Print

Vegan Gluten-Free Buttermilk Pancakes

Learn how to make the Best Vegan Gluten-Free Buttermilk Pancakes that are made with white rice flour, almond flour and potato starch. Nobody would ever know they are vegan or oil-free!
Course Breakfast
Cuisine American
Keyword vegan buttermilk pancakes, vegan gluten-free buttermilk pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 pancakes
Author Brandi Doming

Ingredients

  • 1/2 cup + 2 tablespoons (100g) white rice flour
  • 1/2 cup + 2 tablespoons (70g) superfine blanched almond flour
  • 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 like in the photos.
  • I use this scale.

NOTE

  • Always use a scale for accuracy when using flours, following MY gram weights listed. You never need cups, just the scale and bowl.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with delicious maple syrup!

Recipe Notes

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