The best Vegan Gluten Free Pancakes that are perfectly fluffy and double on yummy!
It’s a new week, and time for a new recipe! And what better thing to make on a weekend morning than pancakes!
I used Coconut Flour in them to keep them gluten-free and add some lovely, but subtle, coconut flavor.
Plus it was burning a hole in my cupboard.
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Vegan Gluten Free Pancakes
Ingredients
- 1 small to medium ripe banana
- 1 small apple, or 1/4 c applesauce
- 1 Tbsp Flax Seeds
- ¼ c of nut milk, I used TJ’s lowfat vanilla almond milk
- ⅓ c dry oats
- 2 Tbsp Coconut Flour, or the flour of your liking; wheat, pastry, almond, rice, etc.
- 2 Tbsp coconut oil, melted; optional
- 1 Tsp cinnamon
- 1 Tsp vanilla extract
- ½ Tsp nutmeg, optional
- pinch salt, optional and to taste
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- coconut oil or vegetable oil, for frying
- ¼ c more water or nut milk only if the batter is very thick, for me this was necessary
- coconut oil or vegetable oil, for frying
Instructions
- Blend first 4 ingredients in Vita, Food Proc, or blender. Let this sit for 10 mins to give the flax seeds time to gel, thereby producing an egg-like effect. The apple & banana help with this, too
- Then add the oats, coconut flour, coconut oil (optional) cinnamon, vanilla, nutmeg, salt, baking powder, baking soda, and blend until smooth. If batter is very thick, add up to about 1/4 cup additional water or nut milk to thin it out.
- For frying, I used 2 Tbsp Coconut Oil to fry pancakes pancakes on the first side, about 4 minutes on the first side and about 3 minutes on the second side, adding about 2 more tablespoons coconut oil for the second side. Serve immediately with syrup, a dusting of confectioners' sugar, berries, or favorite pancake topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Included here is the:
1 banana
1 small apple (or 1/4 c applesauce)
1 Tbsp Flax Seeds
1/4 c of nut milk (I used TJ’s lowfat vanilla almond milk)
Blend first 4 ingredients in Vita, Food Proc, or By Hand. Let this sit for 10 mins or so while you’re getting the rest of the ingredients together. It will give the flax seeds time to gel, thereby producing an egg-like effect. The apple & banana help with this, too
Then add:
2 Tbsp Coconut Flour (or the flour of your liking; wheat, pastry, almond, rice, etc.)
2 Tbsp Coconut Oil (or another oil; grapeseed, canola, etc.), optional
1/3 c dry oats
cinnamon
nutmeg
baking powder
baking soda
salt
Vanilla Extract
Fry Up the Pancakes, about 4 minutes on the first side, about 3 minutes on the 2nd side
I used 2 Tbsp Coconut Oil to fry with
Flipped Over
and added 2 more Tbsp Coconut Oil
And then I plated them up
With Fresh Blueberries, Real Maple Syrup, and Vegan Butter
I saved a couple for later
Later came in like 20 minutes. Skylar wanted more!
And after breakfast, I felt great! I was not sluggish nor carb-coma sleepy. Nor did I have that ohmygod, I am stuffed to the gills with heavy lead-bullets in my belly! So, I will definitely be repeating this recipe, soon!
***I want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny’s Grand Slam Breakfast. There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here!
In addition to the pancakes, we also had Fruit: Mangoes, Grapefruit, & Pineapple
Do you have a favorite pancake recipe?
Hi! I’m recently gone full on Vegan( slash-gluten-slash-soy free) since January, and I love it. I am so excited to try your coconut pancakes! They look yummy. I wonder, do you not find that oats are inflammatory? I used to make breakfast bars using porridge oats and I was never happy afterwards, so I had to cut them out. Also the quality of your photos is impressive, I’m currently awaiting to start art school to do photography! Your blog is a great find, can’t wait for more recipes! Thanks!
Glad you enjoy my site and no I don’t have an issue with oats but I am not Celiac and everyone’s bodies work differently.
I saw this recipe and was very excited about making them. They turned out raw in the middle and I can’t figure out what I’m doing wrong. They were still that way after 15 min on the griddle. Yours looked baked and not raw looking. My 8 month old is loving them though!
Any suggestions? I’m fairly new to GF, dairy free, egg free cooking/baking and have had some good results but I’m going through a slump of all bad ones! :(
Perhaps your dough size was too large and the outside was cooking before the middles had time to heat sufficiently to cook through. I recommend using smaller sized portions when frying and/or check your heat, pan, oil, etc. Lots of variables but I’d say make them smaller, for starters. Good luck!
great post as usual!