Your search for the ultimate gluten-free pancake mix is over! Say hello to our easy 1-bowl pancake mix that comes together in 10 minutes with just 8 wholesome ingredients!
It’s vegan-friendly (but can also be made with eggs), incredibly versatile, and yields the fluffiest, perfectly sweet, most beautiful pancakes on the block. They’re perfect for breakfast, brunch, making ahead and freezing, and beyond! Let us show you how this easy mix is made!
How to Make Gluten-Free Pancake Mix
This gluten-free pancake mix starts with a base of 4 gluten-free flours: brown rice flour, almond flour, oat flour, and potato starch. When combined, these flours create a perfect balance that results in pancakes that hold together beautifully, rise up to the sky, and taste like the real deal.
We add baking powder for lift, flaxseed meal for structure, coconut sugar for a touch of sweetness, and salt for balance.
Mix it all together, and that’s it, folks! We like using a nice big mixing bowl and a whisk so we know that all the ingredients are evenly distributed and well combined.
Once mixed, this simple gluten-free pancake mix can be stored in an airtight container for up to 1 month at room temperature or refrigerated to last even longer!
We also love gifting a jar to our gluten-free friends and family as a sweet treat and kind gesture any time of year! It’s especially perfect to gift to those who are newly gluten-free as that can be an overwhelming change.
Making The Pancakes
Next comes our favorite part — making the pancakes! Grab your mix and let’s go!
All we need to do is combine some of the gluten-free pancake mix with dairy free milk, apple cider vinegar (or lemon juice), vanilla extract, and melted vegan butter (oil will work, but we love the taste that vegan butter brings)!
Set the batter aside to thicken for 10 minutes, and we’re ready to pan these cakes!
After cooking on both sides, pile them high, and you’ve got a stack of golden brown, fluffy pancakes ready for all your favorite toppings. Fresh fruit (or berry compote), maple syrup, and nut butter are our faves!
We hope you LOVE this gluten-free pancake mix! It makes:
Fluffy
Wholesome
Naturally sweetened
Versatile
Quick & easy
& SUPER delicious pancakes!
It’s perfect for lazy weekends, gifting to gluten-free friends and family, and beyond! Pair your pancakes with our Easy Green Juice and Fluffy Vegan Scrambled Eggs for a comforting and nourishing meal.
More Gluten-Free Pancake Recipes
- Chocolate Chocolate Chip Pancakes (GF)
- 1-Bowl Vegan Banana Oat Pancakes
- Blender Banana Pancakes (Gluten-Free!)
- 1-Bowl Peanut Butter Protein Pancakes
- Peanut Butter Cup Pancakes (Vegan + Gluten-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Gluten-Free Pancake Mix (Vegan)
Ingredients
PANCAKE MIX
- 1 ½ cups brown rice flour
- 1 ½ cups almond flour
- 1 ½ cups oat flour* (ground from rolled oats // certified gluten-free as needed)
- 3/4 cup potato starch
- 2 ½ Tbsp baking powder
- 3 Tbsp flaxseed meal (ground flax seeds)
- 1/3 heaping cup coconut sugar (or sub organic cane sugar)
- 1 tsp sea salt
TO MAKE PANCAKES
- 1 – 1 ¼ cup dairy-free milk (almond, cashew, or boxed coconut)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- 1 Tbsp melted vegan butter (or coconut oil)
- 2 cups dry pancake mix (from above)
FOR SERVING optional
- Vegan butter
- Maple syrup
- Berry compote
- Peanut butter
Instructions
- PANCAKE MIX: To a large mixing bowl, add all dry ingredients (brown rice flour, almond flour, oat flour, potato starch, baking powder, flaxseed meal, coconut sugar, salt). Whisk until well incorporated.
- Store pancake mix in an airtight container. It will keep at room temperature in a cool, dry place for at least 1 month or in the refrigerator or freezer up to 3 months.
- PANCAKES: To make 8 pancakes, combine 1 cup (240 ml) of dairy-free milk, 1 tsp apple cider vinegar or lemon juice, 1 tsp vanilla, and 1 Tbsp melted vegan butter (or coconut oil) in a medium mixing bowl. Set aside for 3-5 minutes to curdle slightly.
