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Get ready for the fluffiest gluten free pancakes which can also be made dairy-free and vegan! Super easy to make with only 6 ingredients, these gf pancakes are sure to be a hit with the whole family and be the best gluten-free pancakes you’ve ever made!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
These fluffy gluten free pancakes are light and airy and taste incredible without using gluten, dairy, eggs or refined sugar!
This gluten-free pancake mix is so easy to make and will become your go to pancake batter 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. FREEE by doves farm or bob’s red mill work well.
- Baking Powder – helps to make these pancakes super fluffy!
- Chia Seeds – used as a binder as an egg replacer. It also adds some great health benefits without affecting the flavour.
- Coconut Oil – added to the mix to help give a fluffiness.
- Maple Syrup – is a natural sweetener.
- Milk – I use unsweetened 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. Or opt for your own gluten-free flour blend. Rice flour, oat flour or almond flour won’t really work for these but try make my Banana Oat Pancakes.
- Coconut Oil – You can use another oil or melted butter to cook, but coconut oil gives a great flavour and texture.
- Maple 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 berries like blueberries or strawberries jellies, peanut butter, honey, chocolate chips, cinnamon, maple or 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 add some vanilla extract into the batter.
How to make Gluten Free Pancakes
Step 1: In a large mixing bowl, add all of the dry ingredients and wet 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 (or until you see bubbles) then flip and fry on the other 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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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
Absolutely love these. We make them regularly as My husband is coeliac, my daughter and I are vegan and I can’t eat gluten.
They are super easy to make and turn out yummy every time. I often sub the maple syrup for date syrup .
Thanks James! x
Thanks Ellie 🙂 really pleased to hear that the whole family are enjoying them!
This was soooo good! Light and fluffy and so very tasty. Didn’t taste GF at all. I nearly followed the recipe exactly except I didn’t have enough maple syrup so did 2 tablespoons of date syrup and one of maple. I used 1/3 cashew milk and the rest oat milk.
Ate them with lashings of chocolate spread, strawberries and a drizzle of coconut yoghurt
I will DEFINITELY be making these again!
Hands down the best gf pancakes I have ever made. Absolutely delicious – thanks so much for sharing!
Thanks Katie! Glad you love them 🙂
Hi James,
I really want to make these. I try to stay away from white flour in general. Do you think if I make some flour from gluten free oats it will work as well as the gluten free flour?
Thanks
Cat
Hey Cat, oat flour will work but they will just be more dense and not “fluffly” but will still be tasty! I also have an oat based pancake recipe here so maybe check that out: https://healthylivingjames.co.uk/4-ingredient-blueberry-banana-pancakes/
We loved these! Thank you. Can you freeze/fridge these at all?
Glad you enjoyed Sam 🙂 You could yes but I think they’re definitely best cooked fresh!
Great thank you. They’re definitely better fresh, but also worked reheated. So quick to make it doesn’t matter but also helpful to know I can prepare at night to make a quicker breakfast the next day.
Do you think these would work if I add mashed banana?
Hey Jade, it will change the texture but should still work 🙂 I have a similar recipe using banana just search “banana bread pancakes”
My go to pancake recipe, loved by all the family
Aww thank you Deb, so pleased to hear that the family enjoy them! Luise (my wife) just requested these for breakfast this morning after being away for 2 weeks haha
What was the chocolate topping I saw in one of the pictures?
Hey Adam, it was a chocolate sauce I made for last years pancake day. If you head to my instagram @healthylivingjames and go back to March 4th 2019 you’ll find the sauce recipe there 🙂 any issues drop me an email and I can send you the link.
My daughter has celiacs and we have all been eating a plant based diet now for 5 weeks.
One thing we missed was our Sunday pancakes .
I was a little nervous but, wowza. These are delicious!! Added cinnamon and vanilla to the mix, my kids honestly haven’t noticed the difference. Thanks for sharing James!
Aww LOVE this Deb!! So pleased 🙂
What is the proportion of leavening agent if I do not have self raising gluten free flour
I too want to know how to turn regular gf flour like Pamelas into self rising flour. I am allergic to xantham gum which is in Doves gf self rising flour. More baking soda or baking powder Thank? Thank you.