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A stack of vegan gluten-free sourdough pancakes in a black plate with banana slices, a spoon, fork and gray napkin
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5 from 5 votes

Vegan Gluten-Free Sourdough Pancakes

These fluffy, soft, DELICIOUS pancakes are gluten-free and vegan, and they're made with sourdough, making them quite possibly the healthiest pancakes in the world. They're also soy-free and nut-free so anyone can eat them!
Prep Time15 mins
Cook Time15 mins
Course: Breakfast/Brunch
Cuisine: American, gluten-free, nut-free, Soy-free, Vegan
Servings: 12 pancakes
Calories: 137kcal


  • 2 cups gluten-free all purpose flour
  • 1 cup gluten-free sourdough starter
  • 1 tbsp sugar
  • 2 cups almond milk (or any nondairy milk)
  • 1 tsp apple cider vinegar
  • 2 tbsp flaxmeal
  • ½ cup vegan cashew yogurt (if nut-free, use coconut yogurt or soy yogurt)
  • ½ tsp baking soda
  • 2 tbsp vegetable oil (for skillet or use a cooking spray)


  • The night before you make the pancakes, mix the flour, sourdough starter, sugar, milk and apple cider vinegar in a large bowl. Place in a warm spot overnight.
  • The next morning, just before making the pancakes, mix the flaxmeal, yogurt and baking soda into the batter. If the batter appears too thick, thin out a little with water or nondairy milk until you have a pancake batter consistency.
  • Heat a skillet, brush on some oil to coat the bottom or use cooking spray. Pour ¼ cup of the batter into he skillet. Cook the pancake for 1-2 minutes over medium-high heat until the bottom is golden and bubbles form on top. Flip and cook the other side for another minute.
  • Serve hot with maple syrup and fruit.


Serving: 1pancake | Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Calcium: 66mg | Iron: 1mg