Hearty Gluten-Free Vegan Pancakes

Delicious vegan, gluten free pancakes

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

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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.

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.)

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.

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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.

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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!

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Hearty Vegan Pancakes

Hearty Gluten-Free Vegan Pancakes

Vegan, Gluten Free, Soy free, No Sugar Added, Low Fat
Click stars below to rate, or leave a full review in the comments
5 from 7 votes
Print Rate it Now Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 3/4 c. Amaranth Flour
  • 3/4 c. Brown Rice Flour
  • 2 Tbsp ground flaxseed
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp baking soda
  • 1 Tbsp agave nectar or maple syrup
  • 1 1/4 c. rice milk or other vegan milk
  • 2 tsp canola grapeseed, or other neutral oil

Instructions

  • 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 (recipe below).
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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7 Comments

  • 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 !


  • 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!

  • 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. 🙂


  • 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?