These fluffy gluten-free vegan pancakes are incredibly healthy too! They are made with a mix of four gluten-free flours and have the most perfect crispy, tender texture. Serve with a glug of maple syrup for a nourishing vegan breakfast or brunch that everyone in the family can enjoy.
Pancakes are my favorite breakfast and I have shared with you so many recipes I adore, like these scrummy vegan pancakes made with whole wheat flour (they are truly the best!), these amazing vegan sourdough pancakes and these adorable vegan sheet pan pancakes, to name just three.
Also on that list is this vegan gluten-free pancake recipe. Although I am not gluten-free and neither is anyone else in my family, we can never have enough of these pancakes (and these vegan gluten-free coconut flour pancakes!).
They are deliciously puffy and light with a crispy and tender texture. And I love them especially because they are very, very healthy. That's because I mix four different flours to make them.
One of the big problems I have with some store-bought gluten-free flour blends is the amount of starch in them and the presence of gums, like xanthan gum, when you don't really need them. I think the gums and starch also tend to make the pancakes (and waffles) gummy. So although I do use them occasionally (like in this gluten-free sourdough pancake recipe), I do prefer using my wholesome, homemade mix of flours when I can.
These vegan gluten-free pancakes are very customizable. I'll share with you tips to make these with a gf all purpose flour if that's what you want to use, and to replace some of the other ingredients if you don't have them, as well as some useful troubleshooting tips to ensure your pancakes turn out perfectly each time you make them.
Why you will love these pancakes
- Absolutely delicious. You don't have to be gluten-free to eat these pancakes or fall in love with them. They have the perfect flavor and texture and the applesauce makes them slightly sweet, so you can even skip the maple syrup if you want to.
- Healthy. The mix of healthy, gluten-free flours makes these really nutritious and loads the pancakes with fiber, protein and nutrients.
- Easy, one-bowl recipe. You can dump all ingredients in a bowl for the pancake batter and mix. Prep can't get any simpler. There's no need to make flax eggs first or separately mix vinegar with milk.
- Soy-free, nut-free, gluten-free and vegan. Everyone in your family or circle of friends can eat these gluten-free pancakes, regardless of their dietary preferences.
Ingredients
See recipe card below for exact quantities of each ingredient.
- Gluten-free flours: sorghum flour, brown rice flour (white rice flour works too!), stone ground cornmeal and oat flour. You can skip the cornmeal if you don't want to use it and use more sorghum and brown rice flours. See FAQs below for more substitutions.
- Leavening: baking soda and baking powder
- Flaxseed meal. This is just ground flax seeds.
- Ground cinnamon (optional). I like adding it in for a nice flavor.
- Applesauce. Applesauce adds more flavor and keeps the pancakes really tender.
- Vegan yogurt. I love vegan yogurt in this pancake recipe because it adds more flavor, protein and deliciousness. But if you don't want to use it, use more milk and add a teaspoon of apple cider vinegar along with the wet ingredients. Use a nut-free yogurt or milk if nut-free.
- Non-dairy milk. I used oat milk, but any dairy-free milk of your choice will work here.
- Pure vanilla extract
How to make gluten-free vegan pancakes
Place all four flours in a large mixing bowl.
Add the salt, cinnamon and flaxseed meal.
Whisk the flours and other dry ingredients together with a whisk or fork.
Dump in the wet ingredients--applesauce, yogurt, non-dairy milk and pure vanilla extract.
Use a spatula to mix into a batter with no dry flour. The batter will be thick.
Heat a cast-iron griddle or a non-stick griddle or skillet over medium-high heat. Scoop out the batter into pancakes (I used a ¼-cup measure).
Wait for the pancakes to get really puffy and for the edges to dry out, about two minutes. The bottoms of the pancakes should be a deep golden-brown.
Carefully flip the pancakes and continue cooking for another minute or so.
