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Allergy-Friendly Pancakes: Gluten, Dairy, and Egg Free Pancakes

Your kids love pancakes, but with so many different food allergies, it’s hard to find one that pleases everyone. Well, look no further. Our kitchen-tested and kid-approved allergy-friendly pancake recipe is one your family will love.


Check out this quick video to see how simple they are to make.

Here at MOMables, we’re always crafting new recipes to help you feed your children real-ingredient, delicious food.

We especially enjoy making your mealtimes a little easier if you have a child with a particular diet need like gluten-free, egg-free, or dairy-free.

We don’t want you children to feel deprived just because they have to avoid certain foods; we want them to love their food!

For allergy friendly meal ideas, check out our meal plans. 

But pancakes are tough. Sure, there’s some gluten-free pancakes or dairy-free pancakes. Finding an allergy-friendly recipe that catered to everyone’s dietary needs seemed impossible.

Until these pancakes. They’re the perfect gluten free, dairy free, and egg free pancakes the whole family will devour!

Related: Dairy-Free, Gluten-Free Waffles (vegan version)

stack of allergy friendly pancakes with blueberries

These pancakes are a family-favorite breakfast rotation. They’re fluffy, soft, and utterly irresistible, especially topped with a bit (or a lot!) of pancake syrup.

If you’re looking for more egg replacements for pancakes I share lots of options in this post.

Related: Best Pancake Toppings

Pancakes go beyond breakfast, though. They’re great in packed lunches as an alternative to ordinary sandwiches.

Switch up your routine by making a sweeter pancake sandwich; just smear some nut butter inside, top with fruit, and voila! Don’t forget about the occasional breakfast-for-dinner treat.

These pancakes are the perfect easy recipe for your family “brinner” night!

Whip up a batch of these allergy-friendly pancakes for an easy meal that caters to every dietary need and will have your whole family ready for seconds!

Print

Gluten-Free Vegan Pancakes

stack of allergy friendly pancakes with blueberries
Print Recipe
Pin Recipe

★★★★★

4.4 from 77 reviews

Looking for a gluten-free pancakes recipe that is also free from dairy and eggs? Your allergies don’t have to hold you back from gloriously fluffy pancakes!

  • Author: MOMables.com
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15-20 minutes
  • Yield: Yields 10-12 4″ Pancakes
  • Cuisine: Breakfast

Ingredients

Units
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon ground flaxseed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar or honey)
  • 1 teaspoon vanilla
  • ¼ cup unsweetened applesauce
  • 1 cup milk (or nondairy substitute)

Instructions

  1. Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
  2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
  4. On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
  5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.

Equipment

Best Grain-Free Meals on the Planet

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Griddle

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Gluten Free All Purpose Flour

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Notes

This is one recipe that depending on the gluten-free flour you use can be finicky when doubling. I always make this recipe as a single batch. If you want to make more, make a second bowl (or the same bowl once empty) i.e. one batch at a time.

  • Not all gluten-free all-purpose flours are the same. For this recipe, we’ve tried King Arthur flour with the most success. You’ll find a lot of suggestions in the comments below this post with mixes and brands our members have successfully used.
  • Since this recipe is made with flax and gluten-free flour, they tend to stick to eco-friendly cookware. 
  • I do not recommend using coconut oil to grease the pan since it does not have enough “slip” and will likely cause the pancakes to stick.  

Nutrition

  • Serving Size: 3 pancakes
  • Calories: 208
  • Sugar: 10.8g
  • Sodium: 178.1mg
  • Fat: 1.2g
  • Saturated Fat: 0.1g
  • Carbohydrates: 45.7g
  • Fiber: 2.7g
  • Protein: 4.6g
  • Cholesterol: 1.2mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

stack of allergy friendly pancakes with blueberries

Blueberry Pancake Syrup – Top your pancakes with some delicious blueberry syrup. Use fresh or frozen blueberries for this simple and easy to make recipe.

a stack of pancakes with strawberry syrup on it

Strawberry Pancake Syrup – Grab those frozen strawberries you meant to use in smoothies and turn them into a delicious pancake syrup in minutes!

 stack of blueberry pancakes topped with butter syrup being poured over the top

Best Pancake Toppings & Add-Ins – Pancakes will never be the same when topped with one of these 30+ topping ideas! 

More Pancakes & Waffles

  • Oven-Baked Cinnamon French Toast Sticks
  • Pumpkin French Toast Recipe (Quick & Easy)
  • How to Freeze Pancakes
  • How to Make French Toast Without Milk

Reader Interactions

Comments

  1. Just A Review

    November 07, 2022 at 9:06 am

    Nothing beats a whole wheat buttermilk pancake with eggs in it, but this is the closest to a “pancake” that’s been allergen friendly. Use at least a tablespoon of some sort of oil or plant based “butter” in your frying pan per pancake. It takes about 4 to 5 minutes to cook a pancake on medium-low heat on each side. Edges are crispy. It holds together well and flips well. Tastes good. I wish there was a way to make the inside less gooey and more cakey? But, that’s just the non-gluten, non-milk and non-egg ingredients.

    ★★★★

    Reply
  2. Rose

    March 12, 2022 at 10:24 am

    I made this recipe a while ago and it was amazing. I did again today as a double batch and the pancakes just didn’t cook through. I ended up just eating the pancakes because I simply couldn’t waste the ingredient I put in. In the future I will only make one batch at a time.

    Reply
    • MOMables - Laura

      March 16, 2022 at 5:43 pm

      I’m sorry that happened! Yes, this is one recipe that depending on the flour you use can be finicky when doubling. I always make this single batch bowls and make more batter, one batch at a time.

      Reply
    • kathy

      December 13, 2022 at 12:44 am

      These probably stick due to the lack of oil in the batter. If oil was used instead of applesauce it would probably not stick.

      Reply
  3. Jaley P

    November 21, 2021 at 9:43 pm

    Tried making these and did 1/2 the recipe. I also used coconut flour and honey instead of syrup. What is the consistency supposed to be? On the runny side like regular pancake mix? Not runny and one where you can form a ball in your hand with is? I didn’t have luck with either side and they would fall apart when I tried to flip them. They smell and taste amazing though so I really want to master this recipe :)

    Reply
    • MOMables-Laura

      November 23, 2021 at 5:55 pm

      Hi Jaley, coconut flour is incredibly finicky to work with and probably why your pancakes didn’t turn out. If you’re looking for a recipe with coconut flour, I have this one: https://www.laurafuentes.com/coconut-flour-pancakes/

      Reply
  4. Ben

    August 30, 2021 at 7:00 pm

    Thank you so much for this lovely recipe! So fluffy and yummy! My GF,EF&DF 4 year old approves this recipe and now we have printed and kept it in our recipe book for future use.

    ★★★★★

    Reply
  5. Kate

    July 17, 2021 at 1:33 pm

    I got a chance to try these today and boy were they delicious! I used the GF flour from Target, the Good and Gather, and I subbed coconut milk for the dairy and then added a handful of blueberries and oh em gee these turned out so good. Light, fluffy, and delicious. My partner is a huge pancake snob and afraid of anything gluten free and he even said these were better than “regular pancakes”. This might go on our regular rotation.

    ★★★★★

    Reply
    • MOMables-Laura

      July 21, 2021 at 3:26 pm

      Love that these were a hit for you guys! Blueberries will certainly make them even more delicious.

      Reply
  6. Malissa Maloy

    July 09, 2021 at 8:43 pm

    So, I’ve just recently found out I’m allergic to A LOT of stuff! I knew just by how I felt I had a gluten sensitivity but I just had a complete food allergy test done and so many more things came up. I have tons of gluten free pancake mixes and foods but now my I have to mark off eggs and dairy. Those 3 are my biggest offenders but there’s many others too including flax and even rice. Unfortunately all my gluten free flours contain rice flour. Rice was a 1 on my allergy profile so I’m willing to sacrifice that but flax was a 2. I read some comments and saw someone substituted chick pea water for flax but I’m also allergic to chick peas! Boy, I’m just a mess. :-D Is the flax necessary or can I use something else? Thanks!!

    ★

    Reply
    • MOMables-Laura

      July 12, 2021 at 12:59 pm

      Wow, Malissa, that is a lot, but you can still make these pancakes without flax. You can sub it for any nut or seed butter.

      Reply
    • Lisa S Providence

      July 16, 2021 at 1:00 pm

      Better late than never:-) I tried today (16 Jul 2021) using Oat flour instead of all purpose gluten free flour and thankfully my pancakes looked and tasted very good.

      Reply
    • Kate

      July 16, 2021 at 8:27 pm

      I just recently got diagnosed with a lot of food sensitivities too, and it has been a journey for sure! Flax is not on my list, but I have heard from others that if flax is being used to retain moisture you may have some success with psyllium powder, but you may have to use less. I haven’t experimented with this yet, but thought it would give you a research point.

      Reply
    • Megz

      March 01, 2022 at 12:21 am

      What about ground chia seeds? You can sub flax for those if you are able to have them

      Reply
      • MOMables-Laura

        March 04, 2022 at 5:10 pm

        Hi Megz, I have not tried this recipe using chia seeds so I can’t positively say they will work. If you do try them in this pancake recipe let me know how it turns out.

        Reply
    • Diana

      June 05, 2022 at 11:08 am

      I have very similar allergies and just made these using cassava flour -land they turned out great!

      Reply
      • MOMables-Laura

        June 07, 2022 at 5:19 pm

        Thank you, Diana!

        Reply
  7. Andi W

    May 24, 2021 at 9:43 pm

    Some of the most delicious pancakes! I follow the recipe except I use Bob’s Red Mill Gluten Free All Purpose flour. I found that using half to 3/4 of the wet ingredient mixture yields perfectly thick and fluffy pancakes. Using all the wet ingredient mixture will make the batter too runny and you’ll end up with flat pancakes.

    Reply
  8. Mary

    April 17, 2021 at 7:47 am

    These are excellent!

    ★★★★★

    Reply
  9. Stephanie

    March 14, 2021 at 9:22 am

    Love this recipe! Thanks so much!! Just wondering, are they freezer friendly?

    ★★★★★

    Reply
    • MOMables-Laura

      March 16, 2021 at 1:49 pm

      Yes, you can freeze these in a zip bag for up to a month.

      Reply
      • Sunmeet Rai

        June 06, 2021 at 3:10 pm

        Wow such a great recipe… they taste like churros !

        Reply
        • Carolyn Crosby

          October 09, 2021 at 8:21 am

          How important is the flax seed? Can I skip it?

          Reply
          • MOMables-Laura

            October 15, 2021 at 4:38 pm

            Hi Carolyn, the flaxseed is replacing the egg for this pancake recipe. It helps to bind the ingredients so I don’t reccomend skipping.

      • Mel

        February 12, 2022 at 12:04 pm

        My very finicky son is on an elimination diet and is currently gluten, dairy, and corn free. He loved these (so did I). We also used the Bob’s Red Mill flour. The batter seemed too runny at first but cooked up fluffy. Question: How do you thaw and warm these for eating after freezing?

        ★★★★★

        Reply
        • MOMables - Laura

          February 15, 2022 at 11:04 am

          I’m so glad you enjoyed these, Mel! Here is a full post on how to freeze and thaw pancakes. The short, either in the toaster oven or 30-seconds in the microwave.

          Reply
  10. MaraCakes

    February 21, 2021 at 6:19 pm

    Love this recipe! Hard to find oil and banana free pancakes that are actually fluffy.

    ★★★★

    Reply
  11. Ann

    February 07, 2021 at 12:27 pm

    I tried these twice with Bob’s Red Mill 1 to 1 flour and they came out gummy. No substitutions other than I used unsweetened soy milk. The second time, I tried to make the pancakes as thin as possible in case they weren’t cooking through, but they were just as gummy. Any suggestions?

    Reply
    • MOMables-Laura

      February 08, 2021 at 2:38 pm

      Hi Ann, unfortunately not all gluten-free flours are the same. For this recipe, I used King Arthur flour which yeilded the most success.

      Reply
    • Leah

      April 05, 2021 at 12:07 pm

      I always have this gummy problem when using flax or chia eggs in pancakes… unfortunately the only solution I was able to find was to add an egg or half to the recipe, it 100% makes it non gummy and doesn’t stick to the pan.

      Reply
  12. Pamela P

    December 27, 2020 at 8:54 am

    Delicious! I only had about 1/4 cup of vanilla oat milk left, so I cut the recipe in 1/2 and added more applesauce to makeup for the lack of milk. My 4yo son made them with me and ate every last bite-yum!!

