Gluten Free Vegan Pancakes

Total time35 min

Prep time10 min

Cook time20 min

A simple flax egg gives these pancakes their tender, egg-free structure, while tangy oat milk and a splash of apple cider vinegar create that classic buttermilk-style rise and fluff. Melted coconut oil keeps the crumb soft and rich, and a touch of vanilla rounds out the flavor without any fuss. Whisk, rest, and cook — you'll get golden, slightly crisp edges with a pillowy center every time, no special equipment required. Stack them high with maple syrup and a handful of fresh berries for a weekend breakfast that comes together in one bowl. This one's a solid pick for a gluten free morning stack, and it reheats well if you want to batch a double batch ahead.

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Ingredients

4 servings

For the flax egg

For the batter

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp organic cane sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups oat milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted and cooled slightly
1 tsp vanilla extract

For cooking

1–2 tsp coconut oil butter or vegan butter, for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a separate small bowl or measuring cup, stir together the oat milk and apple cider vinegar. Set aside for 2–3 minutes, until slightly curdled.

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