The absolute best pancake recipe I’ve found…and trust me, we lived through a LOT of flops, or should I say flaps (jacks)? The batter is so fluffy and bubbly it reminds me of old fashioned sourdough pancakes, but without all the allergens. The secret weapon is aquafaba. If you haven’t heard of it, brace yourself, your world is about to be changed FOREVER.
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However, I’m NOT a morning person. Never have been, never will be. Instead of getting up and seizing the day I wait until my oldest is at my bed asking me to wake up and my toddler is screaming in his crib. That’s my daily wake up call.
Since I can barely get it together in the mornings we usually have coconut yogurt and some kind of safe cereal or toast. Real fancy.
I save putting in the work for breakfast for around 5 p.m. We constantly have pancakes for dinner, and I don’t think it can be topped. Unless, it’s with a safe butter and lots and lots of syrup.
I love this recipe because it makes a lot, so I’ll freeze them and just pop them in the toaster for lazy mornings. Eggos got NOTHIN’ on me.
I kid you not, but I seriously tried a BUNCH of pancake recipes. I really thought we’d just never be able to have pancakes again. I had switched over to waffles because I could at least salvage the batter and force it to be solidified and crunchy through the waffle iron. I could not find something that held it’s shape, was fluffy and soft. It was my unicorn.
Then, one day I heard about the magical aquafaba. The fluffy egg substitute you get from the leftover bean dregs. I’m not kidding. The stuff you used to pour down the drain was our savior in disguise! I was seriously skeptical, but also desperate so I tried it. They whipped up gorgeously. I thought to myself, some of the best pancakes I used to have used whipped egg whites. Why not incorporate this into a gluten free pancake mix and see?
It was probably the best decision of my life, other than getting married and having kids.
I truly hope this recipe saves you all the struggling and searching I did; as well as takes you back to when you were a kid, enjoying light, airy pancakes and helps you make many enjoyable breakfast memories…be that at 7 a.m. or 5 p.m.
Here are some frequently asked questions to help you adjust these pancakes for your need and make them like a pro!
What milk substitute can I use in these vegan gluten free pancakes?
I prefer rice milk, since it has the least after taste of other milk substitutes. However, if you can’t use rice, feel free to use another milk substitute. You can use original or vanilla, either will work.
If you can do milk, and just need these to be gluten free, feel free to use regular milk as well.
What is aquafaba?
Aquafaba is the leftover liquid in a can of garbanzo beans (also known as chick peas). When whipped, it becomes light and frothy, just like egg whites. It is a great egg substitute for vegans or those who have egg allergies. The best part–there is no after taste, leaving your recipes tasting bean-free.
Do you have other recipes that use aquafaba?
- sticky vegan marshmallow frosting
- gluten free vegan chocolate pancakes–featured on TV!
- egg free ghost meringues
- gluten free vegan gingerbread waffles
- gluten free vegan yellow cupcakes
What gluten free flour do you recommend for these pancakes?
I prefer my homemade gluten free flour blend. If you prefer a store-bought blend, be sure to get one that is mostly made of rice or potato. I wouldn’t recommend nut flours, coconut or cassava flours for this recipe. If your blend already has xanthan in it, omit the amount I call for.
Also, if you don’t need these to be gluten free, omit the xanthan and just use regular flour.
- 2 and 1/4 cup vanilla rice milk
- 1 Tablespoon apple cider vinegar
- 3 cups gluten free flour blend *see FAQ above
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 1 tsp xanthan
- liquid from one 15 oz can of chick peas (also known as aquafaba)
- 1/4 cup sugar
- 1/2 tsp apple cider vinegar
- 1/3 cup canola oil
- First, whisk the rice milk and 1 Tablespoon vinegar together and set aside. This will be your faux buttermilk.
- In a separate bowl, combine the gluten free flour, baking powder, salt, and xanthan together in a medium bowl. Give it a few whisks to mix it all up and set it aside.
- Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the 1/2 tsp vinegar, and turn it on. Let it mix on medium at first, until it stops splattering and a white foam forms, then on high speed until nice and firm and glossy. You should be able to hold the bowl above your head, upside-down.
- One your foam is strong, pour in the 1/4 cup of sugar, and mix a few minutes until no longer gritty. Slowly pour in the oil over the course of about a minute while the mixer is still on high speed. It should incorporate fully.
- You should be able to form stiff peaks once it is fully incorporated.
- First, pour the soy milk and vinegar that you set aside in step 1 into the dry ingredients and mix until just incorporated. It will be very thick. Do not worry, the foam will still fold in nicely.
- Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Ladle onto a warm griddle and flip once the bubbles start popping, just like regular pancakes. Remove from griddle once both sides are golden.
- Because this batter is so thick and foamy, you may notice the middle doesn't get down if you have your griddle on too high of a heat. If it's too high, it will get the outside done before the inside, so be sure it's no hotter than medium. I also store my pancakes in a tortilla warmer, so that they can continue to stay warm while I make the entire batter.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 148mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 4g
Adapted from: Vegan Cookery