    ★★★★★

    Reply
  13. Rosali

    December 21, 2020 at 2:24 pm

    These tasted great! But not in pancake form. . .I used bob’s red mill 1:1 gluten free baking flour. No matter what I tried, nonstick or cast iron, lots of oil or a medium amount, they just kept sticking. So, I took a low-rimmed circular cake pan, lined the bottom and sided with parchment paper, greased with avocado oil, and popped it in the oven at 350 degrees f, and left it in for about 20 minutes, give or take. It came out very nicely, like a thin cake, and I sliced it up and served it. I recommend adding an extra teaspoon of cinnamon when you are making the batter.

    ★★★★★

    Reply
    • MOMables-Laura

      January 07, 2021 at 6:10 pm

      Super glad you loved them! Extra cinnamon is always a good idea ;)

      Reply
    • Robin

      March 10, 2022 at 10:38 am

      brilliant idea! never thought of this…. thank you for sharing! I have endless stick problems with most egg free pancakes too.. i’m gonna try this right now!

      Reply
  14. Maria

    November 02, 2020 at 6:10 am

    WOW ! Talk about YUM!!!!
    These were by far the BEST GF and DF pancakes I have come across. They were gone in an instant and the whole family LOVED them!
    I swapped maple syrop out with honey. and used a blend of Buckwheat/almond flour.
    This is my go to from now one :)

    Reply
  15. Brigitta

    September 16, 2020 at 6:42 pm

    LOVE LOVE LOVED this!!
    Fluffy yummy easy!
    I did sub the apple sauce for mushed banana. Worked perfect. Thankyou

    ★★★★★

    Reply
  16. beth

    September 15, 2020 at 2:42 am

    This recipe was exactly what I was looking for. I am vegan, my son has a nut allergy and he brought home a friend who has Celiac’s disease. What to do?? These pancakes turned out GREAT and were a huge hit with fruit and maple syrup.
    I only had to make one small substitution – my flax meal has traces of both gluten and nuts. I used chick pea fluid in my fluid measurement to replace the egg/flax. This worked perfectly and the pancakes were tender and delicious.
    Thanks so much!

    ★★★★★

    Reply
    • MOMables - Laura

      September 15, 2020 at 4:12 pm

      So glad they were a hit, Beth! Good call on the reserved chickpea liquid, I would’ve never thought of that!

      Reply
      • Sheridan

        December 05, 2020 at 8:46 pm

        I just made this recipe and they were delicious! I just used Woolworths brand gluten free flour (I’m in Aus) and soy milk and they were absolutely delicious!

        ★★★★★

        Reply
        • MOMables-Laura

          December 07, 2020 at 1:25 pm

          Super glad you loved them!

          Reply
  17. Wendy

    June 03, 2020 at 8:06 pm

    I am intrigued by this recipe. I want to try it. We’ve been eating lots of pancakes with the kids home. Thanks for sharing

    Reply
  18. Andy B

    June 02, 2020 at 6:15 am

    I love these pancakes but have 1 minor issue. No matter how hot or how long I cook them, they never seem to get fully cooked inside. They are always so moist inside that they crush easily. I would describe the insides as too moist. I have cut back on the almond milk until the batter gets quite thick. That helps but…

    Reply
    • MOMables - Laura

      June 02, 2020 at 5:29 pm

      It could be the gluten-free flour you are using. I’ve found King Arthur’s to be the best overall.

      Reply
      • Judy G

        December 27, 2020 at 10:53 am

        I am having the same issue as Andy B. And I was thinking the same thing as you Laura. I am using the red mill version that uses sweet white rice and brown rice as their gluten free substitute. The pancakes remind me of the consistency of a mochi ice cream. But I will for sure try the King Arthur version.

        Reply
        • MOMables - Laura

          December 29, 2020 at 5:58 pm

          Judy, I highly suggest you try the Bob’s Red Mill 1:1 Gluten-Free Flour. To date, it’s yielded the most consistent pancakes.

          Reply
  19. Diane C Nicholson

    June 01, 2020 at 8:36 am

    I am a longtime vegan (24 years) so used maple syrup and coconut milk. I also am gluten-free but have to stay away from nightshades as well. Every gluten-free flour I’ve seen (ready made mix) has potato starch in it, so I mixed 1/3 almond flour, 1/3 rice flour and 1/3 buckwheat. That worked well. I also added 1/2 tablespoon of psyllium husks– they hold things together.

    They were great! I loved them– thanks! Gave me the energy needed to go out and feed our Animal Ambassadors at our Farm Animal Sanctuary. :-)

    ★★★★

    Reply
    • MOMables - Laura

      June 02, 2020 at 5:23 pm

      So glad you loved them Diane!

      Reply
    • Patrick Pender

      July 04, 2022 at 7:35 pm

      I highly recommend using green banana flour, I swapped it 1 for 1, and used only 1 tsp baking powder (2 parts cream of tartar, 1 part baking soda) with no other changes. My girlfriend and I love the results. Hoping one person will try this, it’s so hard finding a good paleo/ vegan pancake recipe.

      Reply
      • MOMables - Laura

        July 11, 2022 at 4:02 pm

        thanks for the suggestion!

        Reply
  20. Jeremy

    April 13, 2020 at 12:11 am

    Love that you have used flaxseed meal for it. Great idea and the pancakes look super delish. Thanks for the recipe.

    Reply
  21. Sandra Grohovaz

    March 22, 2020 at 12:15 pm

    YUM!! Finally a gluten free, vegan pancake recipe that works! We’ve been doing the gluten free, vegan eating for around 5 years now (my daughter longer), so I have tried a few pancake recipes in my search for a go-to one. This one is it. It’s WAY better than the others online I have tried and I’ve probably tried at least 5-6 (and gave up). Thank you for my family’s new go-to gf/vegan pancake recipe. Wonderfully sublime.

    ★★★★★

    Reply
    • MOMables - Laura

      March 26, 2020 at 4:44 pm

      Thank you, Sandra. I’m glad they were a hit!

      Reply
  22. Zane

    January 25, 2020 at 4:07 am

    I can’t eat a lot of things (Dairy, eggs, soy), because i breastfeed my 6 months old, I’ve been craving pancakes for soooooooo long, but didn’t thought they could be made without eggs, but oooooh i was so wrong. These are the MOST AMAZING pancakes i have ever made and eaten!!

    ★★★★★

    Reply
  23. Nancy

    September 17, 2019 at 8:23 pm

    Haven’t tried it yet Wondering if I can use cassava flour? I am not able to have xanthum gum or eggs.

    Reply
    • MOMables - Laura

      September 20, 2019 at 3:51 pm

      Although I haven’t made these with cassava flour, I do have a recipe for Cassava flour pancakes here http://bit.ly/CassavaPancakes. Swap the eggs for 2 flax eggs (3 tablespoons of water mixed with 1 tablespoon ground flax = 1 egg).

      Reply
    • Julie Babb

      November 16, 2019 at 9:47 am

      Nancy, wonder if you have tried this yet. I was unsuccessful with cassava and no eggs, gooey & inedible. ugh!
      This recipe worked well for me using cashew milk & Arthurs flour

      Reply
      • MOMables - Laura

        November 19, 2019 at 9:52 am

        Hi Julie, this is not a recipe that can be made with cassava flour. Cassava flour isn’t really a “flour” but a starch. The measurements are goign to be different. This recipe for Cassava Flour Pancakes was created specifically for cassava flour. It works with a dairy-free substitute as well. Enjoy.

        Reply
    • Chardae Jones

      January 20, 2020 at 4:13 pm

      I just made with Cassava flour and they are yummy. I also used coconut milk and had to add quite a bit more milk to get a thinner batter.

      ★★★★

      Reply
      • MOMables - Laura

        January 20, 2020 at 4:21 pm

        Thanks Chardae!

        Reply
  24. Rucksana Begum

    August 30, 2019 at 10:09 am

    Can you make this with almond flour instead?

    Reply
    • MOMables - Laura

      September 01, 2019 at 2:41 pm

      this recipe has not been developed to be made with almond flour -although many people have done this successfully. They are going to be slightly denser when replaced 1:1. enjoy!

      Reply
    • Jean

      November 16, 2019 at 9:25 am

      I usually use brown rice flour and it works great! I tried almond flour for the first time today, and it was a disaster.

      Reply
      • MOMables - Laura

        November 19, 2019 at 9:52 am

        Hi Jean, this recipe will not work with Almond flour. Sorry!

        Reply
  25. Janet Clark

    July 27, 2019 at 11:36 pm

    I thought these pancakes were easy to make. They came out a bit flat but I thought they tasted great!

    ★★★★

    Reply
  26. Susie

    July 19, 2019 at 6:36 pm

    I made these in frustration… I had onions and mushrooms chopped all ready to make an omelette only to find no eggs in the fridge! What to make for breakfast with no gluten and no eggs??? A quick search brought me to this recipe… substituted green banana flour for all purpose flour, finely mashed banana for the applesauce, and psyllium husk for the ground flax seed. A delicious discovery!

    ★★★★★

    Reply
  27. Monika

    March 05, 2019 at 4:09 am

    Those are amazing! It was my first time making gluten free pancakes and omg they are better than the other I made with gluten! I added few blueberries inside the butter and they were amazing! And very good nice touch was that it say add half the wet butter fist and then as needed because I only used 3/4 of my wet mixture. Maybe because I didn’t scoop the flour out of the container but fader fill the cup with a spoon and then level. Anyway just something to be greatful for that the recipe is so thoughtfully written.

    ★★★★★

    Reply
  28. Trish

    January 01, 2019 at 5:54 pm

    I used red Mills 1 to 1 as well as the flax and the applesauce for flavour I tossed in some frozen raspberries or blueberries these were so freaking good it took all my strength not to eat them all.

    Love them!!!!

    Reply
  29. Angie

    December 29, 2018 at 3:43 pm

    Do you recommend using King Arthur’s flour with or without xantham gum?

    Reply
    • MOMables - Laura

      January 01, 2019 at 6:01 pm

      I find that GF flour mixes with xanthan gum hold up much better in baked goods and pancakes -otherwise you’ll have to add your own.

      Reply
      • Trish Aquino

        July 15, 2019 at 7:43 pm

        What about oat flour? :)

        Reply
        • MOMables - Laura

          August 01, 2019 at 3:59 pm

          Hi Trish, I have never tried it with oat flour but since it’s a 1:1 ratio for all-purpose, gluten-free flour I don’t see why it wouldn’t work. Let me know how they come out!

          Reply
  30. Percy

    December 01, 2018 at 8:34 pm

    I tried the Bisquick Gluten Free mix and it tasted like heaven. Plus i omitted the flaxseed and added flax milk because I didn’t have any flaxseed. And finally, this recipe tastes AMAZING with some homemade blueberry syrup!

    Reply
    • Sabrina

      July 26, 2019 at 7:22 pm

      I used chickpea flour (from my local farmers market, no specific brand) and followed the recipe EXACTLY and it was awesome! I’ve tried many gf, vegan pancake mixes, this is by far the best. My kids gobbled it up, even my little one who is 4 and beyond picky. Thank you! Guys, just follow the recipe and it’ll be great!

      ★★★★★

      Reply
  31. Madison Rogers

    November 08, 2018 at 11:23 am

    Oh my GOODNESS!!
    Just last month I went to the doctor, got some tests done, and they came back saying I had Celiac disease!!
    And being the baker I am, I wanted to fined really good recepice fast so i could continue doing what I love!
    Me and my mom stumbled across MOMables! ANd LET ME TELL YOU!! this pancake recipe was the first thing a made from this website and…… I DONT EVEN REALLY CARE IF I HAVE CELIAC DISEASES IF IT MEANS THIS IS THE KINDA STUFF I CAN EAT!! These were the best pancakes I’ve EVER eaten!!

    Keep up the good work!! A+ job.

    Reply
  32. Melissa Hasart

    September 14, 2018 at 9:26 am

    This is a great recipe! I love it and have made it many times! I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and cashew milk. I found that the milk alone is enough moisture. If you add applesauce, the pancakes are a little too moist, so I removed the applesauce and thought the consistency of the pancakes turned out much better.

    Reply
    • Jennifer Fulks

      October 20, 2018 at 9:58 am

      Thanks for the heads up! I used the 1to1 as well and did not use the applesauce. They were perfect!

      Reply
    • Melissa R Carr

      March 01, 2019 at 12:15 pm

      I used BOBS 1:1 and no applesauce, and they turned out too thick for me! I used monkfruit instead of maple syrup and added 1/4tsp organic maple extract. And DID use the applesauce, they were thinner and more pancake like!

      ★★★★★

      Reply
  33. Sara Farlow

    September 08, 2018 at 9:00 am

    These did not turn out for me. They were lumpy and stuck to the pan. Maybe the flour. I used arrowhead mills gluten free ap.

