This is hands-down the best recipe for gluten free and vegan pancakes, EVER. These pancakes are fluffy and light, but still perfectly moist, and so easy to make!
Everyone likes their pancakes a little bit different. It’s one of those things, like bloody marys or pizza or oatmeal, that breeds very specific preferences in people. Pancakes can be fluffy or dense. They can be crispy or cakey. They can be plain or filled with blueberries or bananas or chocolate chips. They can be silver dollar or dinner plate sized. But if you ask me, I think there’s something to be said for simple, straight-up, delicious pancakes.
Just so you know what these pancakes are all about: they’re light and fluffy, flavored with warm vanilla and a hint of coconut. They’re easy to make, requiring only 2 bowls and a few measuring cups. Just like my favorite waffle recipe from which these pancakes were born, these are, in my opinion, the most perfect gluten-free pancakes ever made.
No matter what your preference may be, most people would agree to the fact that in general, pancakes freakin’ rock. Before school, for brinner [that’s breakfast at dinner], after a night of too much revelry, or at brunch, they have a magical way of hitting the spot and filling it so very full that you want to crawl right back into bed.
When it comes to eating pancakes, is it possible to ever, really know when to quit? For me, at least, I always end up hopelessly gorged. Like, roll me out of the kitchen or restaurant gorged. If there are pancakes in my face [or most any breakfast food, for that matter], I just don’t know when to stop.
In my experience, the key to cooking a proper pancake is to get the skillet or griddle good and hot. Give it a quick spritz of olive oil spray and scoop about 1/4 cup of batter onto the surface. You want to hear a good sizzle — that means the edges will be golden and crispy. Let each pancake cook until several bubbles start to surface in the batter. Give them a quick flip and cook for about 4 more minutes on the opposite side.
Cook them up for yourself, for the family, or for your friends. I’m partial to traditional syrup, but I won’t judge you for topping them with peanut butter, jam, honey, or sriracha for that matter.
This batter will keep in the refrigerator for a week or more, but it’s likely to harden when cooled as a result of the coconut oil. Just allow it to reach room temperature, add more coconut milk and mix it up until it’s liquid again.
Perfect Gluten Free and Vegan Pancakes
The ideal gluten free and vegan pancake made easy. Light and fluffy with a subtle vanilla flavor, these are perfect for every day or special brunches.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4
- Category: Breakfast
- 1 1/2 cup coconut milk [I used So Delicious brand’s original flavor]
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 c. white rice flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tablespoon flax seed meal
- 1/8 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons cane sugar
- olive oil spray
- In a medium bowl, combine coconut milk and apple cider vinegar. Set aside for 5 minutes.
- Combine dry ingredients in a large bowl and use a fork to mix.
- In the coconut milk/vinegar bowl, add vanilla, maple syrup, and melted coconut oil and mix well.
- Add wet ingredients into the bowl of dry ingredients. Use a spoon to mix until smooth. The batter should be thick, but still able to be poured. If it seems too thick, add more coconut milk until the consistency is right.
- Heat a skillet or griddle on medium-high heat. Spritz lightly with olive oil spray.
- Scoop pancake batter into 1/4 cup circles onto the cooking surface. Make sure the first pancake creates a good sizzling noise when the batter hits. Cook until a fair amount of bubbles appear on the surface, then flip and cook for 2-4 more minutes.
- Repeat until you’re all out of batter!
- Serving Size: 1
- Calories: 296
- Sugar: 10 g
- Fat: 13 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 4 g