Gluten Free and Vegan Pancakes
Start your day on a wholesome note with these delicious Gluten-Free and Vegan Pancakes, crafted to satisfy every breakfast lover’s cravings while accommodating dietary needs. Made with gluten-free all-purpose flour and sweetened naturally with maple syrup, these pancakes are light, fluffy, and entirely dairy- and egg-free, thanks to the magic of a simple flaxseed "egg" substitute. Perfect for those seeking plant-based and gluten-free breakfast options, this recipe comes together in just 10 minutes of prep and features easy-to-find ingredients like almond milk and vanilla extract. Serve them stacked high with your favorite toppings—think fresh berries, a drizzle of maple syrup, or a dollop of coconut whipped cream—for a crave-worthy meal that's as versatile as it is satisfying. Whether you're catering to a crowd or treating yourself, these pancakes are sure to become a new breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 cup Almond milk (or any plant-based milk)
- 2 tablespoons Maple syrup (or your preferred sweetener)
- 1.5 teaspoons Baking powder
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Coconut oil (melted, for greasing the pan)
Instructions
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir and let it sit for 5 minutes until it thickens.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
Add the almond milk, maple syrup, vanilla extract, and the flax egg to the dry ingredients. Mix gently until the batter is smooth and lump-free. Avoid overmixing.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with melted coconut oil.
Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Gently flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, more maple syrup, or a dollop of coconut whipped cream.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 17.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 500 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