    Reply
    • MOMables - Laura

      September 09, 2018 at 7:53 am

      Hi Sara, sorry these didn’t turn out for you. I’ve never had success with Arrowhead flour products. They turn out gummy or gritty depending on the recipe.

      Reply
      • Brandee

        January 31, 2020 at 9:40 am

        That’s exactly what I’m finding out and I bought 6 bags on Amazon. :/
        I really want an organic gluten free flour!

        Reply
        • Brittany

          December 19, 2020 at 1:57 pm

          Same here ladies, unfortunately I’ve had no luck with the arrowhead flour. I wish I’d know before purchasing a full bag. Pancakes are always flat, gummy and batter is lumpy and thick. I’ll try red mill or making my own in the future!

          Reply
          • MOMables - Laura

            December 29, 2020 at 6:20 pm

            Hi Brittany, sorry the Arrowhead did not work for you. I do not recommend that brand (ever) unless you are baking chocolate chip cookies. It’s about the only thing that doesn’t come out disastrous. Try Bob’s Red Mill 1:1.

  34. Clarissa

    September 07, 2018 at 9:24 am

    Can I make this with an egg instead of flax? Also, would coconut milk work okay in this recipe?

    Reply
    • MOMables - Laura

      September 07, 2018 at 1:32 pm

      absolutely to both!

      Reply
  35. Mariana

    September 06, 2018 at 11:14 am

    I tried this recipe this morning and was sad to see that the resulting pancakes were gummy, heavy, and had an off flavor. I used Bobs Redmill 1 to 1 flour, almond milk, and I substituted the applesauce with a flax egg, which I have successfully substituted on numerous gluten free and vegan pancake recipes with amazing results. Very dissapointed that this recipe, as I see others have stated, was gummy and unappealing.

    Reply
    • MOMables - Laura

      September 09, 2018 at 7:53 am

      Hi Mariana, this recipe does not allow much margin for substitutions. Sorry!

      Reply
  36. Jennifer

    September 02, 2018 at 11:37 am

    I made these pancakes this morning with Authentic Foods brand gluten-free multiblend flour. I forgot to add the syrup but they still came out really good and my daughter gave them a thumbs up. That is huge as she is a picky eater on top of being allergic to 7 of the top 8. Thank you for a great recipe.

    Reply
  37. Dorothy

    August 28, 2018 at 11:47 am

    Hello Laura, Thanks for your recipes. If I use 1/2 tapioca + 1/2 rice flour when making these pancakes, what other dry ingredients would Ineed? Also are all baking powder’s gluten free?

    Reply
    • MOMables - Laura

      August 31, 2018 at 8:28 am

      Hi Dorothy, I have not had success making these pancakes with a homemade gf mix. With those, you’ll need xantham gum to bind for sure but I have not been able to get the amounts right. Without it, you’ll get chewy pancakes.

      Reply
  38. Sandy

    August 18, 2018 at 9:48 am

    Hi. Tried and enjoyed. Thank you

    Reply
  39. Kristina

    June 08, 2018 at 8:52 am

    Used Namaste Perfect Gluten Free Flour Blend and they were too gummy; I even added more milk because the batter was still pretty thick.

    Reply
    • MOMables - Laura

      June 10, 2018 at 8:08 am

      Namaste makes this recipe gummy. has a high % of starch.

      Reply
  40. Crickett

    April 29, 2018 at 1:06 pm

    Tried this recipe this morning and LOVED IT! It was a huge hit. My uncle is not the kind to try “different” things and raved about them! This is a KEEPER! Thanks so much for sharing. BTW I used the Red’s Gluten, Wheat and Dairy Free All Purpose Flour. YUM!

    Reply
  41. Tony

    April 27, 2018 at 12:33 pm

    I doubled the batch. For flour, I used half fonio flour and half Bob’s Redmill. I substituted pulverized psylliyum husks (from the coffee grinder) for the flaxmeal, only using half the quantity. And I used Pacific oatmilk (which is pretty disgusting to drink, but works fine for cooking). Instead of apple sauce, I used a fresh Fuji apple that I finely minced in the food processor, and I subbed sugar for the maple syrup.

    The batter was too thin at first, but I knew that psyllium thickens with time so I let it sit for 10 minutes before cooking with it and that did the trick. (Next time I’ll wait 15.) I oiled the cast iron and as usual, the first pancake was crap.

    Thereafter, the rest were amazing! They cooked perfectly all the way through and the apple cinammon flavor was explosive! (I topped them with sliced banana and dipped them in maple syrup, rather than pouring the syrup over the top.)

    I’m guessing I didn’t get much binding capacity from the apple since it wasn’t strictly “sauce,” but the psyllium made up for it. I got 12 pancakes out of the doubled recipe.

    Reply
  42. Shannon

    April 21, 2018 at 11:36 pm

    Hi Laura, thank you so much for this recipe! I have come across it a couple of years ago and have been making it religiously for my boys. I have three boys (6, 4 & 2) who are allergic to nuts, wheat, egg, dairy and shellfish. These pancakes are always a hit when we have people over for brunch, even for the people that don’t have any allergy. For the flour, I use 1/2 cup of rice flour and 1/2 cup of tapioca starch. I have tried other big label gluten-free flour mix, but they seem to take forever to cook. I never have applesauce handy and have always used half of a very ripe banana and half an avocado. I don’t know why but the avocado always makes it very fluffy. Sometimes when I leave out the avocado then the pancakes are not as fluffy. For milk, I use the canned coconut milk (Aroy-D brand).

    Reply
    • MOMables - Laura

      April 24, 2018 at 11:46 am

      Shannon, I”m so glad this recipe is such a hit! The 1/2 tapioca + 1/2 rice flour is a great combo because the tapioca has enough starch to keep these together (most “mixes” only have up to 1/3 of the mix being a starch usually less…) that’s another reason they are so fluffy. One of the reasons I always recommend a premade mix is because most people that come to this recipe are pretty new to the whole gluten-free thing, but you’re a pro! The banana will act as a binder just like the applesauce and the fat from the avocado gives them the elasticity to stretch and become fluffy. You’ve totally got this!! Thank you for trusting my recipes in your home. :)

      Reply
  43. Jan

    April 17, 2018 at 3:50 pm

    I made this exactly as described above, with King Arthur flour, applesauce (organic with berries mixed in it), and rice milk. The batter was pretty runny and the pancakes were airy but super thin. Am I doing something wrong? This is my first attempt at GF cooking. I almost think that I didn’t need as much of the rice milk.

    Reply
    • MOMables - Laura

      April 18, 2018 at 3:15 pm

      Hi Jan, I’m sorry they didn’t turn out as well for you. Two things, rice milk tends to be a bit runnier and the other, Does your flour have Xanthan gum in it? (it’s mean to be used as s binder). I’ve had good success with KAF baking flour mix with this recipe frequently.

      Reply
  44. Brent

    April 17, 2018 at 9:28 am

    It says “dairy free” but then in the ingredients lists milk. What is the best dairy free substitute? These aren’t actually vegan or dairy free as the title suggests :)

    Reply
    • MOMables - Laura

      April 18, 2018 at 3:16 pm

      Any “milk” or dairy-free alternative will work. Whatever you use. Nut milk, rice milk, oat milk, hemp milk. So yes, they are vegan and dairy free, given you use oil and not butter to cook them.

      Reply
  45. Lorraine

    December 09, 2017 at 2:56 pm

    I made the pancakes and omitted the applesauce. The pancakes were gooey on the inside.

    Reply
    • MOMables - Laura

      December 10, 2017 at 10:34 am

      The applesauce binds the batter and should not be omitted.If they were gooey they were too thick on the pan.

      Reply
      • Robin

        April 07, 2020 at 12:10 am

        To make this a waffle do you just add a little oil?

        Reply
        • MOMables - Laura

          April 08, 2020 at 2:39 pm

          Hi Robin, here is my recipe for homemade waffle mix. Using this particular batter, you can just add a little (about a tablespoon or 2) of liquid, like apple sauce, or non-dairy milk, to make them slightly thinner. Oil will work to make sure they don’t stick to the waffle maker since all waffle makers are slightly different. I hope this helps!

          Reply
  46. Jamie Burns

    September 14, 2017 at 1:34 pm

    I made these for my GFCF son who is Autistic. They taste great, but I also had the gummy texture on the inside. I would assume it’s still ok, since applesauce was used. I mean, they are cooked through. Just caught me off guard for a second thinking about them not being cooked all the way.

    Reply
  47. Lynnette

    June 17, 2017 at 7:46 am

    I have used bananas as a replacement for eggs many times in baking, so maybe it could be tried here too.

    Reply
    • MOMables

      June 23, 2017 at 11:58 am

      It sure can!

      Reply
  48. Dana

    April 28, 2017 at 10:05 am

    We don’t have to avoid gluten – only yeast and eggs. Could I use a regular all purpose flour or whole wheat flour in place of the gluten-free? Do you think I would need to alter any other ingredients as a result? Have you ever tried these in a waffle maker?

    Reply
    • MOMables

      May 02, 2017 at 4:04 pm

      Regular all-purpose flour will work 1:1. Whole-wheat flour will yield dense pancakes. Good luck!

      Reply
  49. Julie

    March 21, 2017 at 10:38 am

    I have heard of flax seed being used in place of egg and applesauce being used in place of fat. If I want to use Egg Replacer, and dairy-free margarine, do you think I could leave out both flax and applesauce?

    Reply
    • MOMables

      March 21, 2017 at 7:02 pm

      I am sorry but I have not tested the recipe with those substitutions.

      Reply
  50. Michelle

    February 22, 2017 at 1:52 pm

    Question: I made these today for the first time, and used Bob’s Red Mill Gluten Free 1:1 Baking Flour. I made the recipe exactly as stated, but they were super gummy in the middle. Fortunately, the flavor was delicious & my kids have never had a “real” pancake to compare them to, so they didn’t notice the gummy texture at all and still gobbled them up! :-) But I’d love to improve the gummy texture for my own enjoyment, and to learn more about gluten free cooking and baking. Any ideas on what I could’ve done wrong? The batter was thick, with no lumps, but easily pourable. (The King Arthur flour was 3 times the price at the grocery store as the Bob’s Red Mill, so I was hoping to stick with the Bob’s one). What typically causes the gummy-ness?
    Thanks for your help!! It’s super hard to find recipes for all the allergies my kids have!

    ★★★

    Reply
    • MOMables

      February 28, 2017 at 10:23 pm

      Michelle, can you have eggs? the gummier texture is because of the apple sauce in substitute of eggs, it bakes slightly differently than eggs. I use BRM for all my pancakes now (it’s much cheaper than KAF).

      Reply
      • Elen

        February 07, 2018 at 5:09 pm

        I’m looking for GF and Dairy free, but I can use eggs, so how many would I use in place of the applesauce to avoid the gummy texture? would I still need the flax seed?

        Reply
        • MOMables - Laura

          February 09, 2018 at 11:04 am

          You would use 2 eggs in this recipe and omit the flax and applesauce.

          Reply
    • Amanda (amethystjean)

      August 12, 2017 at 11:04 am

      I believe this is because of the xanthan gum in the Bob’s 1:1. Try another GF AP flour that does not have gum in it.

      Reply
  51. Sonya

    February 21, 2017 at 12:35 pm

    I really loved these thank you so much, we trialled three different online recipies last year and these came out the best, Im from the UK I used doves farm GF flour and Ogran egg replacer instead of the seeds. Im so glad to have 1 recipie everyone can eat

    Reply
  52. Rebecca

    February 19, 2017 at 8:15 pm

    I followed this recipe exactly using Bob’s Red Mill 1:1 GF flour. The insides of the pancakes would not cook, even though they were done on the outside. They ended up tasting like mushy, cinnamon apple sauce pancakes

    Reply
  53. Mallorie

    February 05, 2017 at 11:45 am

    Super easy and amazing! I used Pillsbury’s best gluten free all purpose flour and it worked great! I did have to use a little bit more milk, which is to be expected when using a different flour blend, so it was pourable. It was still thick but worked great. I actually make Cinnamon roll pancakes by swirling in a mixture of melted butter, brown sugar and cinnamon. My son and us parents devorered them super quick! You wouldn’t have known that these were gluten free or vegan if you weren’t told. Great recipe to make all kinds of different flavored pancakes. Thanks for the recipe!

    Reply
  54. Natalie

    January 23, 2017 at 1:04 pm

    Oh and one more question. Could the weather make a difference like with fudge? I live in Louisiana and it is very humid here. It seems unlikely but possible.

