Get ready for the fluffiest gluten free pancakes that can easily be made dairy-free and vegan. Super easy to prepare with just six ingredients, these pancakes are light, airy and sure to be a family favourite — possibly the best gluten-free pancakes you’ll make.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Leftovers & storage
- Recipe FAQs
- Recipe card
Why this recipe works
These pancakes are designed to be feather-light and fluffy without gluten, dairy, or eggs. A simple combination of self-raising flour, a lift from baking powder and a chia binder creates a tender texture while maple syrup and a touch of coconut oil provide gentle sweetness and mouthfeel. The batter is quick to make and forgiving, making this a reliable go-to pancake recipe.
Ingredients to make Gluten Free Pancakes
- Self-raising flour – Use a gluten-free self-raising flour for a completely gluten-free result. If you don’t need gluten-free, regular self-raising flour works too.
- Baking powder – Adds extra lift so the pancakes come out fluffy.
- Chia seeds – Act as an egg replacer and binder; they swell in the batter and won’t affect flavour.
- Coconut oil – Melted into the batter for richness and a soft crumb; you can also use another neutral oil.
- Maple syrup – Natural sweetener that adds flavour.
- Milk – I use unsweetened almond milk, but any plant or dairy milk will work.
See the recipe card below for exact quantities and full details.
Substitutions
- Self-raising flour – If you only have plain flour, add baking powder and a pinch of salt to make self-raising flour. Custom gluten-free blends can also be used.
- Coconut oil – Swap for a mild-flavoured oil or melted butter if not dairy-free.
- Maple syrup – Honey or another liquid sweetener can be used if not strictly vegan.
Variations
- Toppings & deluxe version – Fresh berries, sliced bananas, nut butter, yogurt, chocolate chips, cinnamon, or extra maple syrup make great finishing touches.
- Kid-friendly – Add a splash of vanilla extract or a few chocolate chips to the batter and let kids help with the cooking for a fun breakfast activity.
How to make Gluten Free Pancakes
Step 1: In a large bowl, combine the dry and wet ingredients in the order listed and whisk until smooth. Let the batter rest 3–5 minutes to thicken slightly.
Step 2: Heat a non-stick pan over medium heat and add a little coconut oil to coat the surface.
Step 3: Pour batter from a height to help keep pancakes round. Cook each pancake about 60 seconds until bubbles form, flip and cook until lightly golden on the other side.
Hint: Pouring from a height helps the pancakes hold a nice round shape.
Leftovers
Store leftovers in an airtight container for 3–4 days. Reheat in the microwave, toaster, or enjoy cold. You can freeze pancakes for up to three months; defrost overnight in the fridge and reheat in the microwave or toaster.
Recipe FAQs
No. The chia seeds absorb moisture while the batter rests for a few minutes, so pre-soaking is unnecessary.
You can, but the batter may thicken considerably. Loosen it with a splash of milk when you’re ready to cook.
Yes. Freeze in an airtight container or freezer bag. Defrost overnight in the fridge, then reheat in the microwave or toaster.
Fresh fruit, coconut yoghurt and a drizzle of maple syrup are simple, delicious and vegan-friendly options.
More Gluten-Free Pancakes
- Chocolate Pancakes
- Banana Pancakes
- Crepes
- Waffles
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Ingredients
- 200 g self raising flour (use gluten free if needed)
- 1 tsp baking powder
- 2 tsp chia seeds
- 1 tbsp coconut oil melted
- 3 tbsp maple syrup
- 250 ml unsweetened milk (almond works well)
Instructions
- In a large bowl, add all ingredients in the order listed and whisk until smooth. Let batter rest 3–5 minutes to thicken slightly.
- Heat a non-stick pan over medium heat and add a little coconut oil to melt.
- Pour batter from a height to help keep pancakes round. Fry each pancake about 60 seconds per side until lightly golden.
Video
Notes
Step-by-step photos: Step photos in the post help guide you through the process.
Substitutions & variations: See the section above for ideas.
To store: Keep leftover pancakes in an airtight container for 3–4 days. Reheat in the microwave or toaster.
To freeze: Freeze in an airtight container or freezer bag for up to three months. Reheat from frozen in the toaster or microwave.
Tips: Pour batter from a height for round pancakes, try cooking multiple pancakes at once in a large pan, and get creative with toppings.
Nutrition
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