These vegan and gluten free pancakes are so delicious your family will love them. They are perfect for a special breakfast! Modify them to make paleo.
The kids will soon be out of school for winter break and our mornings will be a little slower. We tend to make breakfast a lot more, when we don’t have anywhere to be for the day. Our family doesn’t have any dietary restrictions, but we do try to eat healthy when we can, so I was excited to find this recipe for vegan and gluten free pancakes!
INGREDIENTS
- 1 Cup gluten free all purpose flour
- 1 Cup almond milk (or any other nondairy milk)
- 1/2 Tsp vanilla
- 1 Tsp baking powder
- 1 Tsp ground cinnamon
- 2 Tbsp applesauce
- 3 Tbsp brown sugar
- 1 1/2 Tbsp flax seed
INSTRUCTIONS
- With a little bit of oil, grease a griddle and preheat over medium heat.
- In a mixing bowl mix the almond milk with the vanilla, applesauce, and flax seed.
- In a separate bowl combine all the dry ingredients. Slowly mix the liquid into the dry ingredients and mix until well incorporated.
- Cook the pancakes on the griddle, pouring 1/4 cup of batter at a time. Cook for 2 minutes, until little bubbles start to form on the edges.
- Flip and cook for 1 more minute.
To make them paleo, use 3 bananas, 3 eggs, and 1/2 cup almond butter.
Vegan and Gluten Free Pancakes
Ingredients
- 1 Cup gluten free all purpose flour
- 1 Cup almond milk or any other nondairy milk
- ½ Tsp vanilla
- 1 Tsp baking powder
- 1 Tsp ground cinnamon
- 2 Tbsp applesauce
- 3 Tbsp brown sugar
- 1½ Tbsp flax seed
Instructions
- With a little bit of oil, grease a griddle and preheat over medium heat.
- In a mixing bowl mix the almond milk with the vanilla, applesauce, and flax seed.
- In a separate bowl combine all the dry ingredients.
- Slowly mix the liquid into the dry ingredients and mix until well incorporated.
- Cook the pancakes on the griddle, pouring ¼ cup of batter at a time. Cook for 2 minutes, until little bubbles start to form on the edges.
- Flip and cook for 1 more minute.
One of my other favorite breakfast recipes is my Overnight French Toast!!
I tucked this recipe away a few months ago for a “snowy day” and made them this morning for my daughter who has allergies to nuts, wheat, eggs and milk. She loved them! I subbed soy milk in for the almond milk but otherwise it was exactly the same. It makes us so happy she was able to have a delicious (and safe) treat like pancakes this morning. Recipes like this are hard to find for us. Thank you so much!!
Lindsay, I’m so glad you all like them!!!
I followed the recipe, but they were gummy in the middle. I gave up and turned them into muffins by adding bananas, some avocado oil, and nuts. They were gummy too, but edible. Very disappointed.
These were absolutely amazing
Thanks for this wonderful recipe. I recently discovered I’m allergic to gluten and literally had to rethink my entire diet and all my favorite foods. While looking for gluten-free breakfast recipes, I came across your blog. I really liked your recipe – I cooked it right after reading the article and it was very tasty. Thanks for sharing such great gluten-free recipes with us. https://seabedee.org/