    Reply
    • MOMables

      January 24, 2017 at 11:25 am

      Natalie, I live in Louisiana. These pancakes come out perfect every time. The biggest difference is the gluten-free flour that you use.

      Reply
  55. Natalie

    January 23, 2017 at 1:01 pm

    I wanted to point out to some of the people commenting with terrible results that baking requires proper measurement and gluten free requires even more specific measurements. They need to be exact by leveling off dry ingredients and so forth. With that said, this may be a dumb question but should I use cup measurements for all ingredients and scrape the top to make it level with the dry ingredients and used these same type of cups with liquids. Should I be using a measuring cup for liquids or does it matter? It seems like I remember someone telling me you have to use different ones for dry and liquid. Is this true? I used King Arthur flour and I have a very good nonstick pan so the first batch I did not use anything to grease the pan and the second time I used avocado oil. The first ones were a little more gummy than the second with the oil so I preferred the ones with oil. Regardless though they both had a good flavor and my daughter that is two loved them so that is what’s most important to me. What is your opinion on greasing the pan? Also, I just want to say that it drives me nuts when people alter a recipe (especially changing multiple ingredients) and then complain and give a bad rating. Shame on the ones that did that! I can not understand your logic for doing that. Some people’s children!! Thank you for the recipe!

    Reply
    • MOMables

      January 24, 2017 at 11:30 am

      Hi Natalie! Yes, measuring correctly makes a big difference. The proper technique is to get flour with one spoon or measuring scoop into the flour and pouring that into the actual measuring cup. Then, using a knife or your finger, swooping off the excess. If you dip your measuring cup directly into the flour bag, the flour will be more compact and you actually get more into the recipe than you need. The gummy texture really has a lot to do with the particular gluten-free flour mix. KAF is a great one and so is Bob’s Red Mill 1:1 gluten free baking mix. They are my go-to flours. the key is to also make this recipe a few times and after a while, you’ll figure out the texture you like. No gluten-free pancake recipe will have the “fluff” of the real thing, especially these that are dairy, egg, and gluten free.

      Reply
  56. Christine Utter

    January 08, 2017 at 4:51 pm

    Wonderful recipe…followed as written using Bob Mills GF Flour. My husband has to make some dramatic diet changes. I found this recipe doing a web search and loved it! I’ll be taking a look at your other recipes now too! Thank you!

    ★★★★★

    Reply
  57. yessi

    January 02, 2017 at 1:42 am

    what if i dont have flaxmeal would it still work?

    Reply
    • MOMables

      January 02, 2017 at 2:51 pm

      You’ll need to add 1 egg to the recipe.

      Reply
  58. Debbie

    November 20, 2016 at 8:57 am

    Hi, I would like to try this recipe but I am out of the US. Here, the gluten free flour is mostly comprised of cornstarch. Will that work? What do you suggest? Thanks!

    Reply
    • MOMables

      November 22, 2016 at 7:17 pm

      I have not tried your particular g-f mix but usually one that has about 30% start will work. An all-starch mix will not.

      Reply
  59. nicole

    November 10, 2016 at 10:00 am

    our pancake batter was sponge like :(

    Reply
    • MOMables

      November 10, 2016 at 11:40 am

      The outcome will vary based on the type of gluten-free flour mix you used.

      Reply
  60. Rena

    November 06, 2016 at 8:23 pm

    Tried to make these and it was a big ‘ol fail. They were gummy, not edible. Used Bon’s Red Mill 1 to 1, Swapped syrup for coconut sugar since that’s all I had and the applesauce for pure pumpkin puree. Possible issues: over mixed? Should milk be room temperature (thinking yes but I was hungry so in it went), and they stuck to the pan. I used coconut oil so maybe it was too hot?

    Reply
    • MOMables

      November 10, 2016 at 11:48 am

      I am sorry this did not turn out for you. This particular recipe is meant to be followed as written.

      Reply
  61. Karen Molleur

    October 23, 2016 at 9:14 am

    THANK YOU!! Being new a a ton of food sensitivities and a foodie, I have been trying to convert my favorite recipes or take out/substitute things I can’t have. My poor husband has had to consume many “fails” in my quest. These pancakes are the BEST, I feel like a normal person eating a normal breakfast. What a blessing!!! I used Bob’s Red Mill, Good Grains Flax/Chai blend and mashed sweet potato instead of applesauce (EVERYTHING is pumpkin spice this time of year and I have felt so deprived), Used pure maple syrup (can’t have corn syrup which is in all commercial “maple syrup”). After cooking I dusted my husbands cakes with pumpkin pie spice (I can’t have cinnamon or ginger). We just enjoyed the best breakfast since I started this journey. You are my hero

    ★★★★★

    Reply
    • Emilie Hebert

      October 31, 2016 at 9:59 pm

      That all sounds so delicious! We’re so glad these working for your family. We understand how difficult it can be to deal with allergies. Look around for more allergy-friendly recipes!

      Reply
  62. WildWolf

    October 20, 2016 at 12:05 pm

    How many does this recipie make????
    I NEED to know

    ★★★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:27 pm

      It yields 10-12 4″ pancakes.

      Reply
  63. Judy Ramirez-Parker

    October 18, 2016 at 4:27 pm

    I used the Pillsbury all-pupose gluten free flour. It was all i had. It was not fluffy. I’ll try King Arthur brand next.

    ★★★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:29 pm

      King Arthur is our favorite!

      Reply
  64. Judy Ramirez-Parker

    October 18, 2016 at 4:24 pm

    About how many calories does each pancake have?

    ★★★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:29 pm

      We don’t calculate that info, but you can plug in your ingredients to https://www.caloriecount.com/cc/recipe_analysis.php to figure it out!

      Reply
  65. Heather

    October 12, 2016 at 8:07 am

    Being new to the GF vegan world, it’s so nice to find recipes that are easy and taste great! I tried this with banana (for flax) and apple butter (for applesauce). Cook lovely, but we’re a tiny bit gooey. Still, will use again! Thx

    ★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:31 pm

      We’re glad you liked them! You can definitely find more GF/vegan recipes here. Feel free to look around!

      Reply
    • Heathersfriend

      December 11, 2016 at 10:25 am

      So, Heather, you ranked a recipe (only 3 stars) based on you changing the recipe entirely? It’s people like you….

      Reply
      • MOMables

        December 17, 2016 at 5:48 pm

        I know. I can’t prevent that things don’t turn out well when people make substitutions. All recipes always work best when followed as written.

        Reply
  66. Binah

    October 09, 2016 at 11:59 am

    My niece came over and wanted pancakes. She has all sorts of food allergies…I made this recipe, used almond milk, cut the flaxseed meal by 1/4 and added 1 tsp almond extract. Even my children loved them!!! This is definitely going to replace our standard pancake mix.

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:32 pm

      That’s awesome! So happy you all loved them. :)

      Reply
  67. Kristine

    October 07, 2016 at 10:28 am

    Tried this recipe with a few alterations & it was FABULOUS!! For people who think these are dense, try adding 1-2 Tb of either melted butter or oil to the batter…it helps significantly! I used Bob’s Red Mill 1:1 baking flour and subbed yogurt instead of applesauce. I didn’t have flax seed on hand & they still turned out beautifully. Be sure to flatten the batter a bit in the pancake pan too if you want thinner pancakes. YUM!

    ★★★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:34 pm

      Thanks for that tip, Kristine! This recipe is one of our favorites. :)

      Reply
  68. Kristine Nally

    October 06, 2016 at 8:31 pm

    Thanks for the recipe! The pancakes are delicious-a million times better than the last one I tried. I used the Bob’s Red Mill 1:1 flour, which has xanthan gum. They pancakes were just the slightest bit gummy. I looked up the King Aurthur gluten-free measure-for-measure and it also has xantham gum, but their regular gluten-free all purpose blend does not. Which one do you use? Any ideas?

    ★★★★★

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:35 pm

      We use the gluten-free measure-for-measure, but I’m sure either would work. Let us know which one you try!

      Reply
  69. Jennifer Balme

    September 24, 2016 at 9:15 am

    My son LOVES these pancakes! Can’t tell you enough what a gift this is for me as he was recently diagnosed with Eosinophilic Esophagitis (EoE) and having so many food restrictions (eggs, dairy, gluten, soy) it has been a struggle to get him excited to eat much of anything… but he loves the pancakes.. and whipping them up, too! One day, one new recipe at a time…please keep your allergen free recipes coming!!

    Reply
    • Emilie Hebert

      September 29, 2016 at 1:15 pm

      This makes us so happy!! We definitely have lots of allergy-friendly recipes on this site and LauraFuentes.com. :)

      Reply
  70. Lauren

    September 16, 2016 at 8:20 pm

    These are THE BEST gluten free-egg free pancakes I have ever had. My son has ridiculously specific dietary restrictions including wheat, eggs and milk to name a few. I have tried at least 3-4 other pancake recipes and they were all terrible. This one takes the cake! I did make 2 adjustments. I used apple juice and water in place of the milk substitute (my son can’t have any of them) and I only used 1/2 the liquid (1/4 c simply apple juice and 1/4 c water). They turned out fluffy instead of gummy like all the other recipes I tried and the flavor reminds me of an apple spice pancake. Even my daughter who is not restricted loved them. We will be making these on a weekly basis!!!

    ★★★★

    Reply
    • MOMables

      September 23, 2016 at 1:56 am

      I’m so glad these turned out to be a great success for you Lauren! Your apple spice version sounds delicious!

      Reply
  71. Laura P.

    September 12, 2016 at 1:32 am

    Wow! I just made these and they were delicious. My daughter is intolerant to wheat and eggs so I was so happy to find and try this recipe. I followed it to the letter with the exception of using cow milk and cutting the cinnamon in half. The only issue that I had was that I couldn’t make them round and had some difficulty flipping them – though this could be down to my lack of overall pancake experience.

    Thank you, it’s a keeper!!

    Ciao,

    L

    ★★★★★

    Reply
    • MOMables

      September 12, 2016 at 10:39 am

      I like to use an ice cream scoop or melon baller to help make them the same size and round. I have also used a squeeze bottle in the past. Hope these help you in getting nice round pancakes. Of course, I do make pancakes often, it’s a house favorite.

      Reply
  72. Whitney

    August 11, 2016 at 12:35 am

    Can I use coconut flour instead of gluten free all purpose flour? I guess I can try it out myself if no one has tried it before. Thanks!

    Reply
    • MOMables

      August 11, 2016 at 9:27 am

      Coconut flour is not a 1:1 replacement for all-purpose flour. These pancakes were not designed to be made with coconut flour.

      Reply
  73. Ashley

    August 10, 2016 at 3:01 pm

    I consider myself a pretty darn good cook as I have been cooking since I could pull a chair up to the stove, and was taught by a chef and two “old school” grandmothers. (Background included to provide that I am not a novice )
    I have been making pancakes (or hotcakes, as I was raised to call them) since the 70s.
    Recently I had to change to a full on vegan diet (health reasons) so have been searching high and low for recipes to replace – vegan style – as many of my (and my family’s) favorite dishes as possible…Hotcakes being one of them.
    I made this for the first time this morning. It was tasty but the texture was a bit much. I will cut the flax meal back by half next time and continue to cut it back until my children love it.

    The recipe as it is makes pretty thick hotcakes, and they are quite dense. This makes it difficult to pan fry to done-ness without getting them too crispy (by that I mean burned) so need to add roughly 1/2 cup more liquid for the proper cooking – depending on the type of flour used. If you are expecting them to be “fluffy” looking as in the picture, please try not to be disappointed. They will also be darker (thanks to the flax seed meal) and not appear fluffy at all.
    I am one who lives to make PRETTY food. Everything I make, from snacks to full meals, is pleasing to look at before my family digs in. Food goes down easier and happily when it is something can be eaten with your eyes first !!!

    ★★★

    Reply
    • MOMables

      August 10, 2016 at 3:47 pm

      Thank you for trying the recipe. It’s unfortunate that it didn’t turn out the way you hoped. Part of the train is because when you cut out some of the flax, the sponginess (fluff) is also removed. The flax is here to replace the egg and if you are looking for golden colored pancakes you can use golden flax as the ones pictured did. There are a lot of variables that will make this recipe not turn out as pictured; and besides the flax, the type of gluten free flour used will make a difference as well. I hope you decide to try them again as written.

      Reply
      • Ashley

        August 10, 2016 at 8:51 pm

        Fortunately, the flax, as you may already know, is not required at all, as a binder, as the apple sauce takes the place of the egg all by itself. I have been experimenting with different types of gluten free flour so the jury is still out on my favorite one for hotcakes. A single one, as with all other types of flour, is not meant for every recipe, unfortunately. Oh if it were that easy.

