The perfect (GF/Vegan) Pancake Recipe

Lately, I’ve become pretty obsessed with pancakes. I think it is a combination of the fact that they are light, fluffy, filling, both salty and sweet AND the fact that they photograph beautifully and can be decorated with various toppings, colors and textures. Thus, they fulfill my needs to both eat well and to take pretty pictures of my food!

Anyhoo, due to this recent fascination, I have been testing out a large number of pancake recipes.

Admittedly, there have been a few attempts that were
completely inedible: like coconut flour mush (don’t try that one at home) and superfood mixtures with oat flour. Not good. Not good at all.

I have two recipes that are presently contending for the title at the best gluten free, vegan, refined sugar free pancake recipe and will continue to do further testing. For the moment however, I will provide you with the recipe for my favorite (and easiest) thus far.

I’ve made these a number of times and they continue to be met with large smiles and full tummies.


Best Gluten Free Vegan Pancakes

(makes one medium stack!)


  • 1 cup gluten free all-purpose flour (I make my own blend but you can buy a number of different versions)
  • 1 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 2 tbsp organic maple syrup
  • seeds from 1 vanilla bean (scraped out)
  • ¼ cup unsweetened and unflavored applesauce
  • 1 cup unsweetened almond milk (mine is homemade)
  • Salt to taste (I use about two decent sized pinches)


  • Sift together the flour, flax, baking powder, cinnamon and salt in a medium mixing bowl
  • In a separate bowl, mix together the maple syrup, vanilla, applesauce and almond milk.
  • Slowly pour the liquid mixture into the flour mixture, stirring continuously, until the two mixtures have been fully combined and the batter is uniform
  • Heat up a griddle or pancake pan (I use a nonstick version so I don’t need to grease it).
  • Keep the pan on medium heat and pour in the desired amount of batter (I use about ¼ cup for each pancake).
  • Cook for about 1.5 minutes on each side.
  • Stack the pancakes, dress and top them. And serve!

*This particular batch was served with sliced bananas, maple syrup, vegan butter (I use the Rapunzel brand bought from Natura Si), sea salt and edible dried flowers and freeze dried strawberries.


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