Mornings are always better when there are pancakes involved. These gluten free vegan multigrain pancakes will make your mornings pretty fantastic! They are a mixture of my flour blend, ground oat flour, and course cornmeal. The batter is simple, giving you no excuse to not make gluten free pancakes from scratch. I also proved with this recipe, you don’t eggs or dairy to make a stand-out pancake! I could just eat these things plain, hot out of the pan (which I did…I couldn’t help myself). They are also tasty with pure maple syrup and fresh fruit. How do you enjoy your morning pancakes?
I love that So Delicious keeps surprising us with new, tasty products! Last week, I received a package from So Delicious, filled with lots of their tasty frozen treats. From their frozen bars, to their creamy coconut ice cream. All delicious. All dairy free. My newest addiction is their no added sugar butter pecan coconut milk ice cream. Sugar free never tasted so good!
I was most excited about trying their NEW product…cashew milk! I use cashews all the time in my dairy free desserts so I couldn’t wait to try cashew milk. It comes in both unsweetened and unsweetened vanilla, at only 35 calories per serving. I’m loving the taste! It has been a wonderful addition to my morning coffee and to these gluten free vegan multigrain pancakes. Look for So Delicious cashew milk soon at a store near you!
gluten free vegan multigrain pancakes
makes 10-12 pancakes
- 1 1/2 cups Sarah’s gluten free flour
- 1/4 cup certified gluten free oats, ground into flour
- 1/4 cup cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups So Delicious unsweetened cashew or coconut milk, room temperature
- 4 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
In large mixing bowl, whisk together flour, oat flour, cornmeal, baking powder and salt. Set aside. In medium bowl, mix together the cashew milk, melted coconut oil, maple syrup and vanilla. Add the wet mixture to the flour mixture. Stir until just combined. The batter will thicken as it sits.
Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add 1/4 scoop of batter to the pan and slightly smooth out. Flip pancake when golden brown on the underside and can easily be lifted, about 2 minutes. Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.
Hi Sarah,
I just made these pancakes and used So Delicious coconut milk instead of Cashew milk (they didn't have any cashew milk at my Whole Foods). Anyhow, the batter came up really doughy, and I had to add a lot more milk to it. Even still, it looks more like biscuit batter than pancake batter. Any suggestions?
I'm sorry that it came up so thick for you. It has come out just fine for me only using 2 cups of milk, but I have noticed that the batter does thicken as it sits. Sometimes I add a bit more milk to it as well. I went ahead and increased the milk amount to 2 1/2 cups, which should help if the batter starts to thicken. Thanks for letting me know!
Sarah, your pancakes are so tasty, love them!
Hi, Sarah-
My son has mitochondrial disease that includes numerous food sensitivities including wheat, eggs and milk. He had been craving pancakes. Your multigrain vegan pancakes fit the bill! He no longer feels deprived. I love your blog and your GF flour mix. Thank you for sharing all your wonderful recipes.
I can't have the oats. Do you have a recommendation for a substitute? Btw, I love your flour blend!
That’s actually the one I have been looking at so I’m glad to see this is how they turn out. Thanks so much! looking forward to trying these.
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I made these tonight & they were SO delicious and fluffy! I esp. love that they don't call for eggs since I was completely out of them! I added 2 tsp. pumpkin pie spice to mine and they were wonderful! Also, I agree with the above comment that the longer the batter sat, the thicker it got, so I'd increase the liquid by at least 1/4 cup.
I used Almond milk instead of cashew milk,
Canola oil instead of Coconut oil
Replaced Corn meal and oats flour with Gluten free flour itself
The result was good, but it is sticky inside. Is it because I did all these said above OR this pancake will be like that?