Prep Time: 5 mins Yield: 5 servings
Gluten Free | Dairy Free | Egg Free | Vegan
This Vegan Gluten Free Pancake Mix is quick and easy to mix up, and is great to prep for breakfasts and brunches. Easily turn this pancake mix into gluten free pancakes with a dairy free and vegan option.
Want more breakfast recipes?
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- Double Chocolate Chunk Protein Brownies
- New York Style Mini Gluten Free Bagels
- Banana Stuffed Pancake Bites
- Ham and Hashbrown Casserole (Eggless!)
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- One Bowl Baked Peanut Butter Oatmeal Bars
Reasons to love this Vegan Gluten Free Pancake Mix:
- Perfect to store in the pantry
- Can add different add-ins or extracts for fun flavor combos
- Pancakes can be made gluten free, dairy free and egg free
Ingredients for Vegan Gluten Free Pancake Mix:
1:1 Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.
Sorghum Flour– this gluten free flour really helps create fluffy and soft pancakes.
Tapioca Flour– a little bit goes a long way. This flour also helps to create fluffy and soft pancakes.
White Rice Flour– this flour helps make the pancakes light and fluffy.
Sugar- I used regular granulated sugar but you can also use coconut sugar if desired. The pancakes and the mix will turn a bit darker if you use a darker sugar.
Baking powder and Salt
Tools needed to make Vegan Gluten Free Pancake Mix:
- Measuring cups and spoons
- Large glass bowl
- Whisk
- Air tight container- these are the ones that I used. I like to store sugar and flour in them, plus they’re cute enough to store on the counter!
How to make Vegan Gluten Free Pancake Mix and Vegan Gluten Free Pancakes:
Pancake Mix:
Whisk all the ingredients together and store in an airtight container.
To make pancakes:
Whisk together the milk and ACV and set aside for 5 minutes. Scoop the pancake mix into a medium bowl. Add the homemade buttermilk, oil or melted butter and vanilla extract. Let the batter rest for 5-10 minutes to thicken up.
While the batter is resting, heat a skillet over medium-low heat. Grease with butter (regular or dairy free) or cooking spray. Once heated, scoop a 1/4 cup of batter into the skillet. Cook until the edges are dry and the center has some air bubbles, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown. Remove and repeat until all batter has been used. Serve with butter, maple syrup, or your favorite toppings.
Frequently Asked Questions:
How long does this Gluten Free Pancake Mix keep for?
When sealed in an airtight container, this mix can last up to 2-3 months. It’s great to keep in your pantry, cupboards or a cool, dry area.
How is this pancake mix Gluten Free?
This pancake mix does not contain any gluten or wheat flours. Instead we are using a mix of King Arthur’s Gluten Free Measure for Measure Flour, sorghum flour and tapioca flour to achieve perfectly fluffy pancakes.
Can you make gluten free pancakes without adding additional xanthan gum?
Yep! In fact, many 1:1 gluten free flours already have it added so we do not need to add any additional to this recipe.
Why are my pancakes flat and not fluffy?
It most likely due to your leaveners, aka your baking powder, being out of date or not fresh. Make sure you are using fresh baking powder and baking soda in any recipe to achieve the best results.
Can I double this recipe?
Feel free to double or triple this recipe and keep in a large airtight container. It’s such a great mix to keep on hand at all times.
Other variations:
When making the pancakes, try mixing in chocolate chips, blueberries, strawberries, raspberries, almond extract, a bit of cocoa powder or peanut butter.
Can I use this gluten free mix to make waffles?
I wouldn’t recommend it since you want a lighter and runnier batter for waffles. This pancake batter is thick, but yields fluffy pancakes.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Vegan Gluten Free Pancake Mix
This Vegan Gluten Free Pancake Mix is quick and easy to mix up, and is great to prep for breakfasts and brunches. Easily turn this pancake mix into gluten free pancakes with a dairy free and vegan option.
Ingredients
Pancake Mix
- 4 cups 1:1 gluten free flour (I used King Arthur's GF Measure for Measure)
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup white rice flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
To make pancakes:
- 1 cup pancake mix
- Homemade buttermilk- 3/4 milk of choice + 1/2 teaspoon ACV
- 1 Tablespoon neutral oil or melted butter
- 1 teaspoon vanilla extract
- *Optional* 1/2 teaspoon almond extract
Instructions
Pancake Mix:
- Whisk all the ingredients together and store in an airtight container.
To Make Pancakes:
- Whisk together the milk and ACV and set aside for 5 minutes. Scoop the pancake mix into a medium bowl. Add the homemade buttermilk, oil or melted butter and vanilla extract. Let the batter rest for 5-10 minutes to thicken up.
- While the batter is resting, heat a skillet over medium-low heat. Grease with butter (regular or dairy free) or cooking spray. Once heated, scoop a 1/4 cup of batter into the skillet. Cook until the edges are dry and the center has some air bubbles, about 2-3 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown. Remove and repeat until all batter has been used. Serve with butter, maple syrup, or your favorite toppings.
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Did you make this recipe?
Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!
