Vegan Fluffy Gluten-Free Pancakes

Start your morning with these light and airy Vegan Fluffy Gluten-Free Pancakes, a perfect combination of indulgence and wholesome goodness. Made with gluten-free all-purpose flour and a creative twist using aquafaba (the magical liquid from canned chickpeas), these pancakes are surprisingly soft with an irresistible fluffiness that rivals traditional recipes. A touch of maple syrup and vanilla extract adds natural sweetness, while the vegan buttermilk, created with almond milk and apple cider vinegar, lends a subtle tang. These dairy-free, egg-free, and gluten-free pancakes are incredibly versatile and pair beautifully with your favorite toppings—think fresh berries, a drizzle of syrup, or a dollop of almond butter. Ready in just 30 minutes, these pancakes promise a comforting, allergen-friendly breakfast that everyone will love.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Coconut oil, melted
• 3 tablespoons Aquafaba (liquid from canned chickpeas)

Directions

Step 1

In a small bowl, combine the almond milk and apple cider vinegar, and let sit for 5 minutes to create a vegan buttermilk.

Step 2

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

Step 3

Add the maple syrup, vanilla extract, and melted coconut oil to the vegan buttermilk mixture, and whisk to combine.

Step 4

Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix.

Step 5

Using a hand mixer or whisk, beat the aquafaba in a separate bowl until it forms soft peaks.

Step 6

Gently fold the whipped aquafaba into the pancake batter until just incorporated. This will help make the pancakes fluffy.

Step 7

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil if needed.

Step 8

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Step 9

Flip the pancakes and cook for another 2 minutes, until golden brown and cooked through.

Step 10

Repeat with remaining batter, adjusting the heat as necessary to prevent burning.

Step 11

Serve the pancakes warm with your choice of toppings like fresh fruit, maple syrup, or almond butter.

Nutrition Facts

Serving size	(497.1g)

Amount per serving	% Daily Value*
Calories	838.1

Total Fat 31.7g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1955.0mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 3.1g	0%
Total Sugars 27.4g
Protein 4.5g	0%

Vitamin D 87.8IU	0%
Calcium 435.8mg	0%
Iron 1.6mg	0%
Potassium 105.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 2.1%

Carbs: 64.6%