The Best Vegan Gluten-Free Buttermilk Pancakes that are made with white rice flour, almond flour and potato starch. These are so fluffy and soft, nobody would know they are oil-free and not made with any eggs! Just 8 ingredients and 1 bowl!
Have you ever had dreams of soft, fluffy and light buttermilk pancakes? Well, wake up, you aren't dreaming, these are Vegan Gluten-free Buttermilk Pancakes are real. They are vegan and gluten-free, but taste amazingggg. My blog is no stranger to some amazing pancakes. In fact, some of my most popular recipes are in fact, my pancakes. These are consistently reader favorites:
- Best Vegan Fluffy Pancakes
- Vegan Life Changing Pancakes (also grain-free!)
- Fluffy Vegan Blueberry Pancakes
- Peanut Butter Chocolate Chip Pancakes
But, I've never made just a classic buttermilk flavored pancake. All of my other ones are flavored in some way. It took me 3 trials to get these right, and third time was the charm. They are super soft, light, fluffy and moist.
To get that buttermilk flavor, I combine "lite" canned coconut milk with apple cider vinegar. Coconut milk has a different flavor than any other milk, in the sense that it lends a buttery mouth-feel. These are truly incredible. For gluten-free, these really are the best vegan pancakes. Honestly, just as good as regular gluten!
Vegan, and especially gluten-free, pancakes have a bad reputation for being raw and mushy inside and that is because most of them are. To me, there is nothing worse than a raw, flat, dense and disgusting pancake. The lack of eggs is the culprit, but I've found many tricks in many of my trials in creating the most amazing, soft and fluffy vegan gluten-free pancakes.
HOW DO YOU MAKE FLUFFY VEGAN BUTTERMILK PANCAKES?
Easy, you will start out by adding the rice flour, almond flour, potato starch, baking powder and salt to a large bowl and whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up.
Make a well at the bottom and pour in the milk, don't stir yet, then pour in the remaining ingredients. Don't over mix it or the batter will get overly thick. This batter will be fairly thick, kind of like a thick cake batter. It should still be smooth though, not stiff. The thick batter is what will yield fluffy pancakes.
Let the batter sit 10 minutes before cooking. This is necessary to let the ingredients soak in together and allow the starch and baking powder react with the liquids, resulting in more fluffy pancakes.
Heat up your pan on medium-low while the batter sits.
Pour a scant 1/3 cup batter into the circle and lightly smooth out the top. Let them cook about 3 minutes or until the top is starting to look dry [i]before[/i] you flip them. Repeat with all of the batter. If you have a griddle, it will go really fast.
The inspiration for this recipe came from my super popular Garlic & Chive Dinner Muffins. Those are so darn light and fluffy and buttery, and that is thanks to the coconut milk, almond flour and rice flour mix.
No raw mushy inside in these babies! These really are the best fluffy vegan pancakes!
I really hope you all love these Vegan Gluten-free Buttermilk Pancakes as much as we do.
Vegan Gluten-Free Buttermilk Pancakes
- 1/2 cup + 2 tablespoons 100g white rice flour
- 1/2 cup + 2 tablespoons 70g SUPERFINE blanched almond flour (blanched is necessary for fluffy results, see NOTE)
- 1/4 cup + 2 tablespoons 60g potato starch, not potato flour (potato starch is what makes these so fluffy, other starches don't work as well)
- 2 1/2 teaspoons aluminum-free baking powder
- scant 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons 150g room temp "lite" canned coconut milk, shaken first (this milk is key to the flavor and fluffy texture)
- 4 teaspoons 20g apple cider vinegar
- 2 tablespoons 30g water
- 2 tablespoons 40g pure maple syrup or agave
- 2 teaspoons 10g vanilla extract
- Optional: a 3.5 inch cookie cutter for perfect round pancakes. This size cookie cutter will make them extra fluffy and tall like in the photos or if you use a larger cutter, just use more batter for each, but these are still fluffy without one, so it's not crucial.
- [b]Note: [/b I ALWAYS recommend a scale for accurate results especially with gluten-free flours, as we all measure differently.
- Add the rice flour, almond flour, potato starch, baking powder and salt to a large bowl and whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up.
- Make a well at the bottom and pour in the milk, don't stir yet, then pour in the remaining ingredients. Give the liquids a light stir and then whisk them all together just until it is smooth and no lumps remain. Don't over mix it or the batter will get overly thick. This batter will be fairly thick, kind of like a thick cake batter. It should still be smooth though, not stiff. The thick batter is what will yield fluffy pancakes. If it is way too thick, you can add a tiny bit more water, but don't add too much or you will have thinner pancakes.
- Now, important, let the batter sit 10 minutes before cooking. This is necessary to let the ingredients soak in together and allow the starch and baking powder react with the liquids, resulting in more fluffy pancakes. At this same time, heat up your pan on medium-low, closer to low for those same 10 minutes. It's important your pan is hot when you add the batter.
- If using a cookie cutter, place the cookie cutter (I used 3.5 inch one for 1/3 cup batter, if you use larger, your pancakes will be thinner or you will need to pour a bit more batter) on the preheated pan and spray within the circle with nonstick spray. I used coconut oil nonstick spray and it works perfectly. If you don't use spray, these will stick to the pan! This is necessary so the cookie cutter works and the pancakes don't stick. Pour a scant 1/3 cup batter into the circle and lightly smooth out the top. Let them cook about 3 minutes or until the top is starting to look dry before you flip them. You can peak underneath to see if it's browned. If they are cooking too fast, slightly turn down the heat. Gently pull off the cookie cutter with tongs and flip the pancake. Otherwise, if not using a cookie cutter, just pour onto your pan or pancake griddle, lightly smoothing out the top, but not spreading out the batter too much. The more you spread out the batter, the thinner your pancake. The pancakes will still be delicious and fluffy without a cookie cutter, just not quite as tall.
- Serve with delicious maple syrup!
Nutrition per pancake (based on 8): Calories: 157.4 Fat: 5.5 g Carbohydrates: 23.4 g Sugar: 3.4 g Sodium: 297.1 mg Fiber: .9 g Protein: 2.8 g