The Perfect Gluten-Free Vegan Pancake

A home-cooked breakfast doesn’t need to be complicated in order for it to be tasty. No need to spend the majority of your morning in the kitchen to only find your sink piled with dirty dishes. Not any longer because this pancake recipe requires only a blender. That’s why this truly is the perfect gluten-free vegan pancake. Only five ingredients and all you have to do is throw them into a blender and then pour into a heated skillet. That’s it.

The Perfect Gluten-Free Vegan Pancake - Fork & BeansA blend of a tender middle and crispy edge–it’s exactly the texture I prefer my breakfast cake to have. I think those perfectly browned edges say it all: Delicious. One of the hardest things I have found to accomplish with gluten-free vegan food is that beautiful crispy brown hue because of the lack of eggs and butter in a recipe. The trick at that point is to manipulate what’s on hand to create the same result…

The Perfect Gluten-Free Vegan Pancake - Fork & Beans Part of what really helps with the color in these perfect gluten-free vegan pancakes is the choice in flours. I used oat and millet (I currently store oats and whole millet in my pantry and then grind my own flours when I’m ready to bake).  You are more than welcome to use your own flour blend however this recipe has been tested and approved with oat and millet listed below so I cannot guarantee it coming out the same way. If you have any questions with subbing out certain flours, click here for my Guide to Gluten-Free Flours post.  

2.0 from 1 reviews
The Perfect Gluten-Free Vegan Pancake
Breakfast for 2
Serves: 4
  • ⅓ c. gluten free oats (blend until in flour form)
  • ⅓ c. millet flour
  • 5 Tbsp. arrowroot powder
  • OR you can use ⅔ gluten-free flour blend in place of millet and arrowroot
  • 1 c. nondairy milk
  • 1 Tbsp. granulated sugar
  • ½ tsp. baking powder
  • pinch of sea salt
  1. Combine everything together in a high-speed blender. Add a tablespoon of nondairy milk if you need to thin it out a little.
  2. Let it sit for 5 minutes to thicken up.
  3. Heat a skillet on medium-high heat and allow to completely warm up.
  4. Grease the pan with a small slab of vegan butter and pour ¼ c. of batter into the pan.
  5. When you notice bubbles forming in the tops of the batter and the sides are firmed up, the pancake is ready to flip over. Each side should be nicely browned.
Yup, you read it correctly. You don't need any xanthan gum in this recipe--hooray!
Nutrition Information
Serving size: 1 serving Calories: 282 Fat: 5g Carbohydrates: 45g Sugar: 7g Sodium: 130mg Fiber: 2.5g Protein: 7g

It’s the perfect breakfast for two. Or one. You can freeze the leftovers and reheat for another day.

The Perfect Gluten-Free Vegan Pancake - Fork & Beans  


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  1. lorraine says:

    Sorry, frustrated. I like that you use oats because high in iron and millet with b complex. This is how these pancakes (crepey pancakes) should be promoted. based on the vitamin and mineral option of flours used. to be quite honest, that is why I eat and I feed my children the alternative flours. To be fair, if you let the mix sit a bit I does thicken slight bit more, but the taste/texture is not crepes, nor is it pancakes. Its more like a mixture of both-ish. If you are looking for a dense crepe, but thin and hearty (not light a fluffy), or you are looking for a dense stick-to-your-ribs pancake, this is your recipe. ps. coconut cooking spray for each pancake made, then pour batter thin, meaning tilt-roll pan around to spread batter out. you can taste the millet, but as I said, it’s a high b complex flour, very healthy, so worth it.

  2. Lorraine says:

    Not pancakes. Thi sucks. I just wasted my ingredients. Batter dosent thicken

  3. Rachel F. says:

    This is most definitely a crepe recipe. The first time I made the recipe they were pancakes and they came out super gummy and gross because of the xanthan gum in my GF flour mix. This time the mix I used didn’t contain the xanthan gum. I followed the recipe exactly with the exception of replacing honey for the sugar. But they were the best damn crepes I’ve ever had, so thank you!

