mixed "all-purpose" gluten flours. These flours tend to have too strong a flavor and I prefer mixing my own flours to keep the taste as clean as possible.
For pancakes and waffles, the premixed flours also tend not to work because they have too much starch, like tapioca flour or potato flour, and they often contain xanthan gum. These ingredients make the pancakes and waffles rather gummy.
The mix of flours I use in this recipe is brown rice, millet and oat, all stirred together with almond milk (any nondairy milk is fine if you are nut-free).
They were light and fluffy and quite perfect.
Here's the recipe, all. Enjoy!
More vegan pancake recipes
- The Best Vegan Pancakes
- Vegan Gluten-Free Coconut Flour Pancakes
- Vegan Carrot Cake Pancakes
- Vegan Almond Pancakes
- Savory Vegan Pancakes
Vegan Gluten-Free Multigrain Pancakes
Ingredients
- ½ cup brown rice flour
- ½ cup millet flour
- ½ cup oat flour (oat flour is sometimes contaminated with gluten while processing, so be sure to buy one that is labeled gluten-free)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond milk (or any nondairy milk)
- 1 teaspoon apple cider vinegar
- 2 tablespoon flax meal (whisked with 9 tablespoon water)
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, mix the flours with the baking powder and soda and salt using a wisk.
- Add the almond milk, vinegar, flaxmeal mixture and vanilla.
- Mix well. Don't worry about overmixing, because gluten-free flours do not toughen up the way wheat does when mixed.
- Heat a griddle and spray with a little oil. Pour about ¼ cup of batter on the griddle and let the pancake cook until bubbles appear around the sides and center, then flip and cook until the underside turns golden.
- Serve hot.
Nisha Ramani
Thanks for this awesome recipe tweaked it a little added some jaggery for sweetness.
Tom
I’m a bit late, finding you in 2018. Not sure if this blog is still managed. But, I like the look of the recipes, so far.
Question: what is the purpose of the balsamic vinegar in this recipe? Is there a non vinegar substitute?
Vaishali
You can use something else that's acidic, like lemon juice. It combines with baking soda to give lift and lightness.
Therese Morris
Could I use a bit more baking powder (like say 2 tsp) and omit the baking soda and vinegar?
Anusha
Hi,
I have a ton of rye flour to be used up. Will it work in this recipe along with brown rice flour and finger millet flour ?
Thanks,
Anusha
Vaishali
Yes, I should think so!
CarbTFU
Thanks for the recipe.
However...
Please consider that carbohydrates don't make you fat, but rather it is FAT that makes you fat. Could it be that the fat you eat is the fat you wear? Ever see a long term "high- carb" vegan?
Anardana
Hi there, long time reader of your blog- love it! Just wanted to say that there is no proof that a gluten-free diet helps weight loss.
Here are some links:
Vaishali Honawar
Alison, oats do not have gluten. Some oat flours can be contaminated with gluten while processing, but you can find oat flour that is specifically marked gluten-free. I have mentioned this before in other recipes, but to clarify I will add an explanation to this one too.
Alison Jose
Hi not sure if ive missed something but this recipe includes oat flour which has gluten? Its really important that u dont say its gluten free if u include oat flour as oats have gluten - am researching for adhd boy & this would have bad results if parents dont realise plus coeliacs so tag should be removed to be safe. Cheers alison
Swati Sapna
Vaishali, am surits not easy to discuss weight issue on youtr blog, esp when people can easily jump to conclusions and blame your chosen diet preference for it! But you are right, people need to know the truth and share food experiences. The same thing doesnt work for everyone... So am sure with some trial and error you will figure out whats best for you soon! 🙂
The pancakes look fantastic! I have often made pancakes with a mix of wheat flour (aata) and maize flour (makai ka atta), and with jaggery instead of sugar. the final result has never disappointed me 🙂
Vanessa M
I'm not a vegan...but can I just say these pancakes were DELICIOUS!!!!!!! I mean seriously, where have these pancakes been all my life??? I came across your blog after 2 things happened. 1. I had these delicious pancakes at IHOP that were whole grain with walnuts mixed into the batter with a blueberry compote on top. I have a friend who is vegan and gluten-free and he was really interested in the pancakes I had eaten but knew they definitely weren't vegan or gluten-free. I did a google search and this came up. I made some minor tweaks to the recipe but overall kept it the same. I added 1/8 cup of brown sugar--which he said he approved (I know there's a debate over this) and 1/2-3/4 cup (I sort of eye-balled it) of walnuts. They were HEAVEN!!! I think this batter (with some tweaking) would make an excellent vegan/gluten-free whole grain and blueberry muffin too! I think I'll try that next 🙂
Thanks for the recipe!!
Vaishali Honawar
Vanessa, so happy you liked the pancakes-- the brown sugar in it must be delicious. Thanks for the feedback.
Melina
I am currently on a diet- have been for 7 months. I've been a bad vegetarian for 15 years, eating mainly pastas and baked goods and eating A LOT. So I put on a lot of weight. Now I'm being a good vegetarian who doesn't eat eggs or milk (still eat some cheese) so I'm embracing the vegan recipes. You CAN lose the weight. I just count my calories (I use an app for that, which gives me a daily breakdown of what I've consumed in calories, fat grams, carbs, protein, sugar, etc) and I exercise. It's very slow- just 1 kilo a month- but I'm maintaining my almost-vegan life style and in fact, eating better than ever. Here's the truth: the older we get, the less it seems we can eat, and this has nothing to do with being a vegan or not. Exercise is a great way to burn some of this off while allowing yourself to eat a little more. If you don't like feeling like you have to track your food every day, just do it for a week or so to get an idea of what needs changing. good luck 🙂
archana
Hi Vishali, Am a lurker for over 2 years now. Love your american take on Indian recipes. I just started milk alternatives. Almond milk tastes horrible in hot beverages. But in a cold coffee, tastes decadent. Mix coffee granules in 2 tbs hot water with the sweetener of choice (helps dissolve the granules better). Then in a blender , add cold almond milk and coffee. If your are in the mood, add a drop of vanilla and some caramel for a yummmmy cold coffee.
Anonymous
Hi Vaishali,
Did you try oat milk or any other option?
Thanks
Vaishali
I haven't tried oat milk, but I believe it's a good option. It would be rather thin for my taste.
I did try the So Delicious coconut creamer for my coffee at Krupa's suggestion, and I love it! It has no coconutty flavor, which I wouldn't want in my tea or coffee, and it is only 10 calories per tbsp which is great.
DonnaD
oops it is actually glutenfreegoddess.com
DonnaD
Thank You for your honesty!!!! I am dealing with the same issues and just recently added more greens to my diet.
Oh yea and the exercise is the big one for me too! I use to walk my dog for 30-45min, now he is older and can only go
for 15-20. I feel much less bloated when I am off gluten, there is a great website, glutengoddess.com, she has great
quinoa recipes!! Thanks again for your great website!