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Gluten-Free Pancake Mix (Vegan)
The ultimate gluten-free pancake mix that yields fluffy, naturally sweetened pancakes every time! Just 8 wholesome ingredients and 1 bowl required.
Prep Time
10 mins
Total Time
10 mins
Servings: 20 (pancakes)
Calories: 175 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
PANCAKE MIX
- 1 ½ cups brown rice flour
- 1 ½ cups almond flour
- 1 ½ cups oat flour* (ground from rolled oats // certified gluten-free as needed)
- 3/4 cup Potato Starch
- 2 ½ Tbsp baking powder
- 3 Tbsp flaxseed meal (ground flax seeds)
- 1/3 heaping cup coconut sugar (or sub organic cane sugar)
- 1 tsp sea salt
TO MAKE PANCAKES
- 1 - 1 ¼ cup dairy-free milk (almond, cashew, or boxed coconut)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- 1 Tbsp melted vegan butter (or coconut oil)
- 2 cups dry pancake mix (from above)
FOR SERVING optional
- vegan butter
- maple syrup
- Berry compote
- peanut butter
Instructions
- PANCAKE MIX: To a large mixing bowl, add all dry ingredients (brown rice flour, almond flour, oat flour, potato starch, baking powder, flaxseed meal, coconut sugar, salt). Whisk until well incorporated.
- Store pancake mix in an airtight container. It will keep at room temperature in a cool, dry place for at least 1 month or in the refrigerator or freezer up to 3 months.
- PANCAKES: To make 8 pancakes, combine 1 cup (240 ml) of dairy-free milk, 1 tsp apple cider vinegar or lemon juice, 1 tsp vanilla, and 1 Tbsp melted vegan butter (or coconut oil) in a medium mixing bowl. Set aside for 3-5 minutes to curdle slightly.
- Next add 2 cups (320 g) of dry pancake mix and stir to combine. Batter should be thick but pourable before resting. If too thick, stir in 1 Tbsp (15 ml) dairy-free milk at a time (we usually add 1-2 Tbsp (15-30 ml) more). Let the batter rest for 10 minutes (it will thicken).
- Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with vegan butter (or coconut oil). Once batter has rested and the pan is hot, add 1/4-cup of batter into the pan. Let the pancakes cook on the first side until the outer edges are dry and the center starts to hold bubbles — about 2-3 minutes. If they don’t bubble, that’s okay. Just check the undersides after 2-3 minutes to see if they are golden brown. Flip the pancakes and cook for 2-3 more minutes on the other side.
- Serve warm with extra vegan butter, maple syrup, berry compote, or peanut butter (we like a combination of all four).
- Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.
Cup of Yum
Notes
- *If oat-free, we suggest trying sorghum flour (but we haven't tried it and can't guarantee results).*If not vegan, you can add 1 large egg to the wet ingredients and use less dairy-free milk (~2/3-1 cup (160-240 ml) dairy-free milk for 1 batch pancakes).*Prep time and total time are for the dry mix only.*Recipe as written makes ~5 cups of pancake mix or 2 ½ batches of 8 pancakes.*Nutrition information is a rough estimate for 1 pancake including the wet ingredients.
Nutrition Information
Serving
1pancake
Calories
175
(9%)
Carbohydrates
25.7g
(9%)
Protein
3.8g
(8%)
Fat
6.8g
(10%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
1.6g
Monounsaturated Fat
3.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
215mg
(9%)
Potassium
143mg
(4%)
Fiber
2.4g
(10%)
Sugar
4.5g
(9%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
184mg
(18%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 20(pancakes)
Amount Per Serving
Calories 175
% Daily Value*
| Serving | 1pancake | |
| Calories | 175 | 9% |
| Carbohydrates | 25.7g | 9% |
| Protein | 3.8g | 8% |
| Fat | 6.8g | 10% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 215mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 2.4g | 10% |
| Sugar | 4.5g | 9% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 184mg | 18% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.