Fluffy Gluten-Free Pancakes

Fluffy Gluten-free Pancakes with Berry Compote
When I started eating a whole foods, plant-based diet, it never stopped me from making pancakes. However, just because I had them didn’t mean that I loved them. I will preface this by saying that what made my search for the perfect WFPB recipe particularly challenging was that I wanted it to be gluten-free as well.

The few recipes I found from other chefs that were vegan, gluten-free and oil-free never really satisfied me. Most of them were unusually flat and disappointingly dense.

With hopes of making a recipe that I looked forward to, I did a lot of trial and error trying out different flours, binders and sweeteners. They were ok, but for a long time I was never inspired by my pancake creations. Now that’s changed.

I recently created a combo that knocks it out of the park! I think the secret is replacing the wheat flour with rolled oats and quinoa! The pancakes cook all the way through, the taste is really good, and they’re actually light and fluffy. If you were like me – waiting and waiting for a fabulous gluten-free, vegan pancake recipe, than you must try out this recipe. I hope you find it as scrumptious as I have.

Fluffy Gluten-Free Pancakes

by Katie Mae M.S.


½ cup rolled oats
½ cup dry quinoa
1 cup plant-based milk
1 tablespoon flax seed, ground
¾ tablespoon apple cider vinegar
3 Medjool dates, pitted
1 teaspoon vanilla extract or vanilla water*
½ teaspoon ground cinnamon
¾ tablespoon baking powder
½-1 cup sparkling water
½ cup walnut or pecan pieces (optional)


Add oats and quinoa to blender. Blend until the grains become flour. Transfer to a large bowl.

In the empty blender, combine plant-based milk, flax seed, vinegar, dates, and vanilla. Set aside and wait to blend.

Stir cinnamon and baking powder into oat-quinoa flour.

Blend the wet ingredients until smooth and creamy. Pour the mixture into the dry ingredients and use a whisk to mix well. Whisk in ½ cup of the sparkling water until the batter has an even consistency. Stir in nuts if you desire.

Heat a non-stick sauté pan or skillet to medium heat. Ladle batter onto pan to make medium-sized pancakes. In a large pan, 3-4 pancakes can cook at the same time. About 1/3 cup of batter is a good amount to make 1 pancake. Cook until batter is bubbling and pancakes are golden brown on the bottom, about 1-2 minutes. Using a large spatula, carefully flip the pancakes. If there’s a section of a pancake that is difficult to get the spatula under than that part needs to cook a little longer.

Once flipped, cook the second sides for 1-2 minutes, until golden brown. Transfer the pancakes to a plate. The pancake should be light, fluffy and cooked all the way through.

Makes 10 pancakes
Ready in 20-25 minutes

plant-based pancakes

Chef’s Notes

My favorite plant-based milk is WestSoy organic, unsweetened soy milk. This is my go-to milk because it is pure soybeans and water, with no oil, sugar or salt added.

To make vanilla water blend 2 whole beans with 1 cup of water.

As some pancakes are cooking, the rest of the batter may get thicker. You can thin out the batter by whisking in some of the remaining sparkling water as needed.

The pancakes are flavorful on their own, but I like to top them with Fresh Fruit Compote or a drizzle of Straight Fruit Syrup. Another alternative would be a juice-sweetened jam.

plant-based pancakes

fluffy gluten-free pancakes

What Others Say…

“Hi Katie: I just made the pancakes I LOVE THEM!!!! They are delicious!! Very filling too!!! Thanks so much for the recipe!” – Maria

“Thank you so much for letting me know you made this pancake recipe. I have made them twice and even enjoy the leftovers on another day. Sometimes I eat them like a cookie.” – Arlene

“Thank you soooooo much for your wonderful pancake recipe – I just made them tonight and they were wonderful!!!! Thanks to you, I have a whole-food pancake recipe that I feel good about sharing with my family.” – Robin




  1. Lori
    April 6, 2015

    Help, I know what quinona is, but what is dry quinona?

    • Katie Mae
      Katie Mae
      April 7, 2015

      Hi Lori, sorry for the confusion. I’m referring to just plain uncooked quinoa. In the past when I list quinoa in a baked good recipe, some people have thought I called for cooked quinoa. I’ll update the recipe to clarify more effectively. :)

  2. jody w
    April 24, 2015

    Hi! I had wanted to try this recipe for awhile and decided to make it for brinner tonight. Though I used plain water and not sparking, these still turned out wonderfully.

    They were fluffy (as described), hearty and flavorful. Though I don’t require a gf diet, I definitely like to venture out. Well done with this recipe.

    • Katie Mae
      Katie Mae
      April 24, 2015

      Thanks, Jody, for sharing! I’m slo glad you enjoy them. The sparkling water stirred in at the end helps to add a little air to the batter, but as you demonstrated, it’s certainly not necessary. Getting more variety in grains is a good idea for everyone, so kudos to you for venturing out!!

  3. Trisha B
    September 21, 2015

    I want to thank you for the valuable tidbit that if they stick to the pan while trying to flip, wait longer until they release easily. I have NEVER to this point been successful with oil free pancakes since eating WFPB and was so frustrated in the past. At the 2 minute mark they still stuck to the pan, but after maybe 5 minutes my released very easily and were nicely browned.

    I’m usually a literal recipe follower and would have tried to flip them for sure after two minutes and only had lightly tan gooey uncooked glop that majorly stuck to the pan.

    Thanks again for giving me a successful breakfast this morning!!

  4. Deb
    September 22, 2015

    I would love a pumpkin pancake for the Fall! There is a small family owned restaurant in my town ( not vegan!) Where I USED to go and enjoy these. Betting it can’t be too difficult! Any ideas Katie? BTW I am making these today since Jody said they worked without the sparkling water!

  5. Elissa
    November 25, 2015

    How would you count these on BLE ?

    • Katie Mae
      Katie Mae
      November 25, 2015

      Hi Elissa, I’m sorry, but these are not compliant with BLE because they have flour and dates. Hope you enjoy some of the other recipes! The potato pancakes can be BLE if they’re made with flax and not oat flour.