        Reply
        • MOMables

          August 14, 2016 at 10:02 am

          I understand your frustration but in this particular recipe, the apple sauce + flax create a firmer bind. the apple sauce alone won’t fully bind. Omitting ingredients and then creating your own modification and not being happy with the results isn’t fair to those of us that develop recipes. These are tested dozens of times (at least on our website) with a specific measurement of ingredients. This particular recipe isn’t kind to experimentation and works best with 1:1 gluten-free flours like from Bob’s Red Mill and King Arthur flour where the protein to starch ratio is close.

          Reply
  74. Vanessa

    July 30, 2016 at 7:48 pm

    I’m not having luck getting them fluffy or cooked all the way it’s always raw even after cooking them for a long Time (5 mins) or more

    Reply
    • MOMables

      August 03, 2016 at 6:42 pm

      what flour are you using for this recipe?

      Reply
  75. Ruthie

    July 23, 2016 at 10:43 am

    Too gummy. :( Used 1-to-1 flour.

    ★★

    Reply
    • MOMables

      July 23, 2016 at 3:46 pm

      What brand? We’ve had the most success with King Arthur!

      Reply
  76. Kristen

    April 20, 2016 at 3:59 pm

    Hey there! I am going to try these tomorrow….does anyone know if you can make the batter in advance and refridgerate? I appreciate your working putting this together! My 14 month old has allergies we can’t quite 100% put our finger on yet so we are gluten, dairy, egg, free….SIGH! Thanks again!

    Reply
    • MOMables

      April 24, 2016 at 4:50 pm

      I think that could definitely work! Let us know if you try it.

      Reply
    • Tasha

      May 05, 2016 at 7:33 pm

      I’m in the same boat! I have a 15 month old daughter!

      Reply
    • Ian

      July 26, 2016 at 4:37 pm

      Yeah, I totally understand. I’m 15 and was recently diagnosed with EOE. It’s similar to an allergy and we don’t yet know what causes it so for 3 months i’m off of wheat, egg, soy, peanuts, tree nuts, dairy, fish, and shellfish. this recipe is super helpful.

      Reply
  77. Brad

    April 17, 2016 at 8:07 am

    Good morning,

    We are new to the gluten free, egg free, and peanut free world – 2 year old son has all of these allergies.
    I just wanted to say that of all of the pancake recipe’s out there, this one takes the cake!!
    Nicely done!

    Writing this one inside the cupboard door!

    Brad

    Reply
    • MOMables

      April 18, 2016 at 11:56 pm

      So happy to hear that!! I know how hard it can be to juggle food allergies. Look around our site for more allergy-friendly recipes!

      Reply
    • Paula

      April 24, 2016 at 3:38 pm

      I agree, also being new to a gluten intolerance I have not had much luck with some recipes. This one was awesome! Delicious , I was so excited when I saw how well they turned out and theres no added fat ;) Thank you!

      ★★★★★

      Reply
      • MOMables

        April 24, 2016 at 4:44 pm

        So happy we were able to help you! We have tons of gluten-free recipes, so look around. :)

        Reply
  78. Marlo

    March 26, 2016 at 9:18 am

    These are good. I’ve tried a few different flours and like both the King Arthur and bobs 1-1 flour best.
    Because we’re not dairy free, Ive tried yogurt in place of the applesauce with success and get extra protein boost. So I alternate between applesauce, which taste more like fritters to me when I use that and Greek yogurt. We add enjoy life chips too, and less cinnamon. It’s hard to find a gf, ef pancake recipe that is fluffy.

    Reply
    • MOMables

      March 31, 2016 at 11:37 am

      I’m glad you got this recipe to work for you. I love those chocolate chips!

      Reply
  79. Lupe

    March 24, 2016 at 1:14 pm

    So good! My 2 year old asks for them every morning and my husband even requests this recipe every weekend. Kinda tastes like apple pie to us. It does come out thick so I add a little water or more milk and heat at a low temperature and cover. It takes a while so you definitely need time doing this way.I prefer the batter to be thick ( it’s more filling and has more flavor.

    I let it brown on one side and once it is golden and crispy. I notice this thick batter once browned can be flipped and mushed down like a pancake. I flip it over and cover it again so that the cake is evenly cooked. I use coconut oil so by the time I flip the pancake it is really hot and smoking if i’m not keeping an eye on it. I turn of the burner soon after the cake has been flipped…then let it cook in it’s own heat (covered).

    Yummy!

    ★★★★★

    Reply
    • MOMables

      March 31, 2016 at 11:43 am

      I’m glad you got it to work out for you!

      Reply
  80. Rosanne

    March 21, 2016 at 8:47 am

    The final mix comes out more like cookie dough – I followed all the instructions – what did I do wrong?

    Reply
    • MOMables

      March 22, 2016 at 3:50 pm

      The brand of flour definitely makes a difference. I’d slowly add milk until it’s the consistency of pancake batter!

      Reply
  81. Lisa

    March 19, 2016 at 12:11 pm

    I am looking for a dairy and egg-free but not gluten-free pancake mix. Just wondering how these would be with just regular all-purpose flour and if anyone has tried them that way??

    Reply
    • MOMables

      March 22, 2016 at 3:55 pm

      I think they would definitely work, but you may need to adjust the amount of milk to get the right consistency. Let us know how they turn out!

      Reply
  82. Rose

    March 16, 2016 at 8:07 am

    very disappointed – followed directions and the batter came out real thick – to get the right consistence I had to add a ton more milk.

    The pancake browned on both sides but was real muchy on the inside – couldn’t eat them. Would be nice to find a pancake that really works and looks like the picture. Liked the idea it was vegan and gluten free.
    Used Arrowhead Mills Gluten Free All Purpose Baking Mix, Bob’s Red Mill Golden Flaxsee Meal, goats milk. Any problem in using these items?

    Reply
    • MOMables

      March 22, 2016 at 4:03 pm

      Hi Rose, I am sorry these didn’t turn out for you. The issue in this recipe is Arrowhead Mills flour. It’s very dry, best for cookies and baking. You will have to use a lot more liquid. Their main ingredient is rice flour and also has rice bran. Sorry! If you want to use Arrowhead mills flours (not my favorite) they have a pancake mix specifically designed for gluten free pancakes, it’s higher on starch (it has both potato and tapioca) I hope this helps.

      Reply
  83. Jamie

    March 09, 2016 at 12:22 pm

    I am not getting the same success as others are. We just got home from picking up some maple syrup at a farm so my 3 year old requested pancakes for lunch. New to a DF/GF diet, I just Googled to find a quick recipe. 1st I will use only 1/4 the cinnamon next time and maybe a punch more sugar. The texture feels gummy to me, and kind of grain-y . I will try grinding the Flax more finely next time and stirring the batter less. I want to give them another shot, but 1st time wasn’t a hit with the kids.

    ★★

    Reply
    • MOMables

      March 09, 2016 at 1:18 pm

      I’m sorry to hear that! Those changes sound fine. Also, all gluten-free flour blends are different, so the pancakes could vary depending on which brand you use. I recommend browsing our website for other allergy-friendly recipes!

      Reply
  84. Melanie

    March 06, 2016 at 1:46 pm

    The pictured pancakes cannot have had cinnamon in them, as two teaspoons make this mix very brown, and are too much. One teaspoon of cinnamon is enough for one cup of flour. Otherwise, they turned out well.

    Reply
    • MOMables

      March 08, 2016 at 12:41 am

      You can use whatever you prefer. Glad you liked them!

      Reply
  85. Suzanna Watkins

    March 06, 2016 at 12:19 pm

    These are by far my favorite pancakes! Every time I make them for people they are ever joyed-vegan or non vegan-! I add banana to mine and they are so good! Thank you so much.

    Reply
    • MOMables

      March 08, 2016 at 12:42 am

      I’m so happy that everyone loves them!

      Reply
  86. Cristina

    February 28, 2016 at 12:08 pm

    Thank you for the recipe ! Although I think it is not good to recommend honey as a sugar substitute because honey becomes toxic when cooked :)

    Best !

    ★★★★★

    Reply
    • MOMables

      March 01, 2016 at 7:47 pm

      We love honey in our house, but everyone’s preferences are different! Thanks!

      Reply
    • Jamie

      March 09, 2016 at 12:13 pm

      What? Toxic? I have never heard this can you explain?

      Reply
  87. Natalie

    February 21, 2016 at 9:24 pm

    Cant thank you enough for this recipe. As a newbie to the allergy life, ive been on a mission to make a vegan gluten free pancake for my 18 month old. Ive tried at least 6 reciped…..all failures. Your recipe saved the day!!!! Bought your flour and it came out perfect! Can you please recommend how to best incorporate banana into the pancake?

    ★★★★★

    Reply
    • MOMables

      February 23, 2016 at 1:14 am

      I’m so happy to hear that, Natalie! I love helping families with allergy needs. You could try replacing the 1/4 cup applesauce with 1/4 cup mashed banana. Let us know if you try it!

      Reply
      • Chris

        March 09, 2016 at 11:36 am

        Hi Natalie! Is there a good substitute for applesauce and banana? My daughter can’t have either of these. Thanks!

        Reply
        • MOMables

          March 09, 2016 at 1:19 pm

          You could try really any pureed fruit. Sweet potato might work. Maybe even dairy-free yogurt!

          Reply
          • Chris

            March 11, 2016 at 7:36 pm

            Thanks Natalie! I will let you know how it goes.

  88. JenJ

    February 13, 2016 at 2:40 pm

    I’ve made these several times and they are delicious, however, mine look absolutely nothing like the photo. I use coconut milk and Bob’s Red Mill GF flour blend. Mine come out extremely thin. No rise, and are a bit gummy in texture. What brands do you use?

    ★★★★

    Reply
    • MOMables

      February 16, 2016 at 3:01 pm

      We love this King Arthur Gluten Free Flour!

      Reply
    • Kathryn

      September 06, 2016 at 9:49 am

      It must be something with Bob’s Red Mill GF flour. I used it too and they was absolutely no rise. Luckily, my kids didn’t mind. Bob’s main ingredient is chickpea flour, which has very different properties than the rice flour that’s the main ingredient for King Arthur. It may be worth noting in the recipe that this won’t work properly with just any all purpose GF flour blend.

      Reply
  89. Jennifer

    February 03, 2016 at 6:28 pm

    I made these using Pillsbury gluten free flour blend and almond milk and they were delicious! Will be making these from now on!

    Reply
    • MOMables

      February 04, 2016 at 3:22 pm

      So glad you liked them, Jennifer!

      Reply
  90. Ang

    January 30, 2016 at 10:56 am

    My 4yo was just diagnosed with several food intolerances and I was searching for a pancake recipe that met the need. Bottom line, this recipe is fantastic!! My 4yo likes them which speaks volumes due to being such a picky eater. I added a few dairy-free chocolate chips as a treat and the kiddo is in heaven. I don’t have the words to say how grateful I am that you’ve done the work here, I’m a full-time working (outside the home) mom with a family dealing with intolerances that do not complement each other so I’m cooking a lot from scratch and having to find a way. This, along with your muffin recipe, has saved a bit of my sanity. Thank you. :)

    ★★★★★

    Reply
    • MOMables

      January 30, 2016 at 12:46 pm

      I’m so happy to hear that! I understand how hard it can be sometimes to deal with food allergies and picky eaters. I’m so happy that you’ve found the recipes helpful. If you can, I suggest cooking for the week on Sunday – it’ll save you tons of time throughout the week! :)

      Reply
    • Donna Green

      February 20, 2016 at 1:43 pm

      Hi there – my little 4 year old is also sensitive to wheat and dairy. He too is VERY fussy when it comes to food. I think he is so cautious of anything he eats cause it causes such bad tummy aches.
      What I do is make up a large batch of pancakes – cook them – and then freeze them flat on cookie sheets. Then if he needs a quick night snack (usually because he refused to eat his supper) I warm up one or two of these in a dry frying pan on my stove on low heat with a lid on it. Then cut up the pancake with a pair of scissors and put a bit of Agave Nectar (not the syrup) in a dish for his “dip-dip” He’s happy and I know he’s not going to bed hungry.

      ★★★★★

      Reply
  91. brinacyl

    January 29, 2016 at 9:00 pm

    hi i tried your recipe using oat flour ( i used rolled oats and made fine powder in food processor). the batter was very runny, so i added 2 tbsp of almond meal. the pancakes were very thin and i had very hard time flipping them over. what did i do wrong ? my daughter can’t have dairy, soy, egg,and wheat. thank you

    ★★★

    Reply
    • MOMables

      January 30, 2016 at 12:44 pm

      This recipe was not designed to use oat flour. You need the starch in gluten-free flour mixes. We love this Bob’s Red Mill Gluten Free All Purpose Flour.

