You might also enjoy these recipes for whole wheat vegan pancakes and vegan protein pancakes. Pancakes are my favorite breakfast and I have shared with you so many recipes I adore, like these scrummy vegan oatmeal pancakes, these amazing vegan sourdough pancakes and these adorable vegan sheet pan pancakes, to name just three. Also on that list is this vegan gluten-free pancake recipe. Although I am not gluten-free and neither is anyone else in my family, we can never have enough of these pancakes (and these vegan gluten-free coconut flour pancakes!). They are deliciously puffy and light with a crispy and tender texture. And I love them especially because they are very, very healthy. That’s because I mix four different flours to make them. One of the big problems I have with some store-bought gluten-free flour blends is the amount of starch in them and the presence of gums, like xanthan gum, when you don’t really need them. I think the gums and starch also tend to make the pancakes (and waffles) gummy. So although I do use them occasionally (like in this gluten-free sourdough pancake recipe), I do prefer using my wholesome, homemade mix of flours when I can. These vegan gluten-free pancakes are very customizable. I’ll share with you tips to make these with a gf all purpose flour if that’s what you want to use, and to replace some of the other ingredients if you don’t have them, as well as some useful troubleshooting tips to ensure your pancakes turn out perfectly each time you make them.
Why you will love these pancakes
Absolutely delicious. You don’t have to be gluten-free to eat these pancakes or fall in love with them. They have the perfect flavor and texture and the applesauce makes them slightly sweet, so you can even skip the maple syrup if you want to. Healthy. The mix of healthy, gluten-free flours makes these really nutritious and loads the pancakes with fiber, protein and nutrients. Easy, one-bowl recipe. You can dump all ingredients in a bowl for the pancake batter and mix. Prep can’t get any simpler. There’s no need to make flax eggs first or separately mix vinegar with milk. Soy-free, nut-free, gluten-free and vegan. Everyone in your family or circle of friends can eat these gluten-free pancakes, regardless of their dietary preferences.
How to make gluten-free vegan pancakes
Toppings
A pat of vegan butter and maple syrup. Fruit like bananas, blueberries or fresh berries. Peaches and apricots are lovely with these pancakes as well. Vegan whipped cream Chocolate chips or rainbow sprinkles (if serving to kids). Peach jam, raspberry jam, banana jam or rhubarb jam. A dusting of powdered sugar.
Storage instructions
Refrigerate: Store pancakes in the fridge in an airtight container for up to four days. Freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer. Then store in a freezer-safe container or freezer-safe bags for up to four months. Reheat: Reheat pancakes on a griddle or in a toaster oven until heated through.
More vegan pancake recipes
If you love these multigrain gluten-free vegan pancakes, be sure to check out more gluten-free vegan recipes on Holy Cow Vegan! Check to get new recipe updates by email.
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