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stack of gluten free vegan pancakes
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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!
Course Breakfast, Brunch
Cuisine American
Keyword gluten free, pancakes, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
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 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