Pancakes are for lazy days, rainy days, comforting days, Fridays – in fact you can enjoy them on just about any day! These gluten free, vegan pancakes have just five ingredients and mean that noone has to miss out on the fun of flipping.
They are great to make for breakfast or brunch and can be whipped up quickly in the morning. If you have too much mixture, you can keep it in the fridge overnight, or make extra as the pancakes also freeze really well and can be easily defrosted in the oven or microwave.
How to make gluten free vegan pancakes
These pancakes are really easy to make and are great for getting children involved. All you need are some scales, a bowl, spoon, measuring jug, frying pan – and something to flip with!
They are a fun treat at home as a lazy weekend brunch, midweek breakfast or even a ‘breakfast for dinner’ evening with all the toppings. They are also are an easy cooking project for school to celebrate pancake day or to explore July 4th or an American theme.
Let’s talk toppings!
What’s your favourite topping? There are so many choose from! For a hearty start to the day, why not try banana and honey or seed butter and apple. Enjoy brunch with a traditional American streaky bacon and golden syrup or make it a dessert with a cheeky chocolate spread.
You can add dairy free yoghurt, seeds, sprinkles, dried fruit, ice cream or whipped coconut cream to make it a real treat.
Gluten free vegan pancakes
- 270 g gluten free flour
- 4 tsp baking powder
- 250 ml dairy free milk
- 3 tbsp vegetable oil
- Add dry ingredients to a bowl
- Stir in milk and oil
- Heat a frying pan on high heat and add 1tsp oil
- Drop a large tablespoon of mixture into the pan
- When the pancake forms bubbles, flip over and cook other side
Allergy friendly ingredients – what to watch for
*Dairy free milks – The most appropriate one will depend on the allergies you are catering for. Some oat milk can contain gluten.
*Baking powder – Baking powder is naturally gluten free but some have wheat starch added
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