Pancakes – Gluten Free, Vegan, & Refined Sugar Free

These gluten free, vegan, and refined sugar free pancakes are beautifully fluffy and have the most wonderful flavor!  They are the perfect breakfast treat to serve to your family on the weekends!

Don’t forget to grab your FREE gluten free and dairy free Breakfast Recipes E-Cookbook at the bottom of the post!

Pancakes - Gluten Free, Vegan, & Refined Sugar Free

I feel like I have made at least 500 pancakes in my lifetime.  Probably 400 of them have been during my search to find the perfect gluten free & vegan pancake recipe.  

I’ve made pancakes using oat flour, rice flour, 3 different types of all purpose gluten free flour, and one recipe that had no flour.  All with very different results, but none of them resembling the traditional fluffy pancakes that I love.  

That was until I found the glorious book “Babycakes Covers the Classics” by Erin McKenna.  I think I paid around $15 dollars for her book and I would have paid twice as much just to get all of the knowledge that was in that book.  

I don’t use any of the recipes from those books as is anymore, but I learned so much about gluten free and vegan baking by studying and experimenting with some of her recipes.  

This pancake recipe is similar to the one in her book.  I’ve made changes to the flour blend, sweetener, and milk to produce the most fluffy and delicious pancakes I have ever had.

Pancakes - Gluten Free, Vegan, & Refined Sugar Free

The biggest change to the recipe that I made was the flour blend.  Over time I have experimented with so many different flour blends and this one has got to be my absolute favorite.  

I use this flour blend for pancakes, waffles, cinnamon rolls, pizza, and bread sticks and it truly is magical.  I’ve also made this pancake recipe with Better Batter, Bobs Red Mill Gluten Free 1-1 All Purpose flour, and Bobs Red Mill All Purpose Baking Flour.  

I can tell you that the flour blend I provide below was the best result by far.  Better Batter and Bobs All Purpose flour turn out OK, but there is just no comparison to the flour blend provided.

These pancakes are beautifully fluffy and have a wonderful flavor.  I would actually go so far to say that I like these pancakes better than any gluten filled pancakes I had before food allergies.  

Yes, even better than restaurant pancakes in my opinion.  Now I know not everyone loves fluffy pancakes, but these can easily be thinned out by adding more liquid.  

You can also add blueberries, bananas, or chocolate chips to this recipe to give them even more flavor.  

What are some of  your favorite pancake toppings?  My husband loves blueberries in his pancakes and my daughter and I like chocolate chip pancakes.  

I usually just sprinkle on blueberries and chocolate chips while they are cooking so we can all have our favorite kind.

I hope this pancake recipe brings as much joy to your breakfast table as it has mine.

Pancakes - Gluten Free, Vegan, & Refined Sugar Free
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Pancakes - Gluten Free, Vegan, & Refined Sugar Free
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Pancakes - Gluten Free, Vegan, & Refined Sugar Free

Pancakes – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 12 1x



Flour Blend for the Best Results

  • 3/4 cup brown rice flour
  • 3/4 cup millet flour
  • 1/2 cup arrowroot flour
  • or
  • 2 cups gluten free all purpose flour*

Remaining Ingredients

  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum)
  • 1 tsp ground cinnamon
  • 1/3 cup maple syrup
  • 2/31 cup dairy free unsweetened milk of choice* (I use So-Delicious unsweetened coconut milk)
  • 2/3 cup unsweetened applesauce
  • 1/2 cup refined coconut oil, melted (avocado oil works as well)
  • 1 tbsp vanilla extract


  1. In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, xanthan gum, and cinnamon).
  2. Add liquid ingredients and mix until the batter is smooth (maple syrup, milk, applesauce, coconut oil, and vanilla extract).
  3. Heat greased griddle over medium heat or around 250-300 degrees.
  4. Pour batter on the griddle, about 1/4 cup for each pancake. The batter will be thicker than normal pancake batter. I find it easiest to use a spoon to spread the batter into a pancake shape.
  5. Cook for 3-5 minutes or until you start to see tiny bubbles in the batter.
  6. Flip the pancakes and cook 2-3 minutes on the other side until the pancakes are lightly browned.


  • *I have tried this recipe with Better Batter, Bobs Red Mill 1-1 All Purpose Flour, and Bobs Red Mill All Purpose Baking Flour. Each give a different result, but the absolute BEST result is using the flour mixture provided in the recipe. I also use this flour mixture for cinnamon rolls, pizza crust, and bread sticks. I promise you it is magic and can be used in so many other recipes.
  • *Your milk choice might change the fluffiness of this pancake. I use So Delicious unsweetened coconut milk and that usually makes the batter thicken up quite a bit. I suggest adding milk 1/3 cup at a time until the desired thickness is reached. Usually 2/3 cup is perfect for my desired thickness.

© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.



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To download your free printable gluten free and dairy free Breakfast Recipes E-Cookbook, please fill out the form below.


  1. where is the recipe please – what is the gluten free flour mix – quantities of which flours and starches? thanks

    1. Hi Katherine, The recipe is right under the third picture on the page. Please let me know if you still have trouble finding it. Thank you!

  2. This recipe was just what we needed. My son was put on an elimination diet for some health reasons. There’s nothing in here that he can’t eat. I used the Namaste Gluten Free flour blend and no other adjustments. The uncooked batter looked a little pasty and made me nervous but it was delicious. I spread it out as you had recommended. My son had his with a syrup I made from fresh blueberries, lemon juice, lemon zest and a tiny bit of maple syrup. I used avocado oil on the griddle and the pancakes crisped up really well. Nice job on the recipe! Thank you!

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