    • Hey there, my batter was crepy too, but that could have something to do with my subs: sorghum for oat flour, potato starch for arrowroot. It never “thickened up”. And after my first attempt stuck like crazy to my cast iron griddle pan, I added a little coconut oil and switched to a non-stick pan. So, I ended up making some rather functional crepes, which I’m actually quite happy about and plan to make again. I think next time I will reduce the sugar.

  4. i usually use a mix and had none today. So I went to my pins and found this recipe. The pancakes are perfect! Very few ingredients and they taste wonderful. I used Bob’s gluten free flour and I really think they taste like good, old-fashioned pancakes. Thanks for a great, easy recipe!

  5. I needed a dry mix that avoids gluten, dairy, corn, & egg, so I made these for breakfast today. My 5-yr was so happy to have pancakes with the rest of the family! Next time I’ll use less milk or more flour because they were pretty thin. But I was using Bob’s Red Mill gf blend with 1/2 tsp xanthan gum so maybe that was the reason. Anyway, thanks for the recipe! We’ll be going camping with this mix in a couple weeks.

  6. This is a great recipe for crepes,definitely not pancakes.A bit chewy,but good.The only thing I replaced was the soy milk with coconut milk.I’m actually happy they came out as crepes(haven’t had any in over 8 years).My kids liked them also.

    • Which is funny because I created this recipe initially for crepes and they morphed into pancakes. ha! Well, I’m glad it took a good turn for you :)

  7. Michelle G says:

    Tessa, I noticed something in your last comment that might possibly be the culprit to your ever-flat cakes…. You mentioned adding more baking soda after adding more flour to thicken it up. For proper leavening, the baking soda (an alkaline) needs an acid to react with. This is essentially what baking powder is (a mixture of baking soda, an acid & corn starch). Is it possible you used all baking soda rather than baking powder?
    Just a note as well, whenever you see a recipe that calls for both b-powder & b-soda, the extra soda is to allow for more of a spread in the rise. I hope this helps.

    • Michelle G says:

      Pardon my repeated post here, Cara. I rewrote it below Tessa’s comment where it should have been in the first place. Feel free to delete this one if you’d like.
      …. And thanks for this great recipe!

  8. hi cara! i was wondering if I use namaste gluten free flour mix for this recipe because it has xanthan gum in it will it be gummy? what do you think? thanks

  9. Made this using 1/2 cup ‘doves farm gf brown bread flour’ and 1/2 cup ‘doves farm all purpose white gf flour’. Added in extra tsp of baking powder because I thought the brown flour would be slightly heavy.
    Made 7 pancakes and they were beautiful and tasty and fluffy. Thankyou so much for the recipe!

  10. The flavor of these was really good…however I hAd to double the flour so that it was not crepe consistency. I used rice milk and subbed sprouted brown rice flour for the oat…..but these did not seem to have enough rise either….they were .5 cm thick, even with the additional flour…..and quite dense. Your recipe had me curious as it did not resemble any gf v pancake I had seen before….now I am even more curious how these worked for you but not me! A mystery (:

    • Hi Tessa! Sorry to hear about Pancake Fail 2014 :( Just when you were wanting a tasty gf/v pancake…flop. I was quite surprised myself with the final product when I was playing around with this recipe but I think there is something to be said about oat flour. The lack of oat flour in your attempt probably has something to do with the fail. Mine weren’t super fluffy but they weren’t dense either. I think I described them as crunchy along the edges with a soft middle so if you didn’t get a super rise, I didn’t either. The density has everything to do with the doubling of flour. Also did you double your baking powder too? That could be an issue. Just throwing ideas out. Total bummer, again I’m sorry! Another person tested these out and they worked for her. Oh gf/v baking, you make me throw my fists out into the air. Things that make you go hmmmm….

