3 gluten-free pancakes on a plate with butter, syrup, strawberries and blueberries, with sausage, pancakes and orange juice in the background
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5 from 48 votes

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
Course Breakfast
Cuisine American
Keyword gluten-free dairy-free pancakes, gluten-free pancakes, gluten-free vegan pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 151kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg egg Vegan option use Bob's Red Mill egg replacer
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoons salt
  • 3/4 cup milk dairy-free/Vegan use almond, cashew, or coconut milk

Instructions

  • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. 
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. 
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Notes

  • I like Pillsbury gluten-free flourNot all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • For dairy-free and Vegan option I used almond milk.
  • For egg-free and Vegan option I used Bob’s Red Mill Egg Replacer.
  • Add your favorite mix-ins like blueberries or chocolate chips!
  • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
  • Make sure your syrup is gluten-free. I like to pure maple syrup.
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition

Serving: 1pancake | Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 129mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 118mg | Iron: 1.2mg
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