Gluten-Free Pancake Mix (Vegan)

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Open jar of homemade gluten-free pancake mix

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! 

Bowls of brown rice flour, almond flour, oat flour, potato starch, baking powder, flaxseed meal, coconut sugar, and salt next to vegan butter, dairy-free milk, lemon, and vanilla

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.

Bowl of gluten-free flours, flax, baking powder, coconut sugar, and salt

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. 

Stirring gluten-free flours, flaxseed, and coconut sugar in a mixing bowl

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.

Spoon in a jar of gluten-free pancake mix

Making The Pancakes

Next comes our favorite part — making the pancakes! Grab your mix and let’s go! 

Wooden spoon stirring a bowl of gluten-free pancake batter

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

Flipping gluten-free pancakes in a skillet

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!

Stack of gluten-free pancakes topped with fresh fruit and maple syrup

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

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!

Maple syrup dripping from a bite of gluten-free pancakes

Gluten-Free Pancake Mix (Vegan)

The ultimate gluten-free pancake mix that yields fluffy, naturally sweetened pancakes every time! Just 8 wholesome ingredients and 1 bowl required.
Author Minimalist Baker
Print
Spoon resting in a jar of vegan gluten-free pancake mix
5 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month

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

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 oat-free, we suggest trying sorghum flour (but we haven’t tried it and can’t guarantee results).
*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.

Nutrition (1 of 20 servings)

Serving: 1 pancake Calories: 175 Carbohydrates: 25.7 g Protein: 3.8 g Fat: 6.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 215 mg Potassium: 143 mg Fiber: 2.4 g Sugar: 4.5 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 184 mg Iron: 1.1 mg

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  1. 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!!

    • Support @ Minimalist Baker says

      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?

    • Support @ Minimalist Baker says

      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!

  2. 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!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review, Sofia, we’re so glad you like them!

  3. 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. :(

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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.

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!

  4. Jessica Gwyn says

    Is there a way to substitute for the almond flour? We’re gluten free, vegan, and nut free over here. 😳

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!