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Get ready for the fluffiest gluten free pancakes which can also be made vegan! Super easy to make with only 6 ingredients, these gf pancakes are sure to be a hit with the whole family!
Recipe Difficulty – Very Easy
Jump to:
- Why this recipe works
- Ingredients to make Gluten Free Pancakes
- Substitutions
- Variations
- How to make Gluten Free Pancakes
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
Pancakes are one of those wonderful foods that are great year round! This gluten free pancake recipe is great for family gatherings, packing in the kids’ lunches, or prepping ahead for a quick breakfast!
These fluffy gluten free pancakes are light and airy without using gluten, dairy, eggs or refined sugar!
As many of you know, when making a gluten free pancake recipe without using egg, they can become quite thick and clunky. But don’t worry! I have found a way of making them light and airy and the perfect gluten free american pancakes.
If you’re looking for a recipe for gluten free pancakes to make every weekend, then you have come to the right place! These really are the best gluten free pancakes! You definitely need to give these a try and let me know how you get on with them in the comments below!
For more gluten free breakfast recipes do try my Gluten Free Waffles or Gluten Free Crepes.
This was inspired by my Banana Oat Pancake recipe, and pairs well with this amazing Crispy Rice Paper Bacon recipe.
I added this recipe into my Best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make Gluten Free Pancakes
- Self Raising Flour – I use gluten free, but regular would work just fine as well.
- Baking Powder – helps to make these pancakes super fluffy!
- Chia Seeds – add some great health benefits without affecting the flavour and also used as an egg replacer.
- Coconut Oil – added to the mix to help give a fluffiness.
- Maple Syrup – is a natural sweetener.
- Unsweetened Milk – I use almond milk, but any will do.
See recipe card for full information on ingredients and quantities.
Substitutions
- Self Raising Flour – If you only have regular flour, you can make your own with baking powder, flour, and salt.
- Coconut Oil – You can use another oil or butter to cook, but coconut oil gives a great flavour and texture.
- Syrup – Honey is another great natural sweetener.
Variations
- Deluxe – The best way to dress up these gluten free American pancakes is with the toppings! Fresh fruit, jellies, peanut butter, honey, maple or chocolate syrup, etc. are all great options!
- Kid friendly – You can’t get much more kid-friendly than pancakes! Let the kids help if they’d like as this is an easy recipe. You could also pour the batter onto a waffle iron instead.
How to make Gluten Free Pancakes
Step 1: In a large mixing bowl, add all of the ingredients in the order listed and whisk until smooth. Allow the mix to sit for 3-5 minutes to thicken slightly.
Step 2: While waiting for it to thicken, heat a non-stick pan on a medium heat adding some coconut oil to melt.
Step 3: Pour the mix into the pan and make them as large as you wish. Fry for 60 seconds per side until lightly golden.
Hint: Pour the mix from a height to help the pancakes stay round.
Leftovers
Leftover pancakes can be stored in an airtight container for 3-4 days. Reheat in the microwave, toaster, or enjoy cold. You can also freeze them for up to three months.
Recipe FAQs
Do you need to presoak chia seeds for Gluten Free Pancakes?
No need to pre-soak chia seeds! They absorb when mixing in the batter.
Can you prepare this recipe ahead of time?
Preparing the batter ahead of time can cause it to get quite thick. You could try to loosen it with a splash more milk in the morning.
Can you freeze leftover gluten free pancakes?
Freezing leftovers works really well. Freeze them in an airtight container or freezer bag. The night before you plan to eat them, take the frozen pancakes out of the freezer and place them in a container in the fridge. Then zap them in the microwave for around 30 seconds or throw them in the toaster.
What are some good gluten-free and vegan toppings for pancakes?
My favourite toppings for pancakes are fruit, coconut yoghurt and a drizzle of maple syrup!
YOU MIGHT ALSO LIKE…
- Banana Oat Pancakes
- Autumn Applesauce Pancakes
- Gluten Free Banana Pancakes
- Gluten Free Crepes
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Recipe
Gluten Free Pancakes
The fluffiest gluten-free & vegan pancakes!! Super east to make with only 6 ingredients.
4.71 from 27 votes
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Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 pancakes
Calories: 195kcal
Author: James Wythe
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Ingredients
- 200 g self raising flour (I use gluten free)
- 1 teaspoon baking powder
- 2 teaspoon chia seeds
- 1 tablespoon coconut oil melted
- 3 tablespoon maple syrup
- 250 ml unsweetened milk (I use almond)
Instructions
In a large mixing bowl add all the ingredients in the order above and whisk until smooth. Allow the mix to sit for 3-5 minutes to thicken slightly
Heat a non stick pan on a medium heat adding some coconut oil to melt
Simply pour in the mix from a height (this helps to keep the pancakes stay round) you can make them as large as you wish. Fry on either side for 60 seconds, until lightly golden
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftover pancakes can be stored in an airtight container for 3-4 days. Reheat in the microwave, toaster, or enjoy cold.
To Freeze: Leftover pancakes can be stored in an airtight container or freezer bag for up to three months. Reheat in the microwave or toaster.
Tip 1: Pour the mix from a height to help the pancakes stay round.
Tip 2: Try frying three at a time in a large pan to speed up the process.
Tip 3: Stack these gluten free flour pancakes up and be creative with the toppings!
Nutrition
Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Fiber: 3g | Sugar: 6g
Please note that Nutrition information is a rough estimate
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