Gluten Free Pancakes with Vegan Option

This recipe is the gold standard upon which all other gluten free pancakes should be judged. Not to speak too highly of ourselves but, everyone should consider these pancakes for their breakfast rotation. The pancakes can even be made vegan with the modifications we've spelled out. *Chef's note, not all gluten free flours are created equal, slight adjustments may be necessary.



10 Mins

Prep Time

36 Mins

Cook Time


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Prepare the Batter

Add the ingredients in the order of appearance to an electric blender and blend for 30 seconds or until a smooth batter forms. You may need to stop and scrape down the sides to ensure the batter mixes well.

  • Eggs(or egg replacement)2
  • Milk(regular or plant based)1 ¼ cups
  • Coconut Oil(or avocado)1 ½ Tbsps.
  • All Purpose Gluten Free Flour1 cup
  • Granulated Sugar(or beet sugar)3 Tbsps.
  • Baking Powder1 tsp.
  • Baking Soda½ tsp.
  • Kosher Salt½ tsp.

Cooking Steps

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1. Grease the Preheated Pan with Vegetable Spray

Set the temperature to 410°F/210°C (medium-high) and then lightly spray with vegetable spray just enough to create a light coating. You may wipe off any excess with a paper towel.

  • Nonstick Sprayas needed

2. Begin Cooking the Pancakes

Pour 2 oz (or 1/4 cup) of batter into the center of the pan. Use the bottom of the ladle to spread the batter. At this point add any blueberries or other additions. Cook the pancake for 3 minutes or until the edges just begin to set.

  • Blueberries(optional)as needed

3. Flip and Finishing Cooking the Pancake

Lower the temperature to 395°F/ 200°C (medium), then use a spatula to carefully flip the pancake and finish cooking it for 1 more minute. Once finished, remove and reserve in a low temperature oven while you cook the remaining batter. Repeat cooking steps 1 & 2 until all of the pancakes are cooked.

4. Enjoy While Warm!

Finish the pancakes with a touch of maple syrup or your favorite toppings. Serve immediately.

  • Maple Syrup(optional)as needed