The recipe for these easy, quick, Gluten Free Pancakes is perfect for a weekend breakfast or weekday dinner! Additionally, this recipe is vegan and oil free, and it uses Bob’s Red Mill All-Purpose Gluten Free Flour Blend for quick preparation!
Although I have not tested this substitution in this Gluten Free Pancakes recipe, if you do not have any pumpkin puree on hand, you can try using an equal amount of unsweetened applesauce or two flax eggs, and it should work just as well to bind the ingredients in the recipe!
I love a good pancake recipe, and for a long time, I could not settle on any gluten free and vegan recipe I experimented with because the pancakes would turn out dry, gummy, too thin, too cake-y, etc. However, this recipe is the perfect balance of soft middle, crunchy edges, and a buttery flavor reminiscent of regular buttermilk pancakes.
I hope this Gluten Free Pancakes recipe becomes a staple breakfast in your households!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1⅓ cup Bob's Red Mill Gluten Free All-Purpose Flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp psyllium husk powder
- 1 Tbsp maple syrup
- ¼ cup pumpkin puree
- 1 tsp apple cider vinegar
- ¾ cup water
- coconut oil for the skillet if not non-stick
- optional: chocolate chips, blueberries, nuts, other add-ins
- Heat a large skillet on medium heat until evenly heated.
- In a large bowl, whisk together the dry ingredients.
- Next, add the maple syrup, pumpkin puree, apple cider vinegar, and water to the flour mixture and, using a spatula, mix together quickly.
- If using coconut oil in the skillet, add ½ tsp to the pan immediately before starting to cook the pancakes.
- Scooping the batter with a ¼ cup measuring cup, pour the pancake batter into the skillet and if using add-ins like chocolate chips or blueberries, add them to the pancake batter after pouring into the pan. In my skillet, I can cook three pancakes at one time.
- Cook 1-2 minutes on the first side, until the edges on the pancake have dried out and there are bubbles all through the batter. Flip, and cook 1-2 minutes on the next side.
- When the pancakes are finished cooking, place the pancakes on a cooling rack until all the pancakes are finished cooking.
- Repeat the previous steps until all the pancake batter has been used. If using a ¼ cup measuring cup to pour the batter, the recipe should make about 8 pancakes.
- Serve immediately with maple syrup, fresh fruit, butter, or plain!
- Store any leftovers in the refrigerator or freezer and heat up as needed in the oven, a toaster, or skillet.