![5-Minutes, Gluten-Free Vegan Pancakes [Using a Blender]](/wp-content/uploads/2016/01/5-Minutes-Gluten-Free-Vegan-Pancakes-Using-a-Blender-Title1.jpg)
Whizzing up a pancake batter in minutes, you can make a super quick and easy breakfast, brunch or brinner for the entire family. Using only a handful of simple ingredients, with or without gluten, oil and dairy. Feel free to adjust these ingredients to your needs – let me know what combination works for you if you modify it.
How do these get better? Adding all the goodies and topping of course. Chocolate chips and peanut butter drizzles or even fresh strawberries with cashew cream for a strawberry shortcake style stack. Pancakes are a true comfort food. Dating back to my childhood, I’ve devoured these since I could walk. When I was around 10, my dad would let me flip them – so gratifying! Pancakes have been apart of every homemade breakfast growing up and while I’ve adjusted the ingredients, I promise they’re still incredible delicious, fluffy and satisfying. Who knew gluten-free and vegan could taste so good? Not me.
![5-Minutes, Gluten-Free Vegan Pancakes [Using a Blender]](/wp-content/uploads/2016/01/5-Minutes-Gluten-Free-Vegan-Pancakes-Using-a-Blender2.jpg)
Give these a try next time you’re looking to indulge a little. I love to top my pancakes with a maple blueberry and chia blend and all the bonus superfoods, like raw pumpkin seeds and coconut flakes. The combinations are vast and I would love to see how you top these. If you’re short on time, make a batch ahead and freeze for later. I like to reheat them in the oven at 325 F until warm throughout, about 6-8 minutes. Time may vary.
![5-Minutes, Gluten-Free Vegan Pancakes [Using a Blender]](/wp-content/uploads/2016/01/5-Minutes-Gluten-Free-Vegan-Pancakes-Using-a-Blender.jpg)
![5-Minutes, Gluten-Free Vegan Pancakes [Using a Blender]](/wp-content/uploads/2016/01/5-Minutes-Gluten-Free-Vegan-Pancakes-Using-a-Blender3.jpg)
(note to self: don’t attempt to photograph half frozen pancakes to save time, I promise they taste way better then they look!)
![5-Minutes, Gluten-Free Vegan Pancakes [Using a Blender]](/wp-content/uploads/2016/01/5-Minutes-Gluten-Free-Vegan-Pancakes-Using-a-Blender6.jpg)
5 Minute Gluten-Free Vegan Pancakes [Using A Blender]
Prep
Cook
Total
Yield 1 -2
A better way to enjoy a classic, minus the gluten, oil and dairy. Perfect for prepping ahead and freezing for later!
Ingredients
- 1/2 cup White Rice Flour
- 1/2 cup Rolled Oats
- 4 oz. Apple Sauce, unsweetened
- 1/4 tsp Baking Soda
- 1/2 cup Non-Dairy Milk, unsweetened
- 2 tbsp Sugar, I used Coconut (optional, adjust to taste)
Instructions
- Heat your non-stick pan to medium.
- Measure and blend everything until smooth, stopping to scrape down the sides as needed.
- Cook for 2-3 minutes, per side. The key is to have a very clean pan, preheat it while you're blending the batter and use a metal spatula. I like to lightly tap the pan and help flatten the batter for an even cooking.
- Repeat until all batter is used. Batter will yield 3 large, 4 medium or 6 small pancakes.
- Serve warm, topped with maple syrup and fresh fruit.
Notes
Freeze extras for up to two months. Reheat in the oven at 325 for 6-8 minutes, or until warm throughout.
Courses Breakfast, Entree, Brinner
Cuisine Gluten-free, Vegan, Kid-friendly
Nutrition Facts
Serving Size 2 medium pancakes
Amount Per Serving | ||
|---|---|---|
Calories 307 | ||
% Daily Value | ||
Total Fat 3 g | 5% | |
Sodium 203 mg | 8% | |
Total Carbohydrates 65 g | 22% | |
Dietary Fiber 4 g | 16% | |
Sugars 18 g | ||
Protein 6 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Does this recipe work well with other types of flour?
I used brown rice flour. Incredible recipe. I don’t intend to use white rice flour. You won’t be disappointed.
So happy to hear you enjoyed, thanks for giving this a try Janet! <3
Absolutely, it can be made with most flours. Such as; all-purpose, wheat, a gluten-free blend or even spelt. Let me know what you end up using! Hope you enjoy <3
I can’t get over how perfect these pancakes look! The texture and everything!! 😀
Thanks Sarah! You’ll have to let me know what you think, if you give them a try! 😀
These look amazing! So happy I found your blog btw 🙂
I really appreciate it, so happy you found it too! Enjoy! <3
These look so fabulous! I’m pants at pancakes but I can’t go wrong with these ingredients 🙂 I saw someone else tried or is going to try with brown rice flour – I haven’t seen white rice flour anywhere in my city so that’s good, but out of curiosity is there a difference between the two in terms of texture or how they react to other ingredients? I know brown rice flour is kind of crumbly.
Yum!
Thank you! I purchase my white rice flour from Vitacost, it’s a super-fine blend that works beautifully for baking and it’s really cheap ($4 or less for over 32 oz.) You can also make your own at home, using either white or brown rice – blend it in a high-speed blender until completely smooth. Many will argue that brown rice is healthier, aside from that they’re essentially the same depending on the quality and brand you decide to purchase.