Recipe FAQs and Troubleshooting Tips
The gluten-free pancakes don't have any gluten to act as a binder, so they need enough time on the skillet to set up. If you try flipping the pancakes too early, before they have had time to set, they can break. Make sure the pancakes are very puffy and the edges are dry with a strong golden-brown hue before you carefully flip them. Also don't make the pancakes too big--I use a ¼ cup measure to scoop out the batter for pancakes that are about 3 ½ inches in diameter. Flipping smaller pancakes is far easier.
Yes, you can skip the cornmeal or the oat flour if you don't want to use them and just use more of the rice and sorghum flours. Don't use too much cornmeal by itself because it has a coarse texture and you need the finer-textured flour to help the pancakes hold together. You can also add almond flour instead of cornmeal.
Yes, certainly. Replace all flours with 2 cups of the gluten-free all-purpose flour.
You can skip the yogurt and add ½ cup more of non-dairy milk with a teaspoon of apple cider vinegar or lemon juice mixed in it to make a vegan buttermilk.
Yes! Four pancakes have 498 calories, 15 grams of protein and 9 grams of fiber. They make a very filling, satisfying and healthy breakfast.
Make-ahead tip
- You can make a large batch of gluten-free pancake mix by whisking together the flours with flax meal and salt (use the servings slider to scale out the recipe). When hungry for pancakes, measure out two cups and add in the wet ingredients.
Topping suggestions
- A pat of vegan butter and maple syrup.
- Fruit like bananas, blueberries or fresh berries. Peaches and apricots are lovely with these pancakes as well.
- Vegan whipped cream
- Chocolate chips or rainbow sprinkles (if serving to kids).
- Peach jam, raspberry jam, banana jam or rhubarb jam.
- A dusting of powdered sugar.
Storage instructions
- Refrigerate: Store pancakes in the fridge in an airtight container for up to four days.
- Freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer. Then store in a freezer-safe container or freezer-safe bags for up to four months.
- Reheat: Reheat pancakes on a griddle or in a toaster oven until heated through.
More vegan pancake recipes
If you love these multigrain gluten-free vegan pancakes, be sure to check out more gluten-free vegan recipes on Holy Cow Vegan!
Multigrain Gluten-Free Vegan Pancakes
Equipment
- Non-stick griddle or cast-iron griddle or skillet
Ingredients
- ½ cup brown rice flour (or any rice flour)
- ½ cup sorghum flour
- ½ cup oat flour (be sure to buy one that is labeled gluten-free or make your own by milling rolled oats)
- ½ cup stone ground cornmeal
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (optional, but very nice)
- 2 tablespoon flax meal
- ¼ teaspoon salt
- 1 cup non-dairy milk (I used oat milk. Use any milk of choice, including almond milk, soy milk or cashew milk)
- ½ cup vegan yogurt
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
Instructions
- Place all four flours in a bowl. Add the salt, cinnamon and flaxmeal. Whisk together.
- Dump in the wet ingredients--applesauce, yogurt, non-dairy milk and pure vanilla extract. Use a spatula to mix into a batter with no dry flour visible. The batter will be thick but pourable.
- Heat a cast-iron griddle or a non-stick griddle or skillet over medium-high heat. Scoop out the batter into pancakes (I used a ¼-cup measure).
- Wait for the pancakes to get really puffy and for the edges to dry out, about two minutes. The bottoms of the pancakes should be a deep golden-brown. Turn heat down if the griddle gets too hot and the pancakes start burning before they are cooked.
- Carefully flip the pancakes and continue cooking for another minute or so.
- Serve hot!
Recipe notes
- The gluten-free pancakes don't have any gluten to act as a binder, so they need enough time on the skillet to set up. If you try flipping the pancakes too early, before they have had time to set, they can break. Make sure the pancakes are very puffy and the edges are dry with a strong golden-brown hue before you carefully flip them. Also don't make the pancakes too big--I use a ¼ cup measure to scoop out the batter for pancakes that are about 3 ½ inches in diameter. You can make them even smaller if you are a new cook. Flipping smaller pancakes is far easier.
- If using a store-bought gf flour, replace all flours with 2 cups of the gluten-free all-purpose flour.
