Vegan Fluffy Gluten-Free Pancakes
Indulge in the ultimate breakfast delight with these Vegan Fluffy Gluten-Free Pancakes—richly flavorful, irresistibly fluffy, and crafted using wholesome, plant-based ingredients. This recipe combines the magic of gluten-free all-purpose flour, almond milk vegan buttermilk, and whipped aquafaba for an airy texture that rivals traditional pancakes. Enhanced by the sweetness of maple syrup and the subtle aroma of vanilla extract, these pancakes are perfect for everyone—including those with dietary restrictions. Ready in just 30 minutes, this crowd-pleasing recipe is ideal for a weekend brunch or a cozy meal treat. Serve them warm with toppings like fresh fruit, almond butter, or a drizzle of syrup for a delectable experience that's both vegan and gluten-free. Keywords: vegan pancakes, gluten-free breakfast, fluffy pancakes recipe.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Coconut oil, melted
- 3 tablespoons Aquafaba (liquid from canned chickpeas)
Instructions
In a small bowl, combine the almond milk and apple cider vinegar, and let sit for 5 minutes to create a vegan buttermilk.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Add the maple syrup, vanilla extract, and melted coconut oil to the vegan buttermilk mixture, and whisk to combine.
Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix.
Using a hand mixer or whisk, beat the aquafaba in a separate bowl until it forms soft peaks.
Gently fold the whipped aquafaba into the pancake batter until just incorporated. This will help make the pancakes fluffy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil if needed.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes, until golden brown and cooked through.
Repeat with remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pancakes warm with your choice of toppings like fresh fruit, maple syrup, or almond butter.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 27.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 436 mg | 34% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 105 mg | 2% | |
*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.
