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
Scale
- 1 cup (240mL) unsweetened soy or almond milk
- 1 tbsp apple cider vinegar
- 1 cup (90g) oat flour*
- 1 cup (150g) finely milled rice flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ripe banana, mashed
- 2 tbsp maple syrup
- 1 tsp 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 1/3 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 tbsp 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.
Find it online: https://theplantbasedwok.com/fluffy-gluten-free-vegan-pancakes/