- Refrigerate: Store pancakes in the fridge in an airtight container for up to four days.
- Freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer. Then store in a freezer-safe container or freezer-safe bags for up to four months.
- Reheat: Reheat pancakes on a griddle or in a toaster oven until heated through.
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?
Vaishali
Yes that's fine. Your pancakes could be a little less tender though.
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
Anardana
Hi there, long time reader of your blog- love it!
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
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
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 gofor 15-20. I feel much less bloated when I am off gluten. Thanks again for your great website!
DonnaD
Thanks for your honesty!!! I know the feeling and am right there with you! MORE GREENS!!
in2insight
Thank you for sharing that story, and awesome looking pancakes.
I have found that Oat milk works wonders in both coffee and tea. I buy the organic plain one.
Healthy is the goal, the body shape is mostly pre-destined.
Vaishali
Sounds awesome!
Anonymous
Love your blog. Its one of the most dependable blogs for recipes on the internet. Thanks.
Just wanted to share an experience with you.I have type 1 diabetes which is an autoimmune disorder and I always struggle with the right mix of carbs and protein to balance my sugars. I am like Desi...a vegan at home.. A few months ago I decided to reduce grains in my diet and in the evenings ate baked tofu with a salad every alternate day. And i was buying the best and the most expensive tofu from a specific farmers market. Within 15 days i started noticing my tummy swell up and one night my abdomen hurt so bad my husband had to rush me to the ER. Thats where we realized I had 2 ovarian cysts one of which burst along with an uterine lining of a 4 month pregnant woman !!! I had a tough tough time dealing with the pain and the healing. My endocrinologist on my next visit asked me..."what was it that must ve increased your estrogen as much ?" .. Thats when it all came together for me. It was the tofu that i had suddenly started eating. I am soy free right now and i intend to do my best to stay that way.
Vaishali
Wow, that's a scary story! Your experience sounds rare, but it is not hard to imagine that most of us suffer some ill effects from excessive soy intake.I've always been an avid label-reader, but it's amazing to find how many foods it's hidden in.Thanks for sharing your story with us, and for your kind words about the blog. I am happy you've enjoyed it.
Krupa
That's scary indeed. I never knew soy could be that dangerous. I guess that's another ingredient to watch for when reading the labels. Doing the right / ethical thing is never easy I guess. 🙂
Krupa
Vaishali, you might already know this, but thought of sending it anyways. There's a veg/vegan fest in Baltimore this weekend. I am excited about it, have being waiting for a while.
Here are the details :
If you can spread the word to your readers, that will be great. Might be beneficial to someone like me who is new to veganism.
Vaishali
Krupa, nice to know. Didn't know you were in our area-- love Baltimore with all my heart! And one of my favorite writers -- Poe-- is buried there.
Krupa
Almost in your area. I am in Philadelphia actually and a big time foodie. I missed the Philly food fest so looking forward to the Baltimore one. Two hours drive but I am sure it's worth it. Hopefully see you there.
Krupa
Hi Vaishali,
I forgot to mention, I have the same weight loss problem. I have always being a vegetarian. Being a vegan since two months. I lost weight initially, but now I either maintain or gain. I workout religiously..morning HIIT and evening around one hour cardio. I track my calories in MyFitnessPal and weight watchers ( phew!!) and I do not eat and junk food. My soy intake is restricted to only 1/3 cup a day for my tea. Tofu once a week. Probiotics everyday, healthy oils, all green veggie juice. I wonder if I stop doing workouts and don't watch what I eat, how much heavier will I get :-/
It's frustrating but I wish there was an answer. If you have any success please do share.
Vaishali
Krupa, you sound truly motivated. Bravo! I will be sure to share my successes as they happen. 🙂
Monique Cummings
Get rid of the oil! At 120 calories a teaspoon, it will make you gain weight fast, and it's processed, which means it doesn't have to be broken down--it turns straight to fat. Eat healthy whole fats like avocado, nuts, and olives, in limited quantities of course of you're trying to lose weight.