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The Fitchen

Perfect Gluten Free and Vegan Pancakes

4.50 from 4 votes
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 296
Ingredients Method

Ingredients
  

Wet:
  • 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
Dry:
  • 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

Method
 

  1. In a medium bowl, combine coconut milk and apple cider vinegar. Set aside for 5 minutes.
  2. Combine dry ingredients in a large bowl and use a fork to mix.
  3. In the coconut milk/vinegar bowl, add vanilla, maple syrup, and melted coconut oil and mix well.
  4. 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.
  5. Heat a skillet or griddle on medium-high heat. Spritz lightly with olive oil spray.
  6. 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.
  7. Repeat until you're all out of batter!