I’ve been wanting to create gluten-free pancakes that don’t require a score of obscure ingredients and actually have good texture (no gummy insides!) These turned out perfectly: they’re fluffy, thick, and soft with the perfect rise.
The main ingredients:
Oat flour— high in fiber and nutrient-dense. You can use ready-made oat flour or grind your own with rolled oats in a food processor.
Asian rice flour— this keeps the texture of the pancake light and fluffy. I used Erawan (Thai) brand rice flour from an Asian market, which is water-milled and very fine, almost powder-like in texture. This is different from American brands of rice flour, which tend to be gritty.
Maple syrup and banana—used to sweeten the pancakes instead of refined sugar. Be sure to use a ripe banana, as it not only lends sweetness but also moisture.
Non-dairy milk— I used unsweetened almond milk, but most plant-based milks will work. (I would avoid rice milk though as the protein content is not as high/might result in flatter pancakes.)
These are oil-free pancakes, so you might need to lightly grease the pan for the first batch. I’ve found that using a non-stick skillet is the best way to cook them.
If you have leftovers, wrap them in parchment paper and store in the freezer. To reheat, pop them into a toaster or place on the rack of a toaster oven.
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Print📖 Recipe
Fluffy Gluten-Free Pancakes (Vegan, Oil-Free)
The best gluten-free pancakes! Fluffy, thick, and soft with the perfect rise, made with a combination of oat flour and rice flour. Serve with maple syrup and fresh fruit.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Ingredients
- 1 cup (240mL) unsweetened soy or almond milk
- 1 tablespoon apple cider vinegar
- 1 cup (90g) oat flour*
- 1 cup (150g) finely milled rice flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ripe banana, mashed
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, or ½ cup chocolate chips
Instructions
- Measure out milk in a liquid measuring cup, stir in apple cider vinegar, and let sit aside to curdle. In a medium-sized mixing bowl combine oat flour and rice flour, baking powder, salt, and cinnamon.
- Add mashed banana, maple syrup, and vanilla extract into the milk/vinegar mixture. Pour all these wet ingredients into the flour mixture and stir until just combined (don’t over-mix, a few lumps are good). Fold in blueberries or chocolate chips.
- Preheat a skillet or a non-stick pan on the stove. Using a ⅓ cup measuring cup, pour batter carefully onto the hot surface, and cook until the edges are dry. Flip and cook until each side is browned. Serve with maple syrup and fresh fruit.
Notes
- *To make your own oat flour, blend 1 cup + 1 tablespoon rolled oats in a food processor until they’re ground into a fine consistency.
- The recipe is versatile and you can jazz the pancakes up with toppings like a fruit compote, toasted coconut, chopped nuts, etc.
Another (fancier) way to serve them: pancake toasts with toppings!
Anonymous says
These are wonderful. very intense, nutritious and satisfying! thank you.
lizzie says
loved these. very good, intense, satisfying pancakes!
★★★★★
Crystal A Martinez says
Finally a fluffy gf pancake recipe! Every other recipe I’ve tried has been gummy and mushy but these are the perfect texture!
★★★★★