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
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.
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