Here's how to make easy and quick gluten free pancakes from scratch! They are vegan and sugar free too for an healthy breakfast option!
The recipe for the gluten free pancakes made with rice flour was my very first recipe on the blog.
After years of creating gluten free recipes, I thought it was time to re-test it, reshoot it and bring you new fluffy and delicious pancakes!
These rice flour pancakes are also
- SUGAR FREE
- EGG FREE
- DAIRY FREE
- MADE WITH HOMEMADE GLUTEN FREE FLOUR MIX (no need for a specific store-bought one!)
They are ready in a few minutes and meet several dietary needs and choices, without giving up on taste!
Maybe you are googling for the good old "gluten free pancakes near me" to see where's the closest café that hopefully makes them, but with this recipe you can make your own fluffy pancakes in a moment at home!
How to make gluten free pancakes
This recipe calls for few simple steps really {scroll down for the full recipe}:
- making the vegan buttermilk, which will take a minute
- adding the other wet ingredients to the buttermilk
- mix well the dry ingredients
- add the liquid part to the dry ingredients
- let the batter rest a moment
- pour the batter a few tablespoons at a time to create your pancakes
- once they get bubbly flip the to cook them on the other side too
- serve and top them with anything you want!
Tips and Substitutions
Yes and no, other whole grain flours like buckwheat, teff or millet call for different amounts of liquids in the batter and may make the pancakes crumbly.
Quinoa and amaranth have strong and specific flavours, so it really depends on your own taste.
You may use almond flour. I prefer brown rice flour because it has a more neutral flavor and it’s more versatile.
No, you can simply use your favourite gluten free/plant based milk, BUT the buttermilk will make these pancakes even softer and more fluffy.
To make the buttermilk, soy milk and almond milk are the best ones, but if you’d like to avoid the buttermilk, you can use the gluten free milk you prefer.
These pancakes are best eaten freshly made and still warm, but they can be stored a couple days max in an airtight container and warmed up before serving.
You can also freeze them for up to a month and thaw them by directly warming them up in a pan.
You can add anything from chocolate chips, nuts and berries to the batter.
You can absolutely add one egg and omit the apple sauce. In this case you should consider adding a tablespoon of sugar to the batter, as the apple sauce is what adds sweetness to the vegan version.
Need more sweetness? Check out these gluten free vegan Choco-Coconut pancakes!
Looking for a savory breakfast? Try my Green Pea Flour pancakes!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Fluffy Vegan Gluten free Pancakes
Ingredients
- 100 gr gluten free brown rice flour
- 100 gr gluten free white rice flour
- 100 gr potato or other gluten free starch
- 3 teaspoon gluten free baking powder {can be replaced with 1 teaspoon baking soda + 2 teaspoon cream of tartar}
- 160 gr gluten free plant based milk (best if soy or almond)
- 1 tablespoon lemon juice OR apple cider vinegar
- 60 gr margarine or vegan butter (melted) {can be replaced with plain vegetable oil)
- 4 tablespoon apple sauce
- 1 tsp vanilla extract (optional)
- grated zest of one lemon (optional)
Instructions
- To make the vegan buttermilk, add the plant based milk and the lemon juice (or vinegar) to a bowl, mix well and let it rest a moment, until the milk curdles or at least thickens. Should the milk not curdle, worry not, the recipe will still come out great.
- Once ready add the melted margarine (or vegetable oil), the apple sauce and mix well
- In another bowl add flours, starch, baking powder and mix well
- Add the liquid part and mix until the ingredients are nicely incorporated
- Add vanilla extract and lemon zest if desired
- Let the batter rest a few minutes, in the meanwhile heat a non stick pan on low heat and grease with vegetable oil or a teaspoon of vegan butter
- Pour the batter on the pan a couple table spoons at a time and let cook a couple minutes or until small bubbles form on the surface
- Flip the pancakes over and cook another minute or two
- Serve still warm and top with yogurt, jams, fresh fruit, nut butters or anything you want
Felicia says
Can you please tell me how to do the buttermilk version.
Where is the buttermilk recipe?
Did I miss something?
Sweet Sensitive Free says
Hi Felicia! Sorry this is not clear enough, I will fix this.
You will make the vegan buttermilk by mixing the plantbased milk and the lemon juice (or apple cider vinegar). It is the first step in the recipe card (bottom of the blog post). It does work well with simple plant based too. Hope this helps 🙂