      Reply
      • brinacyl

        January 30, 2016 at 7:24 pm

        thank you for this recipe and your help. peace be upon you.

        ★★★★★

        Reply
  92. AIP Angel

    January 27, 2016 at 9:10 pm

    I am looking forward to trying this recipe, how do think they’ll turn out if I leave out the seed flour, flax? I have people in my family who are on the AIP Paleo diet and they can’t have seeds or nuts. Thanks!!

    Reply
    • MOMables

      January 27, 2016 at 10:51 pm

      Hi! The flax is meant to substitute eggs, so you can try 1/4 cup applesauce or mashed banana or 1 tablespoon tapioca starch with 1/4 cup water (let it sit). You can also Google “egg substitutes for pancakes” and find more options based on your dietary preferences. Hope you find something that works!

      Reply
  93. Tracy Tappin

    January 24, 2016 at 5:35 pm

    This is the BEST gluten free pancake mix I have ever tried. I am not a big pancake person but I really like these. I subbed an egg for the applesauce. They were fluffy and light and really good. Love the cinnamon in it too. I used the robin hood nutri blend flour. Gotta try em!

    ★★★★★

    Reply
    • MOMables

      January 25, 2016 at 12:22 pm

      So glad you loved them!

      Reply
  94. Mel

    January 17, 2016 at 4:04 pm

    I am allergic to tapioca and both King Arthur and Bob’s Red Mill gluten free flours have tapioca in them. Any suggestions for mixing my own flours that would be something similar to either of these brands? Thanks!

    Reply
    • MOMables

      January 18, 2016 at 1:36 pm

      Mel, I’d look for a mix recipe that has another starch instead of tapioca (potato or corn if you can tolerate it).

      Reply
    • Ecj

      January 24, 2016 at 1:30 pm

      I ground oats to make the flour and it turned out really good!

      ★★★★

      Reply
      • MOMables

        January 25, 2016 at 12:23 pm

        Awesome! I’m so happy you enjoyed these.

        Reply
  95. Jonathan

    January 10, 2016 at 11:32 am

    I just made these a few mins ago. They are AMAZING. I don’t have any syrup though haha. I had all the ingredients to make these luckily. I actually had a dream last night where I ate some and I knew I had to make some today. Thank you and much love!

    Jonathan

    Reply
    • MOMables

      January 11, 2016 at 9:12 pm

      Haha, a dream about pancakes is always a good dream! I’m so happy you enjoyed them, Jonathan!

      Reply
  96. Susan

    January 04, 2016 at 10:34 am

    Made these this morning and loved them. I used Robin Hood Nutriblend flour (which I generally find a bit dry – I usually make my own gluten free blend from Buckwheat, Sorghum and Teff). I added some 1 scoop of vanilla protein powder + additional allspice and nutmeg and topped them with a mix of greek yogurt and raspberries. They were really delicious!

    Reply
    • Laura

      January 29, 2016 at 5:14 pm

      What are the ratios of flour in your blend of buckwheat, sorghum and teff?

      Reply
      • MOMables

        January 30, 2016 at 12:42 pm

        We use the Bob’s Red Mill All Purpose Gluten Free Flour and King Arthur’s Multipurpose Gluten Free Flour!

        Reply
  97. Margie

    December 26, 2015 at 2:10 pm

    Thank you for making my Christmas… I made these for my husband who is just like a big kid and he loved them. I was so happy not to give up our Christmas tradition of Pancakes on Boxing day. Thanks! these were by far the best Christmas gift ever. It’s the small thing in life!

    ★★★★★

    Reply
    • MOMables

      December 26, 2015 at 10:51 pm

      I’m so happy you could continue the tradition! No one should have to sit out because of an allergy. Thanks, Margie!

      Reply
  98. Jen

    November 29, 2015 at 12:21 pm

    I made this recipe for my allergy free son, and decided to give some to my daughters as well. ALL of my kids loved it! My son licked his plate, he never licks his plate! He wanted waffles and we were out so I used this recipe instead for pancakes! He wants me to make more lol. Thanks for posting this.

    ★★★★★

    Reply
    • MOMables

      November 30, 2015 at 7:03 pm

      I’m so excited this was a full family favorite! I know the great feeling when you find one recipe that works for everyone. yay!

      Reply
  99. Michelle

    November 08, 2015 at 6:00 pm

    Hello
    I tried this and they tasted great. Just harder to cook than normal pancakes. They stuck to my pan and we’re hard to flip. Any suggestions. They were ugly but my son loved them.

    Reply
    • MOMables

      November 14, 2015 at 11:59 am

      It might be your gluten free mix, they are not all created equal. Please see the recommendations on the post. Also, you might need to grease your pan a little more, again, some mixes absorb more than others and stick. I’m glad your son loved them.

      Reply
    • Ann

      November 19, 2015 at 1:23 pm

      Mine did too. I use a tiny bit of coconut oil in the pan , and I add 2 tbsp of coconut oil to the batter, makes a tender pancake and flippable.

      ★★★★★

      Reply
  100. April

    October 12, 2015 at 10:48 am

    I’m also looking for a easy, go-to recipe for pancakes! Thank you for sharing this recipe. However, mine turned out really gummy as well. I used Pamela’s GF Artisan flour blend. Is this probably why?

    Thank you!

    Reply
    • MOMables

      October 13, 2015 at 9:17 pm

      April, all gf flour blends are different so it will be trial and error. If you use Pamela’s again, reduce the flour by 2 teaspoons and see if that helps a little. Enjoy!

      Reply
  101. Bridgett

    October 12, 2015 at 8:09 am

    Thank you so much for this recipe! I think I’ve tried every GF Vegan pancake out there and this is the ONLY one that I can ever get to work — and it’s delicious! My picky 4 year old loves it and so does the hubby. So thankful we can have pancakes again!! I’ve tried Bob’s Red Mill flour and it works okay, but the King Arthur definitely is the best for this recipe.

    ★★★★★

    Reply
    • MOMables

      October 13, 2015 at 9:18 pm

      so glad this worked out great! For sure KAF all the way.

      Reply
  102. Sasha

    October 07, 2015 at 11:02 am

    How would you recommend freezing/reheating these? And how long do they keep in the freezer? (In the very unlikely occasion that they’re not all eaten up at once!)

    Reply
    • MOMables

      October 13, 2015 at 9:24 pm

      Here is the freezing method and details: https://www.momables.com/how-to-freeze-pancakes/ Enjoy!

      Reply
  103. Michelle

    September 13, 2015 at 9:47 am

    Thank you for sharing this recipe. I did some ingredient replacing due to a few other allergies and the batter was very thin. The pancakes came out delicious, but I’d love to get them a little fluffier. Any input would be appreciated.

    *flour mix: 1 part quinoa flour, 1 part brown rice flour, 1 part potato starch
    ~I added an extra 2 Tbspn of each to thicken the batter a bit
    *1 cup water and a touch of honey instead of the milk
    *brown sugar instead of maple syrup (only because I was out!)

    ★★★★

    Reply
    • MOMables

      September 22, 2015 at 11:49 am

      Michelle, I have not tried the recipe with your combination but due to the fact that quinoa flour and brown rice flour are pretty heavy flours, you will need more baking powder. This mix will also not work exactly like an all-purpose gf flour, so you might have to add a bit more/less liquid to adjust.

      Reply
  104. Debbie

    August 20, 2015 at 4:45 pm

    Hello,

    I am wheat, grain, corn, dairy and egg intolerant. Can I use almond flour instead of GF
    flour? Do you know what the measurements would be if it is possible?

    Thank you,
    Debbie

    Reply
    • MOMables

      August 22, 2015 at 3:02 pm

      Hi, I have not tested this recipe with almond flour. sorry!

      Reply
    • Emily

      December 04, 2015 at 2:34 pm

      I have found that almond flour is best for dense, moist baked goods like muffins and pie crusts. If you’re looking for light and fluffy I would try buckwheat flour. (Despite the name, buckwheat is not wheat and is in fact not a grain at all – it’s a fruit seed.)

      Reply
      • Emilie Hebert

        December 18, 2015 at 4:27 pm

        Thanks for the great advice, Emily!

        Reply
  105. Erin

    August 15, 2015 at 10:51 am

    I am on a mission to find a recipe for gluten-free/ vegan pancakes that actually works. These came out beautifully!!! The only substitution I used was mashed banana for the applesauce. I also added blueberries. SOO happy that when my family requests pancakes on the weekends, I don’t have to serve a crumble pile, or make them with eggs and not get any.
    YAY!!

    ps- I think another thing I owe to my success this round was making sure my pan was hot before putting the batter in! I read that’s important, and it helped!

    ★★★★★

    Reply
    • MOMables

      August 15, 2015 at 8:12 pm

      It is! the pan should be preheated. So glad you found our recipe!

      Reply
  106. Carrie

    August 06, 2015 at 5:45 pm

    I am new to GF. I tried to make this recipe with Robin Hood GF flour. They were gummy and gritty and brown. No fluff whatsoever. Im going to try another flour next time!

    Reply
    • MOMables

      August 11, 2015 at 10:18 am

      their flour is mostly rice flour and the sugar beet fiber is going to make it gummy. I recommend King Arthur flour brand. enjoy!

      Reply
  107. Maria

    July 27, 2015 at 11:40 am

    I use the king Arthur blend and they come out perfect every time. Thank you for sharing these delicious pancakes! My son loves them!

    Reply
  108. Linda

    July 24, 2015 at 7:00 am

    I made these with organic gf all purpose flour. I loved it and my daughter loved it. Thank you. Can I use also brown rice flour and if so would it be the same measurement?

    Reply
    • MOMables

      July 24, 2015 at 9:40 am

      Linda, 100% brown rice flour might yield chewy pancakes. AP GF flour has about 1/3 of it as a starch (typically corn/potato/tapioca) that is what yields the fluff.

      Reply
  109. Sarah

    July 13, 2015 at 9:56 am

    Made these today with my own GF blend and it worked great:

    4 cups brown rice flour
    1 1/3 cups potato or arrowroot starch
    2/3 cups tapioca flour
    2 tbsp xantham or guar gum

    Oh and like I mentioned in another reply, we use pear sauce instead of apples. It was yummy!!

    Reply
  110. Melissa

    May 26, 2015 at 7:57 pm

    I’m new to the whole gluten free world and to complicate matters, we cannot have rice, potato starch, oats, or coconut, which rules out all of the packaged mixes. So, I attempted to make my own flour blend of tapioca starch, sorghum, and almond meal, which was not successful as my pancakes were dense and too moist in the middle. However, my 6-year old twin boys both told me how good the pancakes tasted (bless their little hearts), so I know the recipe yields very tasty pancakes, but my flour blend is causing the problems. Does anyone have any suggestions (or can point me to a helpful website) for a flour blend that can accommodate our dietary needs? Any assistance will be greatly appreciated!!

    ★★★★

    Reply
    • MOMables

      May 27, 2015 at 9:39 pm

      Melissa, what you need are paleo pancakes. Check these out. Use regular milk instead of coconut milk. enjoy!

      Reply
  111. Terri

    May 25, 2015 at 1:40 pm

    Well, maybe it’s the gluten free mix I used (Better Batter), but mine were chewy and runny. They stuck to the pan (I used coconut oil) and ripped apart when trying to flip them. I ended up having to cook them in the oven just to eat them since they were not done in the middle. I followed the directions exactly, even checked the ingredients to make sure I put the right things in. I might try these again with another gluten-free flour, I just had a bad experience with my gluten-free flour :-(

    ★★

    Reply
  112. Jamie

    April 30, 2015 at 7:33 am

    Thank you for this recipe! I subbed the flax for 1 egg and then my computer died so I couldn’t see the rest of the recipe (and in a crunch before school) guessed that it was 1/2 cup of applesauce and it still turned out great! We used raw milk with ours and half raw honey, half maple syrup. Just down to what’s left in the house before a trip to the grocery. I topped these with another thin spread of raw honey and all 4 of my kids loved them!! (ages 6, 5, 3, and 15 months). I used Gluten Free Cafe’s all purpose mix.

    ★★★★★

    Reply
  113. Jen

    April 06, 2015 at 10:45 am

    My son cannot have apples. Is there anything you can sub for the applesauce? Thx!

    Reply
    • MOMables

      April 06, 2015 at 11:39 am

      Pumpkin puree would work. Enjoy!

