You can now stop searching for the ultimate Gluten-Free Pancake Mix! Our easy 1-bowl pancake mix comes together in just 10 minutes and only requires eight wholesome ingredients.
This recipe is vegan (but it can be made with eggs as well), extremely versatile, and produces the fluffiest pancakes, which are perfectly sweet. These pancakes are perfect for brunch, breakfast, or even to freeze and make ahead. We’ll show you how to make this simple mix!
How to make gluten-free pancake mix
This gluten-free mix begins with four gluten-free flours – brown rice flour (or oat flour), almond flour (or oat flour), and potato starch. These flours combine to create the perfect balance, resulting in pancakes with a beautiful texture that rises high into the air and tastes just like the real deal.
Add baking soda to lift the cake, flaxseed flour to give it structure, sugar from Coconut to add sweetness, and sea salt to bring out its balance.
It’s as simple as that! We use a large mixing bowl with a whisk to ensure that the ingredients are well-mixed and evenly distributed.
This simple gluten-free mix can be kept in an airtight jar for up to a month at room temperature or even longer if you refrigerate it!
It is a great way to give a jar as a gift or kind gesture at any time! This is a great gift for those newly gluten-free, as it can be a big change.
Make The Pancakes
The pancakes are next! Let’s get started!
You can make gluten-free pancakes by mixing some of the mix with milk and apple vinegar or lemon juice, vanilla essence, and vegan butter.
The cake is ready! Just pan the batter and wait for it to thicken.
You can pile the pancakes high after cooking them on both sides. They’ll be golden brown and fluffy, ready to receive your favorite toppings. Our favorites are maple syrup, nut butter, and fresh fruit (or berry compotes ).
- Brown rice flour, 1 1/2 cups
- Almond flour 1 1/2 cups
- 1 1/2 cups oats* flour (ground rolled oats/certified gluten-free as required)
- 34 cup potato starch
- 2 1/2 Tbsp Baking Powder
- 3 Tbsp ground flaxseed (flax seeds)
- Use 1/3 cup Coconut Sugar instead of organic cane sugar
- 1 tsp of sea salt
How to Make Pancakes
- 1 to 1 1/4 cups dairy-free milk (almonds, cashews, or boxed Coconut)
- Use 1 tsp of apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
- 1 Tbsp vegan butter (or coconut oils)
- 1 cup dry pancake mix
- Vegan butter
- Maple syrup
- Compote de berries
- Peanut Butter
- PANCAKE Mix: In a large bowl, combine all the dry ingredients (brown Rice Flour, Almond Flour, Oat Flour, Potato Starch, Baking Powder, Flaxseed Meal, Coconut Sugar, and Salt). Whip until all ingredients are well combined.
- Store pancake mix in a container that is airtight. The mixture will last at room temperature for up to 1 month in a cool and dry area. It can also be stored in the fridge or freezer for three months.
- PANCAKES To make eight pancakes, combine in a medium bowl 1 cup of dairy-free (240ml) milk, one teaspoon of apple cider vinegar (or lemon juice), one teaspoon of vanilla, and one tablespoon of melted vegan butter or coconut oil. Set aside for 3 to 5 minutes so that the mixture curdles.
- Add 2 cups (320g) of dry mix pancakes and combine. Before resting, the batter should be thick yet pourable. Pour a thicker batter and add 1 Tbsp (15ml) of dairy-free milk (we normally add 1-2 Tbsp (30ml). The batter will thicken after 10 minutes.
- Heat a griddle or cast-iron skillet on medium heat. The pan can be lightly greased with coconut oil or vegan butter. Add 1/4 cup of batter to the pan once the batter has rested. Allow the pancakes to cook on the first surface until the outer edges of the pancakes are dry and the center begins to bubble — approximately 2-3 minutes. It’s fine if they don’t. Check the undersides of the pancakes after about 2-3 minutes to make sure they’re golden brown. Flip the pancakes over and continue to cook the other side for another 2-3 minutes.
- Serve hot with additional vegan butter, maple sugar, berry cheese, or peanut butter.
- Keep leftover pancakes (cooled) in an airtight container for up to 2 days in the fridge or freezer. Reheat the pancakes in a toaster, microwave, or oven.