Easy Vegan Pancakes (gluten-free)

Vegan Pancakes (gluten-free) | curlsnchard.com

Happy Monday! I hope you guys have a good start into this new week. Today’s recipe is one of my absolute favorites – Vegan Pancakes (they are gluten free too!). Every time I post a pancake picture on Instagram, it is immensely popular. People LOVE pancakes and so do I. They do take some time to make, so they are not an everyday breakfast, but on those special occasions when you have a bit more time to spare in the morning they are just the perfect, delicious but still healthy treat. If you want to make the process a bit faster, you can put the dry ingredients together ahead of time, so you just have to add rice milk in the morning and let the batter sit while you shower/make tea/coffee/get ready and then quickly cook them in a pan. If you have trouble making pancakes in general, or specifically vegan pancakes, check out my Youtube video on How to make vegan pancakes! So let’s jump right into the recipe:

Easy Vegan Pancakes (gluten-free) | curlsnchard.com #pancakes

Easy Vegan Pancakes (gluten-free)
 
Author:
Ingredients
  • ½ cup oats (make sure it says gluten free on the packaging, if you are sensitive to gluten!)
  • 1 tbsp chia seeds
  • 1 tbsp powdered tiger nuts*
  • ½ tsp baking soda (baking powder should work just as well)
  • cinnamon
  • ginger
  • salt
  • rice milk
  • 1 tbsp unsweetened applesauce (optional)
  • coconut oil (for cooking the pancakes)
Instructions
  1. First, put all the dry ingredients into a blender and blend away until its a relatively fine powder.
  2. If you use applesauce, add it now and blend a bit so see how much rice milk you need to add later on.
  3. Add rice milk until you think it's a bit too liquid-y for a pancake batter and blend until everything is nicely mixed through.
  4. Let it sit for about 10 minutes or longer, so the chia seeds can do their magic.
  5. Stir and add a little bit more rice milk if necessary.
  6. Heat a medium or small pan with some coconut oil in it to make the pancakes.
  7. Bake for about 30 seconds, then flip and let it bake until it's puffed up and lightly brown.
  8. Chop up some almonds and make a quick Chia Jam to put on top - I made a raspberry version this time.
Notes
*If you can't find tiger nuts, you could also use almonds or other nuts - the advantage of tiger nuts is that they are a nice source of fiber and have a wonderful, lightly sweet taste.

Vegan Wheat-free Pancakes - take a bite out | curlsnchard.com

Other things:

  • You could also add a tablespoon of shredded coconut to the batter, which works wonderful and gives it a bit of a coconut-y taste
  • Make sure your pan is really hot when you start, because otherwise the pancakes will not be as fluffy (even though just as delicious) – update: do not let the coconut oil start to smoke – that’s a sign that it’s too hot!

P.S. In case the pictures look different than they used to (brighter/duller/’wrong’ colors), please let me know! I got a new laptop this week and I’m not sure yet how true the colors are on the display.

29 thoughts on “Easy Vegan Pancakes (gluten-free)

    1. Thank you! It depends on how large you make them, but for me it’s mostly about 5 pancakes (the stack you see in the pictures). I eat them on my own for breakfast, but if you prefer a smaller breakfast or eat something else in addition it could also serve two people 🙂

  1. I don’t know if it’s just me — but vegan pancakes never work for me no matter how many times I try, this recipe included. Coconut oil doesn’t withstand high heat in my experience (is there a secret?!) so the whole room fills with smoke and fire alarms go off. I used baking powder instead of baking soda — maybe that’s why the pancakes didn’t rise. I follow recipes to the t and the results are always nothing like the recipe suggests. Here, the batter didn’t stick or rise at all and burned before I could flip it. Anyway, looks amazing but didn’t work for me. Would love some advice if any vegans out there know what I’m talking about. Thanks!

    1. Hey Olga, thanks for your feedback – that’s strange though because I make them with this recipe all the time and they turn out just like in the picture! What do you mean, that the batter didn’t stick? Probably you are using too high heat? I’m using an electric stove, not a gas one, so it probably doesn’t get as hot that fast. When the coconut oil starts smoking, it’s a clear sign that you let it get too hot. So turn the heat down as soon as you see any smoke starting to form. Did you let the batter sit a bit, before you made the pancakes? I normally make the batter, then go shower and get half way ready. Then I heat up a pan with coconut oil, and test the heat by holding my hand over the pan – when it feels “hot”, then I level it out and start making the pancakes. The first one mostly doesn’t get as fluffy, but from the 2nd one onwards they are fine. Oh, and mine mostly start getting fluffy after flipping them. I hope it helps – what you describe though sounds to me like you use too high heat – so try turning it down a bit when you try it again!

      1. Hey, thanks for your response! I did try turning the heat down and it didn’t help because the pancakes burned before they were solid enough to flip, so it just turned into a sloppy gooey mess. Maybe I didn’t get the consistency just right. I did let the batter sit for about 20 minutes. I also used almond milk.

        1. Hm, then I would suggest probably making the batter a bit thicker, so they are not as liquid and easier to flip – when I pour my batter, it does not run like milk, but more like custard, I guess. It’s hard to describe. At first I even made my batter so thick that I simply spooned it into the pan – but that’s not really necessary either. Probably try adding a little less milk next time 🙂 Sometimes I think making a video would be so much easier to show how it should be!

          1. A video would be great! Or even step by step pictures! It’s useful to have a reference for how the process is going. 🙂

          2. Noted! I’ll see when I can get to it – I think it would be really fun to make 🙂 I hope the pancakes work out for you the next time you try them. I would love if you would let me know!

        1. I’m glad that you enjoy the raspberry jam! I will try to make a short video as soon as possible about it, because I think that would show the process the best and should help clear up any issues or problems! enjoy your breakfast 🙂

    1. Hm, that’s really strange, because I never had that problem, neither did any of my friends that serve as real-life guinea pigs to try out my recipes before I post them here. I will really try to make a short video of what my batter looks like, and how I bake them. That should help. Did you have tiger nuts to add to the mixture, or other ground up nuts? I really want yours to work, and it bugs me that you have that problem with the recipe that I have never come across 🙁

  2. Thank you for making this delicious recipe. Have made this twice, it turned out very good. Following other reviewers, I used 1 cup milk, 1 teaspoon vanilla for flavor and sit the mix for 15 minutes. It is very easy to cook. Better make it thick for fluffy pancakes. This one is a keeper, definitely going to make it again. 

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