- Next add 2 cups (320 g) of dry pancake mix and stir to combine. Batter should be thick but pourable before resting. If too thick, stir in 1 Tbsp (15 ml) dairy-free milk at a time (we usually add 1-2 Tbsp (15-30 ml) more). Let the batter rest for 10 minutes (it will thicken).
- Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with vegan butter (or coconut oil). Once batter has rested and the pan is hot, add 1/4-cup of batter into the pan. Let the pancakes cook on the first side until the outer edges are dry and the center starts to hold bubbles — about 2-3 minutes. If they don’t bubble, that’s okay. Just check the undersides after 2-3 minutes to see if they are golden brown. Flip the pancakes and cook for 2-3 more minutes on the other side.
- Serve warm with extra vegan butter, maple syrup, berry compote, or peanut butter (we like a combination of all four).
- Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.
Video
Notes
*If not vegan, you can add 1 large egg to the wet ingredients and use less dairy-free milk (~2/3-1 cup (160-240 ml) dairy-free milk for 1 batch pancakes).
*Prep time and total time are for the dry mix only.
*Recipe as written makes ~5 cups of pancake mix or 2 ½ batches of 8 pancakes.
*Nutrition information is a rough estimate for 1 pancake including the wet ingredients.
Vanessa Torres says
I make these pancakes (or waffles) about 5x a week for my twin boys. They love them! I do add protein powder and some vegan chocolate chips and they are super delish! Its almost impossible to mess this recipe up!
YAY! We’re so happy to hear this recipe is on repeat in your kitchen, Vanessa! xoxo
Italia says
My hubby and I made these vegan gf pancakes for the family and they turned out delicious! We substituted the almond flour for coconut flour (using 1/2 the amount of almond that’s called for) and they were fluffy and very yummy. They taste much better than the premade gf pancake mix we have tried. The only thing we might change next time is the amount of salt in the recipe. They were a bit salty for our taste. We might use 1/2 or less of what is called for. Thank you so much for this great recipe!
We’re so glad you enjoyed them overall! Thanks so much for the lovely review. xo
Kira says
My family loved these pancakes–my husband said they were “rustic” in a good way, and I agree! They are actually fluffy and not as dense as other GF pancakes I’ve made. After resting I was tempted to add more milk to the batter–it was thick! But the batter also had lots of bubbles, so I think adding milk and stirring might have made them less fluffy. I subbed avocado oil for the coconut oil/butter and added 1/2 Tbsp more flax and served with blueberry compote. I thought they were perfect!!
We’re so glad you and your family enjoyed them, Kira! Thanks so much for the lovely review. xo
Bea says
These were really flat the first time I made them so much so that I relegated the rest of the mixture for stove-top, ‘pie crusts,’ because that’s really what they were..
So I went to make more, ‘pie crusts,’ to use up more of the mixture with some apple pie filling to top them off and to my surprise they came out much better!
Definitely a denser pancake in my opinion but definitely a pancake and not a pie crust!
There are two things I did differently, first I stirred way less this time because I remembered suddenly that you aren’t supposed to stir pancake batter a lot and second, I omitted the oil because I just didn’t think it needed any.
Same baking powder and same everything else.
Huge difference!
Oh wow! Sorry it gave you trouble, Bea. Usually if they are too flat, that means the amount of liquid to dry ingredients is too high. We assume you didn’t modify any of the flours?
Neha says
Hello!
Can I substitute the oat flour with Pearl millet flour or Foxtail millet flour to make it absolutely GF.
Hi Neha, that might work, but we haven’t tested it. We have successfully subbed sorghum flour though. Hope that helps!
Neha says
Great! Thank you for all your prompt replies 🤩
Happy to help! ❤️
Neha says
Hi! Thank you fro this great mix. Can brown rice flour be made at home with just normal brown rice (like oat flour with oats) ?
Hi Neha, it can, but won’t be as absorbent as store-bought so you may end up with more dense/wet pancakes. Hope that helps!
Sandra says
I love the sound of this recipe but ideally want it to be nut free. Would you have any suggestions for a replacement for the almond flour. Thanks so much in anticipation.
