I can safely say these are some of the best vegan pancakes I have ever had. So many recipes out there led me astray. There were ones that required tons of odd combinations of flour (1/3 cup potato starch, 1/2 cup rice flour, 2 tbsp buckwheat, 5oz of unicorn fluff), others had me using nut flours or bananas and flax to replace the eggs. To be honest, I was about to post a less than perfect recipe until I finally hit my “Eureka!” moment with this combination. Finally a gluten free pancake recipe without eggs that actually tastes delicious!
What’s the secret? One part is to cut the buckwheat flour. When I first tested this recipe, I used all buckwheat flour. Despite the deceiving name, buckwheat is actually a pseudo-cereal like quinoa, and naturally gluten free. It’s also a great source of plant-based protein. The only downside? I find buckwheat flour to have a bitter taste and be quite grainy. I didn’t love the fact that when I used it as the only flour, it definitely felt like I was eating healthy pancakes. Cutting the buckwheat flour with brown rice flour definitely helped with the overall texture and taste.
I first tried this with all kinds of combinations of chia and flax eggs, but didn’t love the texture. For these, I found applesauce to be the best substitute. It’s sweet so you don’t need any added sugar, except for any maple syrup on top!
My favorite kind of milk to use for this recipe is Oatly oat milk, which is one of the best milk replacements in my opinion. It’s thick, creamy, and doesn’t have a strong taste to it.
Finally, to be perfectly honest, I used butter in my own batch. I just can’t help myself! But for those looking for a dairy free replacement, I highly recommend coconut oil, or whatever your favorite mild oil might be.
For more migraine safe breakfasts – check out this list!
These allergy friendly pancakes don't taste as healthy as they actually are! Light, fluffy, and delicious, you'll love the hint of sweetness from the applesauce. Top with your favorite maple syrup!
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup unflavored applesauce
- 1 tbsp melted coconut oil * I used butter because I can't help myself
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup milk substitute, like Oatly * Regular milk works fine here too.
In a large bowl, combine the dry ingredients. Once stirred together, make a well in the middle. Add the wet ingredients to the middle and mix together. Begin to fold the wet ingredients into the dry ones, stirring until the batter is smooth. Allow the batter to sit for about 5 minutes to thicken up a little bit more.
Heat your griddle or pan over medium heat with a touch of extra coconut oil or butter. Add the batter, 1/4 cup at a time and do not touch your pancake!! The biggest mistake you can make is flipping these guys too early. Wait till the edges have firmed and bubbles appear at the top.
Flip the pancake and allow to cook until lightly browned - another 2 minutes or so. Top with maple syrup, fruit, whatever you like!