These Gluten Free Pancakes are light, fluffy, and utterly delicious! Not only gluten free but also dairy free and vegan! That means a healthy breakfast that tastes good AND is easy to make.
Gluten Free Pancakes
Kids will love these utterly yummy gluten free pancakes! They’re a healthier alternative to your classic pancake mix, but just as delicious.
You will love this easy pancake recipe–it serve up moist, fluffy, and plump pancakes every time! Make this your go-to recipe, and add any toppings or mix-ins you like.
Looking for more gluten free recipes? Why not also try my Best Gluten Free Brownies and my Lemon Squares!
Why You’ll Love This Gluten Free Breakfast Recipe:
- VERSATILE: Pancakes love mix ins! Add in bananas, blueberries, chocolate chips, or whatever your heart desires! Make them however you like to keep your breakfasts interesting.
- AN EASY PANCAKE RECIPE: Only a few ingredients are needed, and you can whip up a big batch in 20 mins!
- AMAZING TEXTURE: The silken tofu makes the pancakes so wonderfully plump and fluffy – super satisfying!
Simple to make and perfect for feeding a hungry crowd, these pancakes are divine! Trust me, the kids will live these just as much as any pancake recipe.
How to Make Gluten Free Pancakes
Be sure to see the recipe card below for full ingredients & instructions!
- Blend your pancake ingredients in a blender until smooth.
- In a skillet with coconut oil, cook your pancake batter in batches.
- Serve with toppings of choice and enjoy!
Recipe Notes
- Silken Tofu: A great egg replacer in vegan baking.
- Almond Milk: Replaces dairy milk to make this recipe dairy-free.
- Agave Nectar: A vegan sweetener.
- Gluten Free Flour: Be sure to use a gluten free 1:1 baking flour, such as Cup4Cup.
- Gluten Free Oats: Add a depth of flavor and keep the pancakes moist.
Use silken tofu for this recipe. It’s typically sold in 16-ounce packages in the refrigerated section of grocery stores.
No. I don’t recommend it – tofu is the base of this pancake recipe and acts as an egg replacer.
Use your favorite kind of 1:1 gluten free flour replacement, like Cup4Cup, Bob’s Red Mill 1:1 Gluten Free Baking Flour, or King Arthur Flour Gluten Free Measure for Measure Flour.
You do need to use something to puree the ingredients. A large food processor is a great alternative to a blender – pulse the ingredients until smooth. If you don’t have a blender or food processor, try this recipe for chocolate chip pancakes (omit the chocolate chips if desired) with 1:1 gluten free flour instead of the all-purpose flour.
Yes, this pancake recipe is naturally vegan and gluten free.
When the pancake edges begin to bubble, about 1-2 minutes after pouring the batter into the pan, it’s time to flip the pancakes.
Serving Suggestions
Serve up these gluten free pancakes simply with your favorite toppings, or make it a bigger breakfast with some of these favorites:
Whether you want these on their own or with a plethora of sides, these gluten free pancakes make sure one tasty breakfast!
Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Freezing Instructions
Place cool pancakes in a single layer on a baking sheet in the freezer. Once frozen, place the pancakes into an airtight container and freeze for up to 3 months. Reheat in the microwave, toaster, or oven.
Toppings for Gluten Free Pancakes
Have fun and get creative with your pancake toppings! Some of my go-to pancake toppings are:
- Pure maple syrup
- Mini chocolate chips
- Fresh berries
- Peanut butter and jam
- Chocolate syrup
- Lemon sauce
- Sprinkle of cinnamon
- Whipped cream
You don’t have to give up fluffy pancakes when you go gluten free! These are melt in the mouth delicious, healthy and super easy to make! You can double the recipe to make a big batch, guaranteed to please kids and adults alike!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Gluten Free Pancakes Recipe
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
These Gluten Free Pancakes are light, fluffy, and utterly delicious! Not only gluten free but also dairy free and vegan! That means a healthy breakfast that tastes good AND is easy to make.
Instructions
Place all of the ingredients except for the coconut oil in a blender.
16 ounces silken tofu, 1 cup unsweetened almond milk, 1 tablespoon agave nectar, 1 tablespoon avocado oil, 1 cup all-purpose 1:1 gluten-free flour, 1½ cups old fashioned gluten free oats, 1 tablespoon baking powder, 1 teaspoon fine sea salt
Blend until smooth.
Melt ½ tablespoon of coconut oil in a nonstick skillet or griddle set over medium heat. Scoop a heaping ¼ cup of batter onto the pan and cook for 1-2 minutes on each side.
Coconut oil
Repeat with the remaining batter and serve warm with toppings.
Becky’s tips
- Storage: Store pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Freezing Instructions: Place cool pancakes in a single layer on a baking sheet in the freezer. Once frozen, place the pancakes into an airtight container and freeze for up to 3 months. Reheat in the microwave, toaster, or oven.
Nutrition Information
Calories: 449kcal (22%) Carbohydrates: 51g (17%) Protein: 13g (26%) Fat: 24g (37%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 4g Monounsaturated Fat: 5g Sodium: 988mg (43%) Potassium: 315mg (9%) Fiber: 6g (25%) Sugar: 6g (7%) Vitamin C: 1mg (1%) Calcium: 323mg (32%) Iron: 4mg (22%)
