Fluffy gluten


I’ve been wanting to lớn create gluten-free pancakes that don’t require a score of obscure ingredients và actually have good texture (no gummy insides!) These turned out perfectly: they're fluffy, thick, và soft with the perfect rise.

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The main ingredients:

Oat flour— high in fiber and nutrient-dense. You can use ready-made oat flour or grind your own with rolled oats in a food processor.

Asian rice flour— this keeps the texture of the pancake light & fluffy. I used Erawan (Thai) brand rice flour from an Asian market, which is water-milled và very fine, almost powder-like in texture. This is different from American brands of rice flour, which tend khổng lồ be gritty.

Maple syrup và banana—used khổng lồ sweeten the pancakes instead of refined sugar. Be sure lớn use a ripe banana, as it not only lends sweetness but also moisture.

Non-dairy milk— I used unsweetened almond milk, but most plant-based milks will work. (I would avoid rice milk though as the protein content is not as high/might result in flatter pancakes.)

These are oil-free pancakes, so you might need khổng lồ lightly grease the pan for the first batch. I've found that using a non-stick skillet is the best way lớn cook them.



If you have leftovers, wrap them in parchment paper and store in the freezer. To reheat, pop them into a toaster or place on the rack of a toaster oven.


If you made this recipe let me know how you liked it by leaving a phản hồi and a rating below. Or tag me on Instagram 
hannah.che, I love seeing your re-creations!

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Fluffy Gluten-Free Pancakes (Vegan, Oil-Free)


5 from 2 reviews

The best gluten-free pancakes! Fluffy, thick, & soft with the perfect rise, made with a combination of oat flour & rice flour. Serve with maple syrup và fresh fruit. 

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Author: HannahPrep Time: 5Cook Time: 10Total Time: 15 minutesYield: 3 1xCategory: BreakfastMethod: CookCuisine: American


1 cup (240mL) unsweetened soy or almond milk 1 tablespoon táo apple cider vinegar 1 cup (90g) oat flour* 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon 1 ripe banana, mashed 2 tablespoon maple syrup 1 teaspoon vanilla extract 1 cup fresh blueberries, or ½ cup chocolate chips


Measure out milk in a liquid measuring cup, stir in apple cider vinegar, và let sit aside to curdle. In a medium-sized mixing bowl combine oat flour và rice flour, baking powder, salt, và cinnamon.Add mashed banana, maple syrup, and vanilla extract into the milk/vinegar mixture. Pour all these wet ingredients into the flour mixture & stir until just combined (don’t over-mix, a few lumps are good). Fold in blueberries or chocolate chips.Preheat a skillet or a non-stick pan on the stove. Using a ⅓ cup measuring cup, pour batter carefully onto the hot surface, and cook until the edges are dry. Flip và cook until each side is browned. Serve with maple syrup and fresh fruit.


*To make your own oat flour, blend 1 cup + 1 tablespoon rolled oats in a food processor until they're ground into a fine consistency. The recipe is versatile and you can jazz the pancakes up with toppings lượt thích a fruit compote, toasted coconut, chopped nuts, etc. 

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Another (fancier) way to lớn serve them: pancake toasts with toppings!

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