We haven’t tried this without the almond flour, but think they would turn out more dense. It’s possible that a bit of coconut flour or cassava flour (probably 1/2 the amount of almond that’s called for) could work, but they likely won’t be as fluffy/light. Let us know how it goes if you give it a try!
The Vegan Goddess says
These are wonderful pancakes!
I followed the recipe to the tee and the measurements are perfect for yielding delicious fluffy pancakes.
Loaded with favorite toppings, no one would ever know it is gluten-free and egg-free! And healthy to boot!
YUMMY!
We’re so glad you enjoy them! Thanks so much for the lovely review. xo
Jeanie Kaeding says
I and my husband, LOVE this recipe. It not only tastes good, but all of the dirty work is done ahead of time and we only have to mix in the wet ingredients.
Your whole website is great! Thanks for all that you do!
Jeanie K.
We’re so glad you enjoy it, Jeanie! Thanks so much for the lovely review. xo
Linda says
First time pancakes didn’t stick. Great recipe. I am set for the next month!!!
We’re so glad you enjoyed them, Linda! Thanks so much for the lovely review. xo
Lisa says
Great pancakes! Texture, fluff and flavor are perfect. I followed the note for using an egg and added slightly less sugar but other than that followed as written. Better than any wheat pancakes I remember making. Thank you!
Woohoo! Thanks so much for the lovely review, Lisa!
Ana C says
Best GF pancakes! They turned out fluffy and delicious!
Thank u for another incredible recipe! Every recipe I have made from your website has turned out perfect and delicious!
Yay! Thanks so much for the great review, Ana!
Hilma Jones says
A winner! I’ve made the recipe several times now – following the recipe exactly as written – and my whole family loves them. I especially like the convenience of having a mix, it makes breakfast prep time much faster.
A tangent: I also use this recipe – minus the coconut sugar – as the base for my old zucchini fritter recipe. The first time I used the mix for fritters, it cooked differently than with gluten flour, so it was a bit of a guess when the fritters were done. But wow! So good!! Now I think regular gluten flour obscures some flavors.
We’re so glad you enjoy the mix, Hilma! Thank you for sharing your experience! xo
Roberta says
I’m sorry, but this is the flattest (won’t rise, just limp and body-less) pancake I’ve ever made, even among GF. Followed directions exactly; had all the ingredients.
Hi Roberta, sorry to hear you didn’t enjoy these pancakes. You didn’t make any modifications to the recipe such as omitting the flax seed? That might’ve made them flatter. Or is it possible your baking powder was expired? We find that these pancakes are quite fluffy, not flat. Let us know if we can help trouble-shoot in any way!
Melanie says
I made these pancakes this morning, replacing the oat flour with buckwheat flour, and received enthusiastic feedback from fussy pancake connoisseurs (my 6yr old son and husband). 🤩 This will be our new favourite pancake 🥞 recipe, healthy and easy.
Your site is my absolute go-to for fail-safe recipes. Thank you for expanding our GF menus with wonderful alternatives! 🙏
Aw, we’re so glad you and your family enjoy our recipes, Melanie! Thank you so much for sharing! xo
Tanica says
I’m not one to come back to rate things, but these pancakes are by far the best gf vegan pancakes out there. We use almond milk and have used both oil and butter; both work wonderfully. Multiple family members with zero dietary restrictions have even switched to this mix bc they like them better than “regular” pancakes. Thank you so much!
Wow, that’s high praise indeed! Thanks so much for the great review, Tanica. So glad you all enjoy this recipe!
Tim says
Made these for Christmas breakfast and they turned out just perfect – thanks so much for the great recipe!
I couldn’t find potato starch so substituted it for half the amount of tapeocia flour and half of tapeocia starch
They also worked super well with savoury toppings (mushrooms, spinach, vegan cheese, spicy relish)
We’re so glad you enjoyed them, Tim! Thank you for the lovely review and for sharing your modifications and delicious topping ideas!
