Hearty Gluten-Free Vegan Pancakes with Blackberry Syrup

You might be surprised how great a vegan, gluten free pancake recipe can taste. This one is delicious, healthy, and takes less than 25 minutes to whip up.

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By Jessica Verma

11 Ratings

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The first thing you should know is that I am just terrible at making pancakes. Not the mixing of the batter. That’s easy (and this vegan, gluten free recipe is awesome!).

It’s the cooking; pouring the batter in an even circle, being patient enough to not check them every 30 seconds, flipping them without making a big messy pile of half-cooked batter…not my strong suit.

Gluten-free vegan pancakes with blackberries on a while plate.

These photos show the best pancakes I could come up with. There’s a few sad little failures offscreen, and the ones on the bottom of the stack…well, lets just say it’s a good thing they taste good.

Gluten-free vegan pancakes on a while plate.

But the good news is I’m not making your pancakes. I’m just providing you with the recipe! If you have better pancake making skills than I do (spoiler: you do), you’ll love these.

They are moist yet fluffy, and have a great flavor that goes wonderfully with fruit or maple syrup. (And don’t worry – I was terrible at making non-vegan pancakes too, this batter seems to cook quite similarly.)

Pancakes-1

As with most pancakes, these are super easy to whip up – just blend your batter in a bowl, heat up your griddle, and pour ’em on.

Homemade blackberry syrup in a ramekin..

If you want to make this blackberry syrup, that’s easy too – before you start your pancakes you can throw some fresh blackberries in a small pan with 1/4 cup of water over medium heat. Just let them boil down, stirring occasionally, while you make the pancakes. They should finish up right around the same time.

Gluten-free vegan pancakes with blackberries on a while plate with juice.

Once your pancakes and syrup are done just serve them up and enjoy! If anyone has any tips for making pancakes easier, please share! My husband seems to think the solution is to stop poking them every few seconds. That did seem to help, but…patience is hard!

Gluten-free vegan pancakes with blackberries on a while plate.

Hearty Gluten-Free Vegan Pancakes with Raspberry Syrup

You might be surprised how great a vegan, gluten free pancake recipe can taste. This one is delicious, healthy, and takes less than 25 minutes to whip up.
Click stars below to rate, or leave a full review in the comments
11 Ratings
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Course: Breakfast
Cuisine: American
Diet: Vegan
Keyword: gluten free pancakes, vegan pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 548kcal

Ingredients

For the Pancakes

  • ¾ cup Amaranth Flour
  • ¾ cup Brown Rice Flour
  • 2 tbsp ground flaxseed
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 tsp baking soda
  • 1 tbsp agave nectar
  • 1 ¼ cup rice milk or other vegan milk
  • 2 tsp canola grapeseed, or other neutral oil

For the Blackberry Syrup

  • 6 ouces blackberries
  • ½ cup water

Instructions

Pancakes

  • Heat a griddle or large skillet over medium-low heat. Combine all the ingredients in a large bowl, mixing thoroughly.
  • Pour 1/4 cup of batter per pancake and cook for 3-5 minutes per side, until fluffy and golden brown.
  • Serve plain, with maple syrup, or with blackberry syrup.

Blackberry Syrup

  • You may want to start these before you mix up the pancakes. They take a few minutes to boil down and should time out pretty well if you start them right before making the pancakes.
  • In a small saucepan over medium heat, combine blackberries and 1/4 cup water. As they heat up, mash them with a fork occasionally until they are smooth (you can also use an immersion blender to get them extra smooth). If they start to get too thick, add the additional 1/4 cup of water.
  • Once the berries are smooth and syrupy, remove from heat and serve.

Nutrition

Serving: 4pancakes | Calories: 548kcal | Carbohydrates: 100g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1204mg | Potassium: 226mg | Fiber: 9g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 6mg
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9 thoughts on “Hearty Gluten-Free Vegan Pancakes with Blackberry Syrup”

  1. 5 stars
    This recipe is great :-). I’m always trying different pancake recipes and this one is at the top. I did vary a couple things – I used eggs instead of flax and Bob’s red mill 1:1 gf flour blend. The pancakes were a little crisp at the edges, fluffy and delicious! Thank you for this wonderful recipe!

    Reply
  2. 5 stars
    Hi 🙂

    GREAT recipe! Really simple and I love the fact that it’s got ingredients that are probably already in the kitchen!

    I tried these yesterday and failed miserably. However, today’s attempt was a success. I have a question though. The pancakes were rather soft inside. Not undercooked, but somewhat a little gooey – kind of looked like halava. I’ve asked a couple people here and they say that amaranth flour tends to cook like that. The pancakes were perfectly cooked on the outside and didn’t taste raw at all. Is it meant to be like this or am I doing something wrong?

    Reply
  3. I didn’t have Amaranth Flour so I used Potato flour. Huge mistake… didn’t turn out. The flavor was good, but it never cooked in the middle. Thank you for posting this recipe, it has all the things my daughter can eat in it. 🙂

    Reply
    • Sorry they didn’t work out 🙁 I usually find sorghum to be a good sub for amaranth (and vice versa) if you can find that.

      Reply
  4. 5 stars
    These pancakes look delicious! And I love the fact that there’s no added sugar. I also wanted to say that I just stumbled onto your blog about a week and a half ago ( via Oh She Glows) and I’m loving it! I’ve made your Maple Vanilla Granola and am planning on making the veggie pizza later this week. Keep up the good work! And thanks!

    Reply
  5. Jessica, the pancakes sound like something I might try, I do want to share with you on how to cook them, once you pour your pancake leave it until you see the air bubbles popping on the top of the pancake ( usually about 3 min.) this will indicate that the pancake is firm enough to flip, once flipped, check at about 1-2 min, once the flip side is golden in color pull it. My Momma taught me that years ( ok decades) ago. Looking forward to trying these pancakes, Thank you !

    Reply