Name: Buttermilk Pancakes, Vegan and Gluten-free
Prep time: 15 min
Ingredients: 2 1/2 cups unsweetened soy milk (or other plant-based milk, or vegan yogurt); 2 tsp. apple cider vinegar or lemon juice; 2 cups oat flour; 1 cup gluten-free flour blend (or millet flour); 2 T ground flax seed; 2 T tapioca starch; 2 T brown sugar; 3 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt

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These vegan, gluten-free pancakes are made with a blend of oat flour, gluten-free flour blend, and ground flax seeds, but contain no eggs or dairy.

For this recipe, I used a mixture of 2 flours that give these pancakes great texture while keeping them light and fluffy. They are just as delicious as regular pancakes, but much healthier!

I’ve been experimenting with different gluten-free flours to figure out which ones work best for baking. While testing this recipe I learned that gluten-free pancakes have the best texture when I combined two different types of flour instead of using just one.

When I made this recipe using only gluten-free flour blend, I ended up with pancakes that had a texture that was a little too heavy. I then tested the recipe with 100 percent oat flour, but those pancakes also turned out with a dense texture. But when I tried mixing two different types of gluten-free flours together along with tapioca starch it made the pancakes were lighter and with a much better texture.

I’ve even made this recipe using millet flour in place of the gluten-free flour blend, and that version turned out great too. The pancakes stayed light and I found that adding the ground flaxseed helps them hold together better.

Tips for Making Gluten-Free Pancakes

To make the pancakes rise, I use both baking powder and baking soda. But along with those leavening agents I make a vegan buttermilk by adding vinegar into the almond or soy milk. This will make the milk coagulate because the proteins in the milk react with the acid in the vinegar. This is why it is best to use almond or soy milk because they have more protein than other plant-based milks, such as oat milk.

By letting the mixture sit for at least 15 minutes, the milk will start to thicken. This coagulation works to make baked goods more tender and fluffier.

A good substitute is vegan yogurt, such as coconut or soy. These additions give the pancakes a nice lift and helps gluten-free pancakes to rise better.

Ingredients

2 1/2 cups unsweetened almond milk or soy milk
1 Tablespoon apple cider vinegar, white vinegar or lemon juice
2 cups oat flour
1 cup gluten-free flour blend or millet flour
2 Tablespoons ground flax seed
2 Tablespoons tapioca starch
2 Tablespoons brown sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Instructions

Mix the plant milk with the vinegar or lemon juice in a medium sized bowl and set aside for at least 10 minutes.
Meanwhile, in a large mixing bowl, combine both flours, ground flaxseed, brown sugar, baking powder, baking soda and salt. Mix very well with a whisk.
Add the milk mixture to the dry ingredients and mix until just combined.
The batter will thicken as the oats and flax seeds absorb the moisture. If the batter seems too thick, add extra plant-based milk, about 1/4 cup at a time.
Pour 1/4 to 1/3 cup of batter onto a preheated, nonstick griddle or pancake pan. Cook over medium low heat for 3-5 minutes on each side.
With gluten-free pancakes it is important to cook them over low heat so that they cook properly on the inside. If the heat is too high, the outside of the pancakes will become too brown before the center cooks. This could also cause the pancakes to have a heavier texture.