DT says
Made this mix this morning and totally goofed up. I used arrowroot starch (avoiding potatoes) and 1 1/2 cups instead of the 3/4 cups. Aargh. Thought I was going to have to double the recipe but decided to try it as is first. They were just fine. Added some frozen blueberries to the batter. Yummy. You are my go to gal for my vegan, gf, way of life.
Woohoo! So great to hear that they worked out. Thanks so much, DT!
Beatrix says
Hi, I am looking for alternatives to oat flour. Many celiacs cannot tolerate oats.
Hi Beatrix, we’ve found sorghum flour to be the next best option. It can usually be subbed 1-1. Hope that helps!
Michelle Nelson says
Recently added GF to our diet (two teens) and this has been the fluffiest and tastiest recipe we have ever tried. I love the prompt to keep the dry ingredients mixed and ready for next time, especially since there are a few different flours involved. FYI I doubled the recipe and added a cup of coconut flour bc I only had two cups of rice flour, and I used tapioca starch instead of potato starch and they still turned out perfectly. cooked some fresh tart blueberries into today’s batch as well and they were so delicious! Thanks for the great recipe, love your site.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Michelle! So glad everyone enjoys the pancakes!
Gigi says
Thank you, thank you, thank you!
My husband’s doctor put him on a vegan and gf diet.
I have been using your recipes and they have all been great!
I made these tonight for dinner. (We do breakfast for dinner once a week.) They were easy to make and delicious!
I made friend apples (with vegan butter and erythritol/monk fruit sweetener) to top them off.
I also used the erythritol/monk fruit sweetener in the pancake mix instead of the coconut sugar.
Even my non-vegan gf son loved them.
Aw, yay! We’re so glad you’re enjoying our recipes, Gigi! LOVE that apple topping idea. Thank you so much for the wonderful review! xoxo
Karrie says
Do you think this mix would work for Waffles as well?
Hi Karrie, we haven’t tried it as waffles, but it’s pretty thick so might work. We’d suggest making sure to generously spray the waffle maker to prevent sticking. Let us know if you try it!
Lynn says
Thanks!! These were worth going out and getting the brown rice flour for. :)
Lynn says
These were so delicious! I dropped some chocolate chips in ours. My kid ate them all up!
Chocolate chips – YUM! We’re so glad you and your family enjoyed them, Lynn! xoxo
Wendy Jimmerson says
I made the dry mix as called for and then when I was ready to make pancakes, I simply added full fat coconut milk (canned) with an additional bit of water to thin it out to the consistency I desire in pancake batter. That’s it! So easy and sooooo good!! Love the ingredients in the dry mix! Thank you!!
Woah, so cool! Thank you for sharing, Wendy! xo
amalia says
What can I use as potato starch replacement?
Hi Amalia, potato starch is pretty key for a light and fluffy texture with GF baking. But perhaps a mix of corn starch and tapioca starch?
Samantha says
Best GF + V Pancake Blend I’ve ever had/made.
Yay! Thanks for the lovely review, Samantha!
Lynn Liao says
Could I substitute the brown rice flour with white rice flour?
Hi Lynn! We wouldn’t recommended swapping the brown rice flour for white rice flour. White rice flour is typically much more gummy in texture, while brown rice can provide necessary lift and structure. Hope this helps!
Tiina Treasure says
Love y’all’s recipes. I have a wheat/egg/sesame/peanut allergic 1.5 year old and they have been SUCH a help. If I use cows milk to make this recipe should I also use an egg replacement since I’m subbing out the vegan dairy steps? Or will it not need the additonal thickening agent? Planning on making a double batch of this mix so I can stop spending $$$ on premise mixes.
Hi Tiina! So happy to hear that our recipes are helpful to you! It should work well if you leave the flaxseed meal in the dry ingredients and simply omit the apple cider vinegar. Let us know how it goes!
Angela Hewitt says
What else can you use besides brown rice?
Hi Angela, you could play around with a mix of buckwheat (we recommend homemade) and sorghum flours, but results will vary!
Emma says
Thank you for this recipe. I don’t have flax seed meal, can I use aquafaba and if yes, how much? Thank you.
