Pancakes for breakfast. Pancakes for dinner. Fluffy gluten free pancakes. Smothered in maple syrup and topped with fresh fruit. It’s always a good time for pancakes in our house!
I’ve made this recipe for my family time and time again. It never fails. Always results in the perfect gluten, dairy and egg free pancake. My kids beg for them on Saturday mornings. My friends have begged for the recipe after trying them. Now I’m finally sharing my simple {favorite} pancake recipe with all of you!
My hope is that this recipe will also become dear to your hearts. A regular occurrence on those lazy mornings. A fan favorite. Why do I love them so much? These pancakes come together so quickly and only take a few ingredients. I whip up a batch in no time. They also just taste really, really good. Go ahead and try adding mini chocolate chips or sprinkles to the batter. That makes them FANTASTIC!
- 2 1/2 cups Sarah's gluten free flour blend
- 3 tablespoons brown sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups So Delicious unsweetened coconut milk
- 1 cup water
- 3 tablespoons sunflower seed oil or light-flavored oil
- 1 teaspoon pure vanilla extract
- In large mixing bowl, whisk together flour, brown sugar, baking powder and salt.
- Add coconut milk, water, oil and vanilla. Stir until just combined, careful to not over mix.
- Heat large skillet over medium low heat. Coat with cooking spray or brush with oil.
- Add 1/4 cup scoop of batter to pan and slightly smooth out. Flip pancake when golden brown on underside and can easily be lifted, about 2 minutes.
- Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.
A perfect fluffy blank slate for so many toppings 😉
These looks so fluffy and tasty! Can’t wait to try! Nice.
These look so fluffy! Can’t wait to give them a try! Nice.
Both my daughters have a variety of food allergies and sensitivities. I’ve tried A LOT of different gluten free/vegan pancake recipes and these are by far the best tasting, most ‘authentic’ pancakes I’ve found.
Thanks!
You are most welcome! Glad you enjoyed them!
I am eating one of these right now…. Incredible!! So yummy. The texture is amazing!!
Yay! So glad you enjoyed them!
These are delicious! we made ours with banana and blueberry- Do you have the nutritional ingredients for the pancakes and the flour mixture? Thanks
I am so happy I found your blog!! I am nursing and my baby has food sensitivities so I have had to cut out all the top 8 allergens plus corn from my diet. I never thought I would be able to have pancakes! These taste like pancakes, they aren’t gritty or lacking texture. I really can’t thank you enough for making great gluten free, vegan recipes!!
I hope you enjoy them, Cassandra! These are a staple in our house 🙂
The taste is great! The batter was really thick, is it supposed to be? Also, I felt like the texture was gluey, any idea why? Thanks! I love your recipes!
Can I use other plant based milk instead of coconut milk? Like Almond milk, Rice milk and so on
Yes, almond milk or cashew milk work great as well!
Turns out perfect every time! 🙂
Wow! I made these tonight and they were delicious! I subbed almond milk for coconut milk because that is what I had. I had a few left over and my Mom wanted to try one. She discovered a few years ago that she has Celiac disease and she’s been very sad about how some gf foods have turned out. She not only loved these, but they reminded her very much of her Grandma’s pancakes that she had when she was a child in the 60s. She said that her Grandma’s recipe was from about the 1930s. You’ve definitely got a winner of a recipe here and I am so glad that I made it!
The best pancake recipe! Soft and fluffy, not gummy and flat like the other recipes that I’ve tried. We have nut allergies so I subbed the almond for soy milk and added chocolate chips for the kiddos. Just one question, can you store leftovers? Would make for a delicious and quick breakfast on school days if you could store and heat.
Thank you Sarah!