Thank goodness- we made it to the weekend. Again. We are exactly 6 weeks today in quarantine. So frankly, I guess that it doesn’t matter if it’s Saturday or Tuesday or whatever day, because they all kind of seem the same and pancakes are good every day. Did that make sense?! I’m not really sure anymore…

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

What I am sure about is that these pancakes are AMAZING. This recipe is in Pure Delicious and I realized that since all of you are also probably needing pancakes for breakfast or maybe dinner, or whenever, that the right thing to do would be to share the recipe!

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

I love these pancakes and have been making them for years. They are tender and have some tang from the vinegar and milk (which simulate buttermilk.) They are crispy edges from the frying and they are slightly fluffy and basically perfect for eating a huge stack of!

They are definitely on the skinny side (meant to be like that!) as opposed to big cakey pancakes. I love them with syrup and fresh fruit, but you can get as creative as you want! The girls sometimes like them with raspberry jam and powdered sugar.

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

Here are some of my other favorite pancake recipes:
Lemon Poppyseed Ricotta Pancakes
Spiced Pumpkin Pancakes
Banana Chocolate Chip pancakes
Sweet Potato Pancakes with Blueberry Sauce

The Best Pancakes (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ½ cups non-dairy milk (I used oat)
  • 1 ½ tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • ¼ cup vegetable oil or melted coconut oil
  • Vegetable or coconut oil for frying
  • Syrup
Instructions
  1. Combine the milk and the vinegar and set aside
  2. In a mixing bowl, whisk together the dry ingredients and then add the oil and the milk combination. Whisk together until smooth and set aside.
  3. I like to heat a large heavy skillet or non-stick pan to medium-high heat and grease it with oil. Spoon the batter into the pan, a few pancakes at a time and fry until there are bubbles on the top of the batter and the bottom is golden. Flip the pancakes and cook another 30 seconds or so. Cook in batches and serve the pancakes hot with syrup and fresh fruit if desired!

 

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Thank goodness- we made it to the weekend. Again. We are exactly 6 weeks today in quarantine. So frankly, I guess that it doesn’t matter if it’s Saturday or Tuesday or whatever day, because they all kind of seem the same and pancakes are good every day. Did that make sense?! I’m not really sure anymore…

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

What I am sure about is that these pancakes are AMAZING. This recipe is in Pure Delicious and I realized that since all of you are also probably needing pancakes for breakfast or maybe dinner, or whenever, that the right thing to do would be to share the recipe!

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

I love these pancakes and have been making them for years. They are tender and have some tang from the vinegar and milk (which simulate buttermilk.) They are crispy edges from the frying and they are slightly fluffy and basically perfect for eating a huge stack of!

They are definitely on the skinny side (meant to be like that!) as opposed to big cakey pancakes. I love them with syrup and fresh fruit, but you can get as creative as you want! The girls sometimes like them with raspberry jam and powdered sugar.

The Best Pancakes (Vegan and Gluten-free) from HeatherChristo.com

Here are some of my other favorite pancake recipes:
Lemon Poppyseed Ricotta Pancakes
Spiced Pumpkin Pancakes
Banana Chocolate Chip pancakes
Sweet Potato Pancakes with Blueberry Sauce

The Best Pancakes (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ½ cups non-dairy milk (I used oat)
  • 1 ½ tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • ¼ cup vegetable oil or melted coconut oil
  • Vegetable or coconut oil for frying
  • Syrup
Instructions
  1. Combine the milk and the vinegar and set aside
  2. In a mixing bowl, whisk together the dry ingredients and then add the oil and the milk combination. Whisk together until smooth and set aside.
  3. I like to heat a large heavy skillet or non-stick pan to medium-high heat and grease it with oil. Spoon the batter into the pan, a few pancakes at a time and fry until there are bubbles on the top of the batter and the bottom is golden. Flip the pancakes and cook another 30 seconds or so. Cook in batches and serve the pancakes hot with syrup and fresh fruit if desired!