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:

Naturally sweetened
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
Spoon resting in a jar of vegan gluten-free pancake mix
4.84 from 12 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



  • 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


  • 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


  • 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.



*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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Reader Interactions

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My Rating:

  1. 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.

    • Support @ Minimalist Baker says

      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!

  2. 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! 🙏

    • Support @ Minimalist Baker says

      Aw, we’re so glad you and your family enjoy our recipes, Melanie! Thank you so much for sharing! xo

  3. 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!

    • Support @ Minimalist Baker says

      Wow, that’s high praise indeed! Thanks so much for the great review, Tanica. So glad you all enjoy this recipe!

  4. 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)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Tim! Thank you for the lovely review and for sharing your modifications and delicious topping ideas!

  5. 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.

    • Support @ Minimalist Baker says

      Hi Beatrix, we’ve found sorghum flour to be the next best option. It can usually be subbed 1-1. Hope that helps!

  6. 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.

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Michelle! So glad everyone enjoys the pancakes!

  7. 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.

    • Support @ Minimalist Baker says

      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

    • Support @ Minimalist Baker says

      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!

  8. 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!

      • 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.

        • Support @ Minimalist Baker says

          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!

    • 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.

      • Support @ Minimalist Baker says

        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

      • 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

        • Support @ Minimalist Baker says

          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.

          • Support @ Minimalist Baker says

            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!

  9. 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!

  10. 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!

  11. 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!