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–+ servings
Pouring Maple syrup over gluten free pancakes.
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4.74 from 30 votes

Gluten Free Pancakes

The fluffiest gluten-free & vegan pancakes!! Super east to make with only 6 ingredients.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 pancakes
Author: James Wythe

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

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftover pancakes can be stored in an airtight container for 3-4 days. Reheat in the microwave, toaster, or enjoy cold. 
To Freeze: Leftover pancakes can be stored in an airtight container or freezer bag for up to three months. Reheat in the microwave or toaster.
Tip 1: Pour the mix from a height to help the pancakes stay round.
Tip 2: Try frying three at a time in a large pan to speed up the process.
Tip 3: Stack these gluten free flour pancakes up and be creative with the toppings! 

Nutrition

Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Fiber: 3g | Sugar: 6g