Wholegrain Pancakes- Gluten Free & Vegan

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Wholegrain Pancakes - Gluten Free & VeganI have a lot of pancake recipes on this blog.  Why? I find it is one THE easiest ways for  me to feed my family well, AND quite easily.  My goal is to always maintain as nutritious of a profile as possible, and these pancakes are no exception .  This recipe was adapted from one I found in Hallie Klecker’s “The Pure Kitchen”  to make them nut and egg free for my son.  I recently checked this book out at the library and have been thrilled with every single recipe I have made so far.  Free of gluten, dairy, and refined sugars, Hallie and I cook a lot alike.  Her book is definitely one that I will be getting for my very selective cookbook library (if I am not careful, my collection would be ridiculous…I truly love cookbooks and read them for pleasure)!  If you haven’t yet, you should try this cookbook, it is excellent!

These pancakes are light, fluffy, and have a lovely crunchy exterior.  Definitely one worthy of our pancake recipe rotation!  Bon appetit!

TIP: Don’t forget extra pancakes store great in the freezer for busy school mornings.  Re-heat in the microwave or toaster.

LOWER SUGAR TIP:  I have a frugal, lower sugar pancake topping to help save some moola on that pricey maple syrup, and minimize the sugar in the topping!

Wholgrain Pancakes - Gluten Free & Vegan

Serves 4 @ 305 calories, 14.2 g fat, 42.1 carbs, 5.9 g fiber, 5.5 g sugar, 5.2 g protein

5.0 from 1 reviews
Wholegrain Pancakes- Gluten Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Wet:
  • 1 cup unsweetened applesauce
  • ½ cup non-dairy milk
  • ½ cup water
  • 3 tablespoons chia meal
  • 3 tablespoons oil
  • Dry:
  • ½ cup teff flour
  • ½ cup oat flour (brown rice works for oat free)
  • ½ cup tapioca flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. In a large measuring cup (for easy pancake pouring!), whisk the wet ingredients together.
  2. Sprinkle the dry ingredients, in order, on top of the wet.
  3. Whisk in gently with the wet to incorporate.
  4. Preheat your skillet over medium heat.
  5. Swirl preferred oil (I used coconut oil) in the pan.
  6. Drop 2-3 tablespoons of batter in circles. When the top is filled with little bubbles, it is time to flip!
  7. Cook for an additional 1-2 minutes, enjoy!

Wholegrain Pancakes - Gluten Free & Vegan

This recipe was shared at Mostly Homemade Mondays, Fat Tuesdays, Hearth & SoulGF Wednesday, Waste Not Want NotHomestead Blog HopReal Food Fridays, Let’s get Real Fridays, Savouring Saturdays

It's only fair to share...Share on YummlyTweet about this on TwitterShare on StumbleUponShare on FacebookEmail this to someoneShare on Google+Pin on Pinterest

When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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47 comments on “Wholegrain Pancakes- Gluten Free & Vegan
  1. I love teff flour! These look awesome! :)

  2. solitaire says:

    could i use sorghum instead of teff? its really pricey here in NZ and there is not alot of it around. thanks for sharing your recipes on facebook because there are so many that i havent had the chance to find by looking on your site but these little photo links are great to source new recipes. will try these ASAP!

  3. Cassandra says:

    Hi, I saw this post on pintrest. They look wonderful! I was wondering if you could suggest something to use in place of the oats. I cannot have oats in addition to gluten. Do you think buckwheat groats or buckwheat flour would work? Thank you for the lovely looking pancake recipe.

  4. These look delicious. What kind of oat flour do you buy? Or do you grind your own flour?

  5. Oh yummmm! I want to make these but not sure where to get teff flour. Have never seen it in the store…

    • Heather…several options. Teff flour is worth getting your hands on, either teff co, or amazon, or iherb are all good choices online. You could also ask you local store to see if they special order for you if they don’t have it. You could also replace the flour, see other comments for lots of options!

  6. Amber says:

    Hi Tessa,

    You are the breakfast queen my friend. These look fantastic. And for dinner…yes please! Anytime really. I need to get more creative with pancakes. We’ve been making same teff recipe for years (I’m bored with it to say the least). I love your ingredients. Making these this weekend for sure. Scott will be confused, but happy (oh my simple, sweet husband…he likes the same old thing). Good for me, but not so much for the food situation. :-)

  7. Laura says:

    Drooling over these pancakes. I can almost taste them just looking at those pictures. Thanks for always inspiring me with your healthy and delicious pancake recipes friend!

