There’s something special about easy, vegan and gluten-free pancakes. I absolutely love whipping up pancakes on a weekend morning, but I hate how they can feel like they take forever to make. Cue these easy, vegan and gluten-free pancakes!
The batter for these easy, vegan and gluten-free pancakes can be made in the blender, meaning you don’t have to fuss with tons of different cooking tools! They also rely on really simple ingredients, that you probably already have laying around your kitchen!
I’m not personally gluten-free (although I do share a lot of gluten-free recipes), but I love how these vegan pancakes rely on oat flour. Oats are high in fiber, which helps to keep us feeling full and energized for longer, and helps to regulate our bowel movements. Oats are also surprisingly high in iron, with one cup boasting almost 20% of a woman’s daily iron needs. I love
I remember when I first started experimenting with oat flour, I thought you had to purchase it pre-ground. I was so happy to discover that the easiest (and cheapest) way to make oat flour is simply to grind rolled oats! It’s a fraction of the cost of buying pre-ground oat flour, and the perfect solution if you’re someone who likes to eat oatmeal- one less thing to have to keep in the cupboard!
One of the best parts about these pancakes is that you can change the flavor depending on your mood. In the fall, I love to pair them with sauteed cinnamon apples (pictured here!) and add cinnamon right to the batter. If I’m wanting a different flavor, I’ll add in coconut flakes to the batter before blending. And of course, you can always add chocolate chips or berries to the batter as well!
I hope you love these easy vegan gluten-free pancakes as much as we do. They’ve become a weekly staple in our house!
Let me know what you think in the comments down below!
Easy Vegan Gluten-Free Pancakes
These easy, vegan gluten-free recipes can be made in the blender, and require ingredients that you probably already have on hand! The perfect weekend breakfast recipe.
- 1.5 cups Oats
- 1.5 cups Plant-based milk of choice I typically use oat or cashew milk
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp coconut oil
Add all ingredients to a high-speed blender. Blend until smooth.
Set stove on medium heat. Drop 1 tsp of coconut oil into large non-stick pan, and let coat pan.
Add pancake batter into pan (about 1/2 cup at a time) to make pancakes. Let cook over medium heat, until you can see bubbles coming through the middle of the pancakes. Flip pancakes and cook for another 2-3 minutes. Repeat until all batter is used. Top with cinnamon apples, banana, maple syrup, peanut butter, or berries and enjoy!
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