Everyday Vegan Pancakes

It can be difficult to make pancakes vegan and gluten-free. But this combination of gluten-free flours is just right for light, fluffy pancakes.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1¼ cups brown rice flour
  • ½ cup tapioca starch
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. coconut palm sugar
  • 1 cup almond milk
  • ¼ cup unsweetened applesauce
  • 2 Tbsp. extra-light olive oil
  • 4 Tbsp. maple syrup


  • In a medium bowl whisk together the brown rice flour, tapioca starch, baking powder, salt, and sugar. Make a well in the center of the dry ingredients and add the almond milk, applesauce, and olive oil. Whisk together until you have a thickened batter.
  • Grease a large, heavy-bottomed skillet or nonstick pan with olive oil or nonstick spray. Heat pan on medium-high heat until it’s hot enough to make a drop of water sizzle. Pour a few tablespoons of batter for each pancake.
  • Cook until bubbles form on the top and pop and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1–2 minutes. Serve hot with maple syrup.