      Reply
    • Sarah

      July 13, 2015 at 9:54 am

      Also, canned pears, drained, and then directly in the can, use an immersion blender to puree the pears to sauce consistency. We don’t do apples either, so we use pears :)

      Reply
  114. Julieta

    March 29, 2015 at 8:09 am

    My daughter is very picky, today I made this recipe and she ask for more! Oh, I’m a happy gluten free to be mom. Thank you Laura & team.

    Reply
    • MOMables

      April 02, 2015 at 10:01 am

      So glad this was a winner Julieta!

      Reply
  115. Erika D.

    March 15, 2015 at 12:42 pm

    I’m eating these as I type this, so good!! I used 1/2 cup millet and 1/2 cup sorghum flour and used agave instead of maple syrup. They were perfect, no gooeyness in the middle and some of them I even added chopped macadamia nuts before flipping. I used coconut oil in the pan and it gave them a hint of coconut!

    Reply
  116. Megan

    March 15, 2015 at 11:00 am

    I used Pillsbury gluten free flour blend and these, so far, are the best gluten free and vegan pancakes I have ever made! I followed the recipe exactly, other than not putting much cinnamon at all in them. I used Silk Unsweetened Almond Milk as the liquid and did end up using a tad more than the recipe called for as the batter was extra thick. I think this will be my go-to pancake recipe from now on! Thanks for sharing! (Tried giving it 5 stars but it would only let me select 4…)

    ★★★★

    Reply
  117. KateC

    February 22, 2015 at 11:23 pm

    We have been making these for a while and enjoy them. However, they have been gooey in the middle. Tonight I read through the comments before making them and have switched out Namaste GF blend for King Arthur and what a huge difference. So glad I took the time to read through (and admit that I should have just taken your advice in the first place). Thanks for a yummy recipe.

    Reply
    • MOMables

      February 23, 2015 at 5:23 pm

      I’m so glad you made the switch and it worked! the blend makes a huge difference. enjoy!

      Reply
  118. Heather Hartin

    February 10, 2015 at 1:12 am

    Hi, I just tried making these. My frypan was well oiled but they really stuck to the pan & got a bit squished trying to turn them over. Gluggy in the middle but very tasty

    Reply
    • Virginia Cairns

      February 10, 2015 at 3:29 pm

      As mentioned above. this recipe works best with non stick pans. glad you thought they were tasty!

      Reply
  119. Liz

    January 07, 2015 at 5:53 pm

    I was looking for a recipe using King Arthur gluten free multipurpose flour and found this one. I am not Vegan, so I did use organic butter to cook them. The only things I changed were, I left out the flaxseed (had mine too long) replaced that with 1 tbsp of ground walnuts, used 1 tsp cinnamon, 2 tbsp of honey and sprinkled frozen wild blueberries on top of the pancakes and then flipped them when they started to bubble. I had my stainless steel pan set at medium heat. They turned out great! They were a little chewy, but good that way. Everyone needs to understand that the consistency will be different than the standard pancakes. Thank you!

    ★★★★★

    Reply
  120. Tara

    December 14, 2014 at 11:10 am

    Best gluten-free, vegan pancake recipe I have seen thus far! Super easy and quite tasty. I like the idea of adding a little liquid sweetener to the mix, I used black strap molasses and it was quite tasty! Thanks for sharing your recipe!

    ★★★★

    Reply
  121. Trish

    November 23, 2014 at 10:22 am

    First time gfcf here and a bit intimidated with all the recipes. Made these this morning and they were so easy and delicious!!! Thank you so much for posting the recipe!!!

    Reply
    • MOMables

      November 24, 2014 at 8:56 am

      Glad you enjoyed them Trish!

      Reply
  122. Lisa

    November 16, 2014 at 9:41 am

    I have tried many GF, egg free pancake recipes that promised fluffy, yummy pancakes. This is the FIRST one that delivered on the promise! I am so excited!

    Reply
    • MOMables

      November 16, 2014 at 8:15 pm

      I’m thrilled you enjoyed them Lisa!

      Reply
  123. Sally

    November 09, 2014 at 8:19 am

    Best pancakes I have had since giving up eggs! Light, fluffy…and I had no problem at all with sticking. I tried the pumpkin pie version another commenter posted- delish. Thanks so much for sharing, you have made my holiday breakfasts something to look forward to again :)

    ★★★★

    Reply
    • MOMables

      November 10, 2014 at 1:18 pm

      so glad you loved these Sally!

      Reply
      • Kathy

        November 16, 2014 at 5:07 pm

        First time I’ve made a gluten, egg and dairy free pancake (used coconut milk) and they are pretty good except they aren’t exactly fluffy in the middle…kind of gummy. Used Bob Mills GF with Xantham gum. Wondering if that is what they are supposed to be like or was it because I used coconut milk? Will try these on my 5 year old (added mini choc chips) and as long as he approves, I’m good. He can’t have eggs, milk or wheat but wants pancakes everyday. So any tips would be helpful. Thanks!

        Reply
  124. Kim

    November 08, 2014 at 12:11 pm

    Mine were gummy inside, like not cooked in middle but brown on outside. Seems that much cinnamon turned them brown. I used namaste’s perfect gluten free flour. Also, I had a thick batter and had to add more almond milk.

    ★★★

    Reply
    • MOMables

      November 10, 2014 at 1:19 pm

      I always find that gluten free recipes vary by the flour used. the comment above were perfect.

      Reply
    • Carrie

      November 28, 2014 at 10:37 am

      I have the same problem with Namaste gf flour. It’s from the arrowroot. Arrowroot is very nutritious but it tends to made things gummy when I bake with it. SunFlour Mills has a great gf flour mix that is not organic but it’s non-gmo and it works great with the gf,df, ef recipes I’ve tried!

      Reply
      • MOMables

        November 29, 2014 at 11:54 am

        You are right Carrie. I just made muffins this morning with a mix that has arrowroot and they came out gummy. thanks for pointing it out!

        Reply
  125. Chelsea

    November 05, 2014 at 10:40 am

    This was great!! I halved the recipe and put it in my waffle iron. It turned out beautifully. Great to have waffles again!

    ★★★★

    Reply
    • MOMables

      November 10, 2014 at 1:24 pm

      FANTASTIC!

      Reply
  126. Rachel

    October 14, 2014 at 12:53 pm

    We’ve had these twice in the past week and the boyfriend (who is not gluten free) raves and says they are the best pancakes he’s ever had. I can’t wait to make a large batch on my next day off so I can pack some for work.

    Reply
    • MOMables

      October 15, 2014 at 11:05 am

      Awesome!

      Reply
  127. Sabine

    October 10, 2014 at 5:24 pm

    Lovely gluten free pancakes!
    Mine got stuck in my stainless pan at first, so I added extra milk and an egg and they were perfect!
    Thanks a lot!

    Reply
  128. Linz

    October 04, 2014 at 9:16 am

    We left out flaxseed and used Betty Crockers gluten free flour blend- they were a little chewy but the flavor was great! Thanks so much for posting. :-)

    ★★★★

    Reply
  129. Amy

    October 02, 2014 at 3:55 am

    Made these tonight for a naughty dinner.

    I had the flaxseed, but as my daughter does have anaphylaxis, eoe and cd I didn’t want to try something new at night, so I used 1 tbs of quinoa flakes.
    Then I opted for the maple syrup and rice milk.

    I didn’t see the note about the extra 2 tbs flour at first and it was a bit difficult for the first couple, then I added 2 more tbs flour and all was good.

    Yum! and best eaten when almost completely cooled.

    ★★★★★

    Reply
  130. lilmommajenn

    September 27, 2014 at 1:14 pm

    I don’t know what went wrong with mine but they were flat & chewy. Not what I was hoping for.

    ★

    Reply
    • MOMables

      September 27, 2014 at 3:12 pm

      oh no! what flour mix did you use? any substitutions?

      Reply
  131. i

    September 13, 2014 at 10:02 am

    why is the title so misleading?! if they were vegan why the heck is there milk?!?!?!?!

    Reply
    • MOMables

      September 14, 2014 at 11:08 pm

      I don’t know what all the fuss is all about. It clearly states dairy or non dairy milk. I make these with almond milk all the time since my son can’t have dairy.

      Reply
      • Ms Legend

        September 17, 2014 at 7:14 am

        Thanks MOMables for taking the time to share your recipes with my family. Some folks will always find a reason to complain but be not dismayed cos your recipes are yummy & are my go-to recipes in our journey to healthy eating. Thanks again

        ★★★★★

        Reply
  132. Melissa

    September 06, 2014 at 3:58 pm

    These were a big hit at my place tonight!! I had to use a fruit applesauce because that’s all I had, but they were delicious! Thanks for sharing the recipe :D

    Reply
  133. Tiffany

    July 10, 2014 at 2:08 pm

    We have multiple severe and complicated food allergies. We are unable to use binders, baking powders or multiple flours. I used 100% brown rice flour and instead of baking powder(due to allergy) 1 tsp baking soda mixed with 1tsp apple cider vinegar. I also forgot to add the apple sauce and these still came out perfect. I can’t wait to try them without the cinnamon too. Yum! Thank you!

    ★★★★★

    Reply
    • MOMables

      July 11, 2014 at 8:13 pm

      glad they worked for you!

      Reply
      • C

        October 07, 2014 at 8:28 am

        I tried these today. They were yum! I didn’t have applesauce so I subbed coconut oil and voila! Fab pancakes. Thanks.

        Reply
  134. Jude

    July 05, 2014 at 5:23 am

    For anyone in the UK trying this I used Doves S/R, replaced baking powder with 1/8th t/sp of bicarb of soda & added an egg. I had also run out of maple syrup so used date syrup instead. Served to my 8yr with a little bit of Nutella spread on the top & fresh strawberries. Probably lost a mark because I added the strawberries ;-)

    ★★★★★

    Reply
  135. Karin

    July 01, 2014 at 10:46 am

    These were awesome! I followed the recipe and made half with blueberries and have with Enjoy Life chocolate chips. My 2 boys and husband all loved them! Will be making more this weekend!

    Reply
  136. Chris

    June 25, 2014 at 6:40 pm

    These pancakes were delicious, but my batter was too thick. Is it best to just keep adding milk or applesauce until the batter reaches the desired consistency?

    ★★★★★

    Reply
    • MOMables

      June 25, 2014 at 9:58 pm

      the thickness will vary depending on the all purpose flour you use. I wouldn’t go overboard on the liquid. perhaps an extra tablespoon next time. Glad you loved them!

      Reply
  137. Kirsten

    June 11, 2014 at 1:08 pm

    Followed the recipe and my both my kids and my niece LOVED them! My son is super picky, so we didn’t even tell him they were healthy til he was done!!!

    THANKS!!!! :-)

    Reply
  138. Sarah

    June 07, 2014 at 12:16 pm

    These are so goood! They’re kinda stretchy. When I first put them on the pan, I was skeptical, but they turned out great!
    I put a little bit of almond flour in mine to give some more protein, then added some raisins to give it the “raisin/cinnamon bread” feel to it :)
    Delicious! Thank you!

    ★★★★★

    Reply
    • MOMables

      June 07, 2014 at 3:36 pm

      great idea on the cinnamon raisin!

      Reply
  139. msquel

    May 31, 2014 at 3:31 pm

    Thank you for the recipe! I’m definitely bookmarking it. Do most people have ground flax in their GF kitchens? Because I got diagnosed just 7 months ago. No matter, I didn’t need it and the results were DELISH. I used whatever GF flour I had which was the Bob’s Red mill (w/o the Xanthan gum he recommends on the label for “All Purpose” substitutions.

    In fact, I had a chuckle making your recipe because it wasn’t until afterwards that I thought “Hey, this has no eggs in it!” Kinda made me laugh. And the light flavor of cinnamon apple was great. Also with the baking soda, they were very very FLUFFY which is a nice surprise. Which I don’t get a lot with my GF cooking. No one complained either (damn right, if I have to cook GF for myself this house will eat what I make!) Some of the other things I’ve made are too gummy and so rubbery it’s like a ton of resistance when you chomp down.

    Reply
    • MOMables

      June 02, 2014 at 2:14 pm

      Thrilled you enjoyed the recipe!

      Reply
  140. Sheila

    May 27, 2014 at 2:23 am

    Hi, does ‘flax’ in this recipe mean flax seed oil? Thanks

    Reply
    • MOMables

      May 27, 2014 at 8:19 am

      It means ground flax. Thanks for pointing it out, I’ve revised the recipe.

      Reply
  141. Trish

    May 24, 2014 at 9:13 am

    I just made these for breakfast with Bob’s Red Mill GF All Purpose Baking Flour. They turned out really well. I did use a non-stick pan and canola oil, and a very thin spatula, and did not have problems with sticking. Thanks!!