  8. They look lovely and I just need to get some teff flour to give these a go.

  9. Chaya says:

    These look so fluffy. I honestly would love some, right now. Maybe, pancakes would be good for dinner, tonight. Hmmmm.

  10. Tessa, I was just visiting another site that had a recipe for waffles. I never seem to have much luck with making pancakes/waffles GF and allergy free. My centers never seem to get done enough and always doughy. My children love both and eat them anyway, but I wish I could get them to done all the way through without burning the outside ☺ I’m going to give your recipe a try! Thanks for sharing this week.

  11. this recipe sounds soooo good! :)

  12. This recipe sounds fantastic. Can’t wait to try it this weekend. Pinned!

  13. Fiona Elliott says:

    These look delish…i love pancakes too for breakfast, warm, filling and so versatile. I might omit the oats as my sons not good on those and replace with almond meal. I also replace the non dairy liquid with mineral water really helps with the pancake lift. Thanks for sharing. Fiona

  14. trulyblessedmama says:

    It was another one of those “Oh cr*p – it’s 5:00 – what do I make for dinner” nights. This is usually when I pull out the breakfast for dinner card. So glad I found my way back to your site when I googled whole grain gluten free pancakes! I whipped these up – super easy recipe (now that I’m stocked in teff flour!) and they were really delicious especially with the strawberry topping recipe. Thanks for saving the night Tessa!

  15. Steph says:

    I’ve tried many pancake recipes since being GF for the past 4 years and I’ve finally found one I really like…these are wonderful! I used Millet and Sorghum flour this time, but will sub almond next time. Thanks for this recipe!

  16. I love pancakes. These look very yummy!

  17. April Harris says:

    Your pancakes sound so wholesome and delicious! I like that they can be made ahead and frozen too.

    PS – I have a dangerously large cookbook collection and I read them for pleasure too :-)

  18. Diane Balch says:

    Look too delicious to be so healthy thanks for sharing them on foodie friday

  19. These look delicious!!! Thank you so much for sharing! I love pancakes :).

  20. I was excited to try this recipe this morning. It looks delicious and has great reviews.

    Ours turned out mushy, and I could not for the life of me figure out how to get them cooked all the way through. They were just super gooey, no matter how long I left them on the griddle.

    I used flaxseed meal instead of chia, and used cream of tartar and baking soda–my usual substitution for baking powder. Any idea what may have gone wrong?

    We could tell they would have been really good if they weren’t gooey, but obviously the gooeyness substracted from the deliciousness. 😉


    • Yes, I agree, gooey is not good Mary Jo! How much flax did you use? Is your baking soda fresh? Maybe try less liquid? Or an egg instead of flax…..not sure of your diet…. Gooey = moisture, so reducing the liquid might work for you.

  21. Amaranth says:

    This looks very delicious and seems to be just perfect for sundy mornings in bed!

  22. Jenny says:

    I am on a quest to find the perfect pancake…will definitely give these a try…they look delicious…thanks…j

  23. These look great! I’ve got them printed and ready to make for my 4 year old. :-) I gotta get some teff flour.

  24. Teff is a very UNDER USED flour! I have a feeling in a couple of years it will be as popular as coconut flour!

  25. I haven’t used teff flour in my pancakes before — these look wonderful, I’ll have to give it a try. Thanks for sharing on Hearth & Soul Hop. :)

  26. These are mouth watering!! Thanks for linking them up at Gluten Free Fridays!

  27. ethnicbutee says:

    I’m in same boat as Mary and Mary Jo. I’ve yet to find GF waffle and pancake recipe that doesn’t have oooey-gooey center. Ugh! My wet ingredients were thickened before even adding the dry. I should’ve used an egg and replaced applesauce with non-dairy milk

  28. These look amazing! This recipe is one of the few I’ve found hat accommodates my husband’s food allergies – yay!

    Thanks for sharing!
    Elise @frugalfarmwife.com recently posted…Homemade Flax Seed Egg ReplacerMy Profile

  29. Marla says:

    Hi Tessa,
    Your pancakes look so tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted.

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Welcome, I am happy you are here!

My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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