Since not having an oven…I have been working on all sorts of stove top recipes. Maytag be darned, I will not be stymied by the lack of an oven!
This morning I wanted to develop a basic diner pancake that was both vegan and gluten free.
But of course, I also wanted it to have whole grains and a health factor….what is the point of eating food if it does nothing beneficial for your body?!
I have been experimenting with a gluten free all purpose mix of my making, and I used this here (I have used brown rice AND rice flour both to make this before). Quick, easy, and perfectly delicious. It uses equal amounts sprouted brown rice flour, sorghum flour, and tapioca.
GLUTEN FREE VEGAN PANCAKES INGREDIENT NOTE:
There are SOOOO many gluten free flours out there, and each has their own taste and behavior. I know many of you have an all-purpose blend you have too…will it work here? Most likely! But I can’t guarantee it all since I have not tested it all. Here are some subs to consider:
- You could either sub all or part of the sorghum flour with more brown rice, oat flour, or millet (the most benign/familiar tasting ).
- Also, I use stevia in this recipe. NOT ALL STEVIAS ARE CREATED EQUAL!! I have tried quite a few, and the brand I am most happy with is Nu Naturals. I prefer the liquid versions as they do not have the fillers that powdered versions can have. You can totally use a a granulated sugar of your choice, about 1-2 tablespoons worth (to taste).
HOW TO MAKE A VEGAN BUTTERMILK:
If you really love the buttermilk flavor, in a separate measuring cup, curdle the milk for several minutes with the lemon juice or apple cider vinegar.
While not exactly the same, it still gets the job done! A dairy free kefir would also work!
Additional Gluten Free Vegan Pancake Recipes To Try:
You may want to try topping your pancakes with some low sugar raspberry syrup, or maybe this keto maple syrup!
- Wholegrain Pancakes
- Pumpkin Pancakes
- Zucchini Pancakes
- Oatmeal Pancakes @ Rhian’s Recipes
Gluten Free Vegan Pancakes Recipe:
Try these pancakes out and come back and leave a comment below!
Gluten Free Vegan Diner Pancakes
Ingredients
Dry:
- 1/2 cup sorghum flour
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon guar gum or xanthan gum
- 1/4 teaspoon sea salt
Wet:
- 1 1/2 cup non dairy milk I used So Delicious Coconut Milk, unsweetened
- 1/4 cup applesauce
- 2 tablespoons avocado oil your choice of fat here
- 1 tablespoons organic sugar honey, or 16 drops liquid stevia extract
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar or lemon juice, this helps mimic buttermilk flavor
Instructions
- Whisk together all the dry ingredients through the salt.
- Make a well in the center and add in the remaining ingredients. Whisk gently (so as not to mix too much into dry), and wait a minute to let the flours 'bloom' a bit.
- Continue whisking until well mixed.
- At this point, you decide if you want to add a few tablespoons extra of any of the flours to change the thickness of the pancake. We like them thinner you may like them a touch thicker...you decide!
- Preheat your favorite pan over medium (ish) heat. Using your favorite oil to grease the pan, and using about 1/4 cup batter, form your circles.
- When little bubbles appear all over the surface, it is time to flip!
- When cooked through, remove and enjoy!
Nutrition
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Ok this recipe is incredible! π I subbed mashed sweet potato for the applesauce, skipped the oil and sugar and did maple syrup instead. used homemade hemp milk for the plant milk and did half tapioca and potato starch as someone had suggested. made a double batch, added blueberries and woahh our new fav! thank you!
Thanks for sharing your version Silver! Glad you like them!
I have been on a mission to find a vegan gf pancake that doesn’t taste like bananas. I am so happy! This was delicious! I didn’t have applesauce so I used pureed pumpkin and loved it!
Yay Stephanie! So glad you enjoyed them! I pumpkin sometimes too! And while I really enjoy bananas in baked good occasionally, I have one kid that will touch ANYTHING with them, so can’t do that here, lol!
My daughter loved them! Thank you
Then that is a win, thanks for your comment!
Just curious – is there a reason you prefer brown rice to white rice for this recipe?
Either would work in this recipe!
These look delicious! Great tips. Cannot wait to make these for my niece!!
Pinned! I need a vegan pancake recipe!
I can taste the yummy flavor right from here! So delicious!
These were awesome…not gooey and nice and tender. I used 1/4 each: oat and millet flours, plus the 1/2 c brown rice flour. I did add a couple more tablespoons milk. THANK you! Going egg-free for breakfast has been hard, and I have felt discouraged. Finding your pancake recipes has renewed me a bit in making breakfasts. Looking forward to trying your whole grain recipe next!
Thank you Kelly! I felt so disheartened in the beginning too…I had to master pancakes STAT! We regularly rotate through all my posted pancake/waffle recipes…fun to se what your favs will be! Thanks for taking the time to let me know, always so appreciated!
Okay, I have made one adjustment. I do 1/4 each: tapioca and potatoe starches. They are more crisp on the outside this way. THANK you again!
OMG, Yummmmmm!!! My new favorite GF Vegan pancakes! We’re eating them for dinner, and they taste just like the ones I ate when I was a child. Thank you!!!
What a compliment Anne-Michelle! More importantly, you are eating something delicious, and that ALWAYS makes me happy to share good food with people! Thanks for letting me know….
you and me both Kim!! Although I think the teff ones I have on this blog are MY favorite…not my kids as much as me though!
What a healthy pancake recipe. I literally make a different recipe each time I make pancakes so I do believe I will be trying this one soon!! π