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a stack of fresh golden pancakes with a pat of butter and fresh blueberries on a white plate

Gluten Free Vegan Diner Pancakes

Course Breakfast
Cuisine American
Keyword gluten free pancakes, gluten free vegan pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 280 kcal

Ingredients

Dry:

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

  1. Whisk together all the dry ingredients through the salt.
  2. 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.

  3. Continue whisking until well mixed.
  4. 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!

  5. 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.

  6. When little bubbles appear all over the surface, it is time to flip!

  7. When cooked through, remove and enjoy!

Nutrition Facts
Gluten Free Vegan Diner Pancakes
Amount Per Serving
Calories 280 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 284mg12%
Potassium 224mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Calcium 102mg10%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.