Fluffy Gluten-Free Vegan Pancakes

Name: Fluffy Gluten-Free Vegan Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups plain dairy-free milk beverage of choice (see Variations below); 1/4 cup oil (plus some for the skillet); 2 tablespoons ground flaxseed; 2 tablespoons agave nectar or honey; 2 teaspoons apple cider vinegar or lemon juice; 1 teaspoon vanilla extract; 2 cups Gluten-Free Flour Blend (below); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Maple syrup

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These fluffy gluten-free vegan pancakes rely on ground flaxseed and vinegar as binding agents to replace eggs and dairy, delivering tender, golden pancakes in about 15 minutes.

🌍American 🥗Vegan 🥗Gluten-Free 🥗Dairy-Free

Total

30 min

Recipe Source

View original recipe

From Godairyfree · by Alisa Fleming

Instructions

1
Measure the milk beverage in a glass measuring cup. Whisk in the 1/4 cup oil, flaxseed, sweetener, vinegar, and vanilla.
2
Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the milk beverage mixture and mix until thoroughly combined.
3
Heat a drizzle of oil in a large skillet over medium heat.
4
Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry and bubbles break on the surface of the batter, about 3 minutes. Flip and cook until both sides are light golden brown, about 2 minutes.
5
Serve with any of the optional toppings.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Sift the flour blend with baking powder, baking soda, and salt to avoid lumps and ensure even rising.
Watch for bubbles breaking on the surface before flipping; this signals the interior has set enough to hold together.
Keep cooked pancakes warm on a plate while finishing the batch; do not stack until ready to serve to prevent them from becoming dense.
Use medium heat, not high. If pancakes brown too quickly or the edges burn before the inside cooks, lower the heat and allow more time for the first side.

Substitutions

Agave nectar → honey or maple syrup (adjusts sweetness slightly; use equal amount)
Apple cider vinegar → lemon juice (same amount; provides the same acid reaction with baking soda)
Ground flaxseed → ground chia seed (same amount; binds similarly and adds a subtle nutty note)

Storage & make-ahead

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a toaster or low oven to restore fluffiness.

Common Questions

Written automatically by CookOS, not by the creator.

Can I make the batter ahead of time?

The batter is best used immediately after mixing. If left sitting, add a splash of extra dairy-free milk before cooking, as the batter will thicken slightly over time.

How do I know when to flip the pancakes?

Flip when the outside edge begins to look dry and bubbles break on the surface, about 3 minutes. This ensures the pancake is set enough to flip cleanly.