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Fluffy Gluten-Free Multigrain Pancakes

Sweet and Fluffy Gluten-Free Pancakes
Prep Time: 10 days
Cook Time: 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: Fluffy, Gluten-Free, Pancakes
Servings: 12 Pancakes
Calories: 174kcal
Author: alattaeats


  • Large Pan or Griddle
  • 1 Large Bowl
  • 1 Medium Bowl
  • Measuring Cups
  • Teaspoon & Tablespoon Measurement
  • Fork or Whisk



  • 1. Turn on griddle to 375 degrees Farenheit. If using a pan, heat at medium-low heat. This way, we can cook the pancakes immediately after perparing the batter.
  • 2. In the large bowl, combine flour, sugar, baking powder, and salt. Stir with a fork or whisk until ingredients are combined. Set aside.
  • 3. In the medium bowl, combine milk, melted earth balance, eggs, and vanilla extract. Stir thoroughly with the same fork or whisk.
  • 4. Pour wet ingredients into the dry ingredients and stir just until a batter forms. It's ready when the dry ingredients are fully mixed in. Small lumps are okay, try to scrap the sides and bottom of the bowl so there isn't flour lingering anywhere.
  • 5. Grease griddle or pan, with small nob of Earth Balance (any vegan butter or coconut oil). Scoop out ¼ cup of batter onto the cooking surface and allow the pancake to cook for 30-60 seconds until bubbles form on the side and the middle looks raw or until the bottom of the pancake is golden brown which you can see by tiltling the pancake upward with the spatula. Flip and allow to cook for another 30-60 seconds until the bottom of the pancake is golden brown and the middle of the pancakes rises and forms a pointy shape at the top of the pancake. Repeat with remaining batter (make sure to grease the pan/griddle after every 1-2 pancakes).
  • Serve with lots of maple syrup and enjoy!


This recipe has not been tested with any flour other than the one listed above. For best results I recommend using 1 Cup Oat Flour and 1 1/2 Cup Bob Red Mill's 1:1 Gluten-free Baking Flour.
2 1/2 Cups of Bob Red Mill's 1:1 Gluten-free Baking Flour can be used instead of the oats for a fluffier texture. However, they'll be regular pancakes rather than multigrain.
 If you don't have oat flour on hand, simply add 1 cup rolled oats to a blender and blend to create oat flour!


Serving: 1Pancake | Sodium: 244mg | Calcium: 192mg | Vitamin C: 3mg | Vitamin A: 194IU | Sugar: 6g | Fiber: 2g | Potassium: 104mg | Cholesterol: 27mg | Calories: 174kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 7g | Protein: 5g | Carbohydrates: 24g | Iron: 1mg
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