Breakfast Brunch Gluten free Vegan

Fluffy Gluten free Pancakes | Vegan * Sugar free

stack of gluten free pancakes

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!

close up of pancake stack topped with fresh berries

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 SWAPS

CAN I REPLACE THE BROWN / WHOLE GRAIN RICE FLOUR WITH OTHER GLUTEN FREE FLOURS?

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.

DO I NEED TO MAKE THE BUTTERMILK?

No, you can simply use your favourite gluten free/plant based milk, BUT the buttermilk will make these pancakes even softer and more fluffy.

WHAT IS THE BEST PLANT BASED MILK TO MAKE THESE PANCAKES?

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.

HOW and HOW LONG CAN I STORE THEM?

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.

WHAT CAN I FILL THESE PANCAKES WITH?

You can add anything from chocolate chips, nuts and berries to the batter.

WHAT IF I WANTED TO ADD EGGS FOR VEGETARIAN PANCAKES?

You can absolutely add one egg and omit the apple sauce. In this case you should consider adding a tbsp of sugar to the batter, as the apple sauce is what adds sweetness to the vegan version.

bites of fluffy gluten free pancakes

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 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

servings of gluten free dairy free egg free pancakes

Fluffy Vegan Gluten free Pancakes

Fluffy gluten free pancakes that are also egg free, dairy free and sugar free, an healthy and delicious breakfast idea!
Prep Time10 mins
Cook Time15 mins
Resting time5 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: gluten free, pancakes, vegan
Servings: 5 pancakes ca.

Ingredients

  • 100 gr gluten free brown rice flour
  • 100 gr gluten free white rice flour
  • 100 gr potato or other gluten free starch
  • 3 tsp gluten free baking powder {can be replaced with 1 tsp baking soda + 2 tsp cream of tartar}
  • 160 gr gluten free plant based milk (best if soy or almond)
  • 1 tbsp lemon juice OR apple cider vinegar
  • 60 gr margarine or vegan butter (melted) {can be replaced with plain vegetable oil)
  • 4 tbsp apple sauce
  • 1 tsp vanilla extract (optional)
  • grated zest of one lemon (optional)

Instructions

  • 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
  • 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 tsp 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

Rating: 5 out of 5.

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