For so long I’ve been trying to make gluten free vegan pancakes that don’t suck. I’ve been following vegan recipes that just don’t turn out well. They usually are too grainy, or too mushy in the inside. They either don’t rise well or rise too well and collapse, leaving an empty shell. But thankfully I’ve perfected them now, and with super simple ingredients to boot!
These allergy friendly vegan Oat pancakes are gluten free, dairy free, eggs free and nut free. Also to boot, they’re very inexpensive! It’s everything you want in pancakes without the gluten or dairy… softy, fluffy, moist. Mmm, so good! This batter can be used as pancakes or waffles.
I highly suggest using preground flours and not grinding them yourself. When I try making homemade rice flour it comes out horrible and grainy, my machines just can’t get the flour as fine as the industrial mills can get them!
- Optional – 2 cups blueberries
- 2 tsp vanilla powder (or extract)
- 2 cups non-dairy milk or water (I used almond milk)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp maple syrup (or sweetener of your choice)
- 1 tablespoon Flaxseed powder
- 1 cup oat flour
- 1 cup brown rice flour
- Add the dry ingredients into a bowl and mix well.
- Add the wet ingredients into the bowl. Mix gently until well combined but do not over mix as the waffles won’t be as fluffy. It’s okay if there are some small flour chunks in there.
- Heat a lightly oiled skillet or griddle over medium heat. Spoon the pancake batter on the pan, about 1/4 cup per pancake, and place the blueberries on top. To make pancakes in perfect circles, make sure the batter is poured in the same spot and don’t move it while you’re pouring. Cook until bubbles form and burst on the surface and they stop bubbling.
- Flip with a spatual and cook for 1-3 more minutes or until cooked through. Serve with jam, fresh fruit, maple syrup, peanut butter, coconut whipped cream or whatever your favorite toppings are!