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Get ready for the fluffiest gluten free pancakes which can also be made vegan! Super easy to make with only 6 ingredients, these gf pancakes are sure to be a hit with the whole family!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Pancakes are one of those wonderful foods that are great year round! This gluten free pancake recipe is great for family gatherings, packing in the kids’ lunches, or prepping ahead for a quick breakfast!
These fluffy gluten free pancakes are light and airy without using gluten, dairy, eggs or refined sugar!
As many of you know, when making a gluten free pancake recipe without using egg, they can become quite thick and clunky. But don’t worry! I have found a way of making them light and airy and the perfect gluten free american pancakes.
If you’re looking for a recipe for gluten free pancakes to make every weekend, then you have come to the right place! These really are the best gluten free pancakes! You definitely need to give these a try and let me know how you get on with them in the comments below!
For more gluten free breakfast recipes do try my Gluten Free Waffles or Gluten Free Crepes.
This was inspired by my Banana Oat Pancake recipe, and pairs well with this amazing Crispy Rice Paper Bacon recipe.
I added this recipe into my Best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make Gluten Free Pancakes
- Self Raising Flour – I use gluten free, but regular would work just fine as well.
- Baking Powder – helps to make these pancakes super fluffy!
- Chia Seeds – add some great health benefits without affecting the flavour and also used as an egg replacer.
- Coconut Oil – added to the mix to help give a fluffiness.
- Maple Syrup – is a natural sweetener.
- Unsweetened Milk – I use almond milk, but any will do.
See recipe card for full information on ingredients and quantities.
Substitutions
- Self Raising Flour – If you only have regular flour, you can make your own with baking powder, flour, and salt.
- Coconut Oil – You can use another oil or butter to cook, but coconut oil gives a great flavour and texture.
- Syrup – Honey is another great natural sweetener.
Variations
- Deluxe – The best way to dress up these gluten free American pancakes is with the toppings! Fresh fruit, jellies, peanut butter, honey, maple or chocolate syrup, etc. are all great options!
- Kid friendly – You can’t get much more kid-friendly than pancakes! Let the kids help if they’d like as this is an easy recipe. You could also pour the batter onto a waffle iron instead.
How to make Gluten Free Pancakes
Step 1: In a large mixing bowl, add all of the ingredients in the order listed and whisk until smooth. Allow the mix to sit for 3-5 minutes to thicken slightly.
Step 2: While waiting for it to thicken, heat a non-stick pan on a medium heat adding some coconut oil to melt.
Step 3: Pour the mix into the pan and make them as large as you wish. Fry for 60 seconds per side until lightly golden.
Hint: Pour the mix from a height to help the pancakes stay round.
Leftovers
Leftover pancakes can be stored in an airtight container for 3-4 days. Reheat in the microwave, toaster, or enjoy cold. You can also freeze them for up to three months.
Recipe FAQs
No need to pre-soak chia seeds! They absorb when mixing in the batter.
Preparing the batter ahead of time can cause it to get quite thick. You could try to loosen it with a splash more milk in the morning.
Freezing leftovers works really well. Freeze them in an airtight container or freezer bag. The night before you plan to eat them, take the frozen pancakes out of the freezer and place them in a container in the fridge. Then zap them in the microwave for around 30 seconds or throw them in the toaster.
My favourite toppings for pancakes are fruit, coconut yoghurt and a drizzle of maple syrup!
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Tried this Gluten Free Pancakes recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Gluten Free Pancakes
Ingredients
- 200 g self raising flour, (I use gluten free)
- 1 tsp baking powder
- 2 tsp chia seeds
- 1 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 250 ml unsweetened milk, (I use almond)
Instructions
- In a large mixing bowl add all the ingredients in the order above and whisk until smooth. Allow the mix to sit for 3-5 minutes to thicken slightly
- Heat a non stick pan on a medium heat adding some coconut oil to melt
- Simply pour in the mix from a height (this helps to keep the pancakes stay round) you can make them as large as you wish. Fry on either side for 60 seconds, until lightly golden
Notes
Nutrition
These are unbelievably fantastic! So tasty, so easy to make, just simply delicious. I’d give them 6 stars if I could! Thank you James, please keep doing what you’re doing ❤️
Yay 🙂 just what I love to hear! Thanks so much Sarah
You mention in the recipe – Please note that Nutrition information is a rough estimate.
Unless I’m missing something I cant find the Nutrition information?
Do you soak the chia seeds first?
Hey, no need to pre soak 🙂 they absorb when mixing in the batter! Enjoy
Hi James,
What an amazing recipe! My oldest son has milk allergy and I have been looking for a pancakes recipe that REALLY works with plant-based milk. None I tried met my expectations (they are quite high I must confess…), but this one – oh, boy! – it ticks all those boxes :D, so thank you so much for sharing it! For extra-super-mega-crazy busy mornings, do you think I can get the mix ready in the evening, keep in the fridge and make the pancakes early the next day, please? Have you tried to do so or do you have any thoughts on that?
Once again, many thanks and best wishes.
Thanks Monica, glad you enjoyed them! Regarding the batter overnight, it will get quite thick doing this. You could try to loosen it with a splash more milk in the morning that should do the trick 🙂
Hi Monica, I make these quite a lot (missing out the maple syrup which works too as we often have them savoury) – I recently tried freezing some for using later because I hope to prepare a big batch for when family come to stay. It worked really well – took them out of the freezer and placed in a container in the fridge the night before and then just zapped them for around 30 seconds in the microwave (would depend on size of pancakes, power of microwave and number of pancakes you put in – I only froze 2 as a trial). You could also reheat by placing on a baking tray covered with foil in the oven but would take a bit longer. Hope that helps .
Just made these, forgot how amazing they are and sorry no photos as no time for that far too delicious. Am going to make up the mix ready to go and leave in the fridge, yum. Thank you James.
These are amazing. Super fluffy and lovely flavour, my toddler loves them! We use oat milk and just regular self raising flour and they come out great.
These really are super fluffy! My kids hoovered these up and will be having them cold in packed lunches. Another fab recipe James!