      • It is a fun challenge Cara! I going to experiment a bit more see if I can make it work. I like my pancakes on the thin side and not overly thick or fluffy too. I wish we could still do oat flour! Another issue could be the rice milk…no fat there, but in did add some light olive oil to compensate. I will report back if I get some better results Cara!

        • I finally got them to work Cara! I DID have to make some big changes. First, used sprouted brown rice , millet, and tapioca in equal parts. Reduced the milk to one cup and replaced the sugar with stevia. It was still way to thin, endied up adding three more tablespoons to thicken it enough to not be crepe like. I then added some baking soda. To compensate there. Results were better, but still pretty dense and pasty. So then I added one heaping tablespoon coconut yogurt, and that did it…perfect little puff as the cooked and a better mouthfeel! Phew!
          So I am guessing that an all purpose mix that does not use oat flour will not work as written. Have you tried making these without oat?

          • Michelle G says:

            Tessa, I noticed something in your last comment that might possibly be the culprit to your ever-flat cakes…. You mentioned adding more baking soda after adding more flour to thicken it up. For proper leavening, the baking soda (an alkaline) needs an acid to react with. This is essentially what baking powder is (a mixture of baking soda, an acid & corn starch). Is it possible you used all baking soda rather than baking powder? This would also explain why the coconut yogurt worked in fluffing up your pancakes…. The natural fermentation in the yogurt acts as an acid… just what your baking soda needed to pair up with :)
            Just a note as well, whenever you see a recipe that calls for both b-powder & b-soda, the extra soda is to allow for more of a spread in the rise. I hope this helps.

  11. These look amazing! Any suggestions for subs for the arrowroot powder? Wont be able to get my hands on that for a couple of weeks and I REALLY want to make these pancakes. As always, thanks for the delicious recipe.

  12. These. Look. Awesome. Just what I’ve been looking for since we ran out of GF pancake mix!

    You don’t even want to know about the flap-jacks I had the other day…let’s just say there was pulled pork layered between each one and they were dripping with JD spiked maple syrup. Total indulgence. I justified it because I’m still exclusively breast feeding and needed the extra calories but soon I won’t have that excuse. :(

  13. Will using coconut or almond milk have the same texture as soy milk? Ordered your book they Amazon do you know when it will be released? Can’t wait!

  14. i’ve been wanting to try new pancake recipes and this one looks perfect. i always appreciate specific flour measurements in recipes, rather than “xx all-purpose gf flour, so thank you <3

  15. The pictures look awesome but I’m not sure what the OR is about. Does the 1 cup gluten free flour take the place of the oat and millet flours and the arrowroot and tapioca starch? And is gluten free bread this new coconut flour?

    • Hi Sheila–Yes, you are absolutely correct–I gave a break down of the gluten-free flour blend that I use but I typically get lots of questions about substitutions so I wanted to clarify that you can use a blend of choice. I will fix that in the recipe so it makes more sense–thank you! About your question about the bread, are you talking about gf bread in general or are you referring to my recipe? Regardless, coconut flour can be in gf bread but isn’t always. I personally don’t bake with coconut flour but it can be a popular option for those who are gluten-free. Hope that helps! :)

      • Sorry about that. I meant to ask “Is the gluten free FLOUR that you mentioned like the coconut flour I’ve heard about?
        But you said in your reply that you don’t use coconut flour so what gluten free flour do you use?

        • No worries! The flour i use is listed in the recipe – a mix of oat, millet, arrowroot and tapioca starch. The flour blend i said you can use in its place is more versatile than coconut flour. I leave a link in the post about gf flours that you can check out that you will find useful. Hope that helps!

  16. Thanks. You’ve just made my husband a happy man!

  17. YUMMY!!!! LOVE IT!!! Love and Hugs Viv

  18. What do I think? I think I will be trying this with a big, syrup-y smile! In honor of the Olympics,Спасибо (Thank you)!

  19. Wow. What makes this work without eggs or egg substitutes? I can’t wait to try them, sure miss things like this.


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