These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.

When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them.  But my favorite old pancake recipe from Betty Crocker didn’t work with gluten-free flour. After much experimentation, I used a version of a pancake recipe from the cookbook Food Allergy Survival Guide, then heavily modified it into the recipe here.

These pancakes are great topped with my super-quick and easy homemade applesauce.

Tip: You can make lots of pancakes much faster if you use several frying pans at once. I usually use three pans at once — two ten-inch pans and a twelve-inch pan. I have had good success with T-Fal non-stick pans that I got from Amazon and at a local hardware store.

Tip: If you don’t have the flours I used, you can replace any or all of them with your favorite gluten-free flour mix.

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Print Recipe

Pancakes – gluten-free, vegan, and delicious!

These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Servings: 5

Author: Valerie

Ingredients

• 1 1/4 cups brown rice flour
• 1 1/4 cups teff flour
• 1 1/4 cups garbanzo bean flour
• 1 1/4 cups potato starch or tapioca starch
• 2 1/2 tablespoons baking powder or 1 tablespoon baking soda + 1 tablespoon cream of tartar
• 3 3/4 cups water
• 5 tablespoons canola oil
• optional: chocolate chips my kids’ favorite! (note – do not mix these into the batter)
• optional: 2 cups of assorted chopped fruit such as bananas and blueberries
• optional: 1 cup of chopped nuts such as walnuts or pecans
• optional: 1/8 teaspoon ground cardamom
• optional: 2 teaspoons vanilla extract

Instructions

• Preheat one or more nonstick frying pans on low heat.
• Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
• Raise the heat to medium-high.
• Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
• When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
• Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
• Use a spatula to flip the pancakes to the other side.
• Remove the pancakes to a plate and cook more.
• My kids don’t like fruit in their pancakes, while the grownups at my house think that that’s the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
• Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).