Hi Emma, we haven’t tested this recipe with aquafaba, but it might work! To make 8 pancakes, we’d suggest whipping 1/4 cup chickpea brine into aquafaba, then use 1/4 cup less dairy-free milk. Let us know if you try it!
Emma says
Thank you for the reply re aquafaba instead of flaxseed. I found the aquafaba worked much better for us than the flaxseed, however I have been using the recipe for waffles not pancakes, ooops! So perhaps that’s why. Thank you x
Amazing! Thank you for sharing, Emma! xo
Annie says
Mine turned out crumbly and very hard to swallow (like super thick once chewed up). I followed the recipe except used avocado oil instead of coconut. Upset I used all those flours to make a mix and my kids didn’t like it
Hi Annie, we’re so sorry that was your experience! It sounds like it was too dry. Is it possible any of your flours were superfine varieties? Those are more absorbent and could lead to crumbling.
Annie says
My almond flour is super fine. What’s the solution then? More liquid?
Hi Annie, if possible, we’d recommend using almond flour that isn’t superfine. We like Wellbee’s brand. Otherwise, we’d suggest starting with less of the superfine almond flour. Hope that helps!
Sofia Karpova says
Wow! This are the best pancakes I’ve had in a while! And it’s GF? I can’t even believe it! Honestly, thank y’all so much for doing this. It’s gonna be my Saturday staple now!
Woohoo! We love to hear this. Thanks so much for the lovely review, Sofia, we’re so glad you like them!
Kat - the other 1 says
Thanks for sharing! :)
Do you think I may be able to substitute white rice flour for the potato starch?
(Sorry, I know y’all must do a ton of work on these recipes, then people like me always have to ask about changing your hard work! :)
Have a slight potato intolerance. :(
Hi Kat! No worries – we love to trouble shoot! We haven’t tried this without the potato starch, but we’d suggest tapioca starch before trying white rice flour. We haven’t tried either of them but we think a starch will probably work best. Let us know how it goes if you give it a try!
Michelle says
Can you use tapioca starch in place of potato starch?
Hi Michelle! We haven’t tried this with tapioca starch yet, but it could work. The pancakes may be slightly more gummy, but they might be perfect! Let us know how it goes if you give it a try.
Mahfuza says
Can potato starch be substituted with arrowroot or tapioca?
Hi Mahfuza! We haven’t tried substituting the potato starch, but it’s possible you could have success with tapioca. It might make the final pancakes a bit more gummy but we’re not sure! Let us know how it goes if you give it a try!
sharon says
What could I substitute for the rice flour that would still work? I am allergic to rice.
Hi Sharon! It’s possible you could have luck with sorghum flour in place of the brown rice flour, but we haven’t tried it yet. Let us know how it goes if you give it a try!
Joyce says
Is there a substitute for the flaxseed meal?
Hi Joyce! The flaxseed meal is pretty important here for helping the batter hold together, it’s possible you could have luck using ground chia seeds or psyllium husk instead, but we haven’t tried it. Let us know how it goes if you give it try!
Jessica Gwyn says
Is there a way to substitute for the almond flour? We’re gluten free, vegan, and nut free over here. 😳
Hi Jessica! We haven’t tried this without the almond flour, so we aren’t sure. It’s possible that a bit of coconut flour (probably 1/2 the amount of almond that’s called for) could work, but we haven’t tried it. Let us know how it goes if you give it a try!
Danielle says
Hi! Is there another type of GF flour that I could use in place of rice flour?
Thanks!
Hi Danielle! We haven’t tried this without rice flour yet, but it’s possible you could have success with sorghum. Let us know how it goes if you give it a try!
Danielle says
Great, thank you!
Leanne says
Could this same mix be used to make waffles?
Hi Leanne, we haven’t tried it as waffles, but it’s pretty thick so might work. We’d suggest making sure to generously spray the waffle maker to prevent sticking. Let us know if you try it!
Sandra Thomas says
What can I substitute for flax as I’m allergic
Hi Sandra! We haven’t tried this without flax yet but it’s possible you could have luck with ground chia seeds (~1/2 the amount) or psyllium husk. Let us know how it goes if you give it a try!
Sandra Thomas says
Thanks; I’ll have to try !