    ★★★★★

    Reply
  142. Yasmina

    May 09, 2014 at 10:00 am

    So happy right now after no eating hotcakes for so long!!! They were great, the only difference i did was not putting applesauce and putting an egg instead. So not vegan but it held together well and didn’t stick either. I also added some chocolate chips to be extra naughty!! I make my own GF flour mix, 25% Oat bran flour 25% Brown rice flour and 50% tapioca starch.

    ★★★★★

    Reply
    • MOMables

      May 09, 2014 at 4:39 pm

      so glad they turned out great!

      Reply
  143. Eve

    May 08, 2014 at 11:45 pm

    When I first bit into it, I thought it was the best pancake I’ve ever had.
    Small changes I made:
    I added about a 1 tsp of apple cider vinegar to 1-2 portions of the mix because I like buttermilk type pancakes, it turned out fine.
    Thanks to someone’s tip, I subbed 3 tsp oil for the applesauce, as I didn’t have applesauce on hand.
    Also heated up a little oil and salt before putting the batter in the pan.

    I’m not used to making pancakes since I’ve been wheat-free, and I’m glad I tried this easy recipe!

    ★★★★

    Reply
    • MOMables

      May 09, 2014 at 4:40 pm

      Awesome! enjoy for a long time to come!

      Reply
  144. Amy

    May 06, 2014 at 7:42 am

    Loved these! I woke up one morning and my son wanted pancakes, so I was looking for a recipe that I could use what we had on hand… I mixed my own flour (1/3 brown rice, soy and potato flour) and used a can of coconut milk because I forgot to go shopping. I was out of apple sauce so I threw in about a tablespoon of coconut oil… but they came out great! I’ll be making them again even when I do have other ingredients!

    Reply
  145. Paul

    April 22, 2014 at 7:31 pm

    Loved them! Great taste, easy directions!

    Reply
  146. Mahaila Sutton

    April 16, 2014 at 7:30 am

    Worst pancakes I have ever made. They stuck to the pan way too much and it was practically imposible to get to that “happy medium” for the batter. I would not recomende these to anyone.

    Reply
    • MOMables

      April 17, 2014 at 11:57 am

      sorry they didn’t work for you.

      Reply
    • KAY B

      April 18, 2014 at 8:46 am

      Sadly these stuck to the pan as well. I used enough oil on the heated pan :( I wonder what can be done to prevent them from sticking?

      ★★

      Reply
      • MOMables

        April 19, 2014 at 11:55 am

        Ours don’t stick on our non-stick griddle or pans. The pan might of been too hot.

        Reply
  147. Wendy

    April 13, 2014 at 1:36 pm

    I used 1/2 rice flour and1/2 coconut flour, besides that didn’t change a thing. Was very thick. I had to pat it into patties using my hands. Didn’t stay together when flipping. Then I tried adding an egg and a bit more milk(dairy free). Little better. Tasted good but didn’t look like the photo at all.
    This was my first time using coconut flour….could that be the problem?

    ★★★★★

    Reply
    • MOMables

      April 14, 2014 at 3:32 pm

      1/2 rice flour + 1/2 coconut flour is not a substitute for an all purpose baking flour mix for this recipe. Coconut flour absorbs 3-4 times more liquid than standard gluten free flours and should not be substituted in recipes. Coconut flour has very specific measurements for recipes… I’m sorry they didn’t turn out well! All purpose flours are typically made of 2 parts grain 1 part starch. You’ll love them next time!

      Reply
  148. Pauline

    March 23, 2014 at 12:23 pm

    I added eggs back into mine…therefore I added 1/2 c more flour, 1 tsp more baking powder, 1 tbsp syrup, more apple sauce and 1 tsp of vanilla. Turned out great!! THANK YOU!!

    Reply
    • MOMables

      March 24, 2014 at 3:20 pm

      glad they came out great for you Pauline! :)

      Reply
  149. brooke

    March 18, 2014 at 6:35 pm

    mine also stuck to the pan really bad, and I even tried coconut oil & a low temp.. how do yours not stick???

    Reply
    • MOMables

      March 19, 2014 at 12:44 pm

      I typically use a griddle since I’m making pancakes for so many. It’s non stick. I set it to 300. But on the stove, it’s over medium-low heat on my non stick pan. They come off fine… I’m so sorry!

      Reply
  150. Adry

    March 05, 2014 at 10:47 am

    This pancakes tasted so goood!!!!! I’m new to the GF world and since I don’t know much, I had a hard time flipping the pancakes, they sticked completely to the pan, I did make sure the pan were hot enough, enough oil.. but every time.. I had the same problem.. what did I do wrong? I used regular pan spray and coconut oil, none work for me :( . for flour I used GF Bobs Red mill all purpose flour..
    Thanks!

    Reply
  151. Polly

    February 17, 2014 at 10:04 am

    We used the “Gluten Free Pantry All Purpose Flour” and they turned out delicious!! The kids loved them. We found the recipe because I had run out of eggs and needed an eggless recipe this morning. Thanks for posting it!!

    ★★★★★

    Reply
  152. Holly E

    January 29, 2014 at 8:11 am

    I LOVE these pancakes! Super easy to make and healthy too! My family gobbles them up and they couldn’t even tell they were gluten free when they first had them :) I have been making these at least once a week, and sometimes just for myself because I get those gluten deprived cravings for a doughy, hardy breakfast and these are just as satisfying as a normal wheat pancake

    Reply
  153. macalla

    January 29, 2014 at 2:55 am

    I know that a lot of GF recipes calls for xanthan gum…sows king arthra gf flour already have xanthan gum.in it? I use bob red mill gf all purpose flour and it doesn’t have xanthan gum.

    Reply
    • MOMables

      January 30, 2014 at 11:06 am

      If your mix doesn’t have Xanthan gum, you are going to have to add it.

      Reply
      • Maria

        February 05, 2014 at 12:44 am

        How much Xantham? The recipe doesn’t call for any. I make my own GF blend without it. Thanks

        Reply
        • MOMables

          February 05, 2014 at 9:45 pm

          I dont know about your blend Maria. I would start at 1/4 teaspoon. it will vary by mix.

          Reply
          • Maria

            May 26, 2014 at 11:45 am

            My blend is 70/30. I mix 70% whole grain (millet, sorghum, brown rice etc) whatever I have on hand and 30% starch (potato, tapioca, glutinous rice). I just made these and the husband loved the flavor but they were pretty gummy inside. I didn’t add any xanthan. I will next time and hope that helps. Thanks for all your recipes and tips.

            ★★★★

          • MOMables

            May 27, 2014 at 8:23 am

            Maria, if they were gummy inside reduce the liquid a bit next time. Not all mixes are the same. Xatham will help bind the ingredients as well.

  154. Kelly

    January 27, 2014 at 9:17 am

    Ok. I followed this recipe exactly and I am new to this all gluten free dairy free concept…but my pancakes are extremely gummy on the inside as if they aren’t done…I can barely cut them with a knife. I used Baking Co. Gluten free all purpose flour. Where am I going wrong here??

    Reply
    • MOMables

      March 02, 2014 at 10:35 pm

      I’m sorry Kelly, I am not familiar with that blend. My favorites are Better Batter, Cup4Cup, Pamelas Blend, and King Arthur Flour.

      Reply
    • Jacque D

      March 22, 2014 at 7:20 pm

      I had same issue. I cooked at lower temp for a little longer. Plus I think it’s pretty thick so I added a couple tablespoons of applesauce and extra milk. This is the best gluten free pancake recipe I’ve found by far. Beats the box pancake mixes that are gluten free as I don’t feel they are worth buying! I’m changing cinnamon to pumpkin pie spice because I love pumpkin pancakes! I bet these work great in the waffle maker, might help with cooking issues.

      Reply
      • MOMables

        March 24, 2014 at 3:21 pm

        Jaque, for the waffle maker, add 2-3 tablespoons extra milk. you want the mixture to be a bit runnier than pancakes.

        Reply
  155. April

    January 19, 2014 at 1:13 pm

    I have been using your recipe for a while now. My husband and I love it! Thank you for sharing!

    Reply
  156. Tiffany

    January 10, 2014 at 1:25 pm

    Can you use almond flour instead? I need something wheat free and gluten free.

    Reply
    • MOMables

      January 11, 2014 at 2:03 pm

      Tiffany, you can’t. this isn’t a grain free pancake recipe.

      Reply
  157. Lyndsay

    December 01, 2013 at 10:37 am

    I made these into pumpkin pie and nog pancakes for the holidays. I subbed pumpkin pie spice for the cinnamon, pumpkin for the apple sauce and coconut nog for the milk. They are delicious!! Thanks for the recipe!

    Reply
  158. Kayla

    November 19, 2013 at 9:38 am

    So yummy, just made them! I used a banana as my binder since I was out of flax so they were a little sticky but still so good and my 3 yr old loved them. Thanks for the recipe!

    Reply
  159. Jen K

    November 10, 2013 at 12:51 pm

    Theses do not come out looking like the picture. They are more on the brown side than yellow. They will only be yellow if using a non GF flour.

    Reply
    • MOMables

      November 10, 2013 at 3:39 pm

      I assure you that in both pictures the pancakes were gf. We also used golden flax.

      Reply
      • Jen K

        November 11, 2013 at 12:17 pm

        Can u please tell me what brand of flour u used? I used the new Robin Hood GF flour. Also didn’t use golden flax, but not sure that would change the colour.

        Reply
        • MOMables

          November 11, 2013 at 12:40 pm

          I use King Arthur Gluten Free Flours for nearly all my gluten free recipes. I’ve found that it bakes with the best consistency. the darker flax will make them brown. golden flax is much lighter (light yellow) when ground.

          Reply
          • RosieMom

            January 25, 2014 at 9:13 am

            I used king Arthur flour too and this came out great.
            Thank you for the delicious recipe.

  160. Sarah Grace

    November 09, 2013 at 8:02 am

    Is it possible to use buckwheat or rice flour?

    Reply
    • MOMables

      November 09, 2013 at 4:49 pm

      for this recipe you cannot use buckwheat as it’s too heavy. and 100% rice will not turn out good. sorry!

      Reply
  161. Julie

    October 20, 2013 at 6:11 pm

    These were great! My kids loved them. Can I store these room temp for a couple days? If I put them in the freezer how do you warm them up especially for kids lunch? I baked them in mini muffin tins.

    Thanks!

    Reply
    • MOMables

      October 20, 2013 at 9:06 pm

      I store them in the fridge once cooled (although I am sure overnight in the counter will be fine). To freeze, line a baking sheet with wax/parchment paper, lay them flat, freeze for about an hour and then transfer to a zip bag. To use for lunch, thaw overnight in the fridge and toast in the morning.

      Reply
  162. Christina

    September 01, 2013 at 8:35 pm

    What else is packed for lunch in the bento box pictured? Looking forward to trying this recipe!

    Reply
    • MOMables

      September 01, 2013 at 8:46 pm

      Blackberries and turkey rolled up.

      Reply
  163. Christine

    August 31, 2013 at 10:35 am

    Can I substitute the flax for something? My son is allergic to flax seeds ( if used for egg, he is also allergic to eggs..). Hoping to try your recipe :-) looks amazing

    Reply
    • MOMables

      August 31, 2013 at 4:57 pm

      the flax in this recipe is to substitute egg.

      Reply
      • Ludicrous Mama

        September 03, 2013 at 11:33 am

        I thought the applesauce was for the egg. I just use mashed banana (when I have them) instead of eggs. I imagine you could just omit the flax. I think it’s just there for nutritional benefits.

        Reply
    • Davonne Parks

      February 09, 2014 at 2:37 pm

      We’ve made these several times and just omitted the flax since we didn’t have any. We used King Author’s Flour (which doesn’t have any gums) and we didn’t add an extra binder. They’ve turned out wonderfully every time!

      Reply
    • MOMables

      March 02, 2014 at 10:37 pm

      can he have ground chia seeds? it worked great for me.

      Reply
    • Dana

      April 27, 2014 at 8:57 am

      Ground Chia seeds act just like flax.

      I’m looking forward to trying this recipe. Thank you!

      Reply
  164. Christi King

    August 28, 2013 at 12:06 pm

    Thank you for all of the wonderful df/gf ideas for my sons!! What a blessing! Do you have a favorite gf flour blend that you make up or purchase for your pancakes, muffins, etc.?

    Reply
    • MOMables

      August 28, 2013 at 3:09 pm

      You can’t go wrong with Bob’s Red Mill or King Arthur Flour.

      Reply
      • Marcela

        August 15, 2015 at 11:19 am

        Ok I have tried different flour mixes with the last one being bob Mills. I’m using coconut milk and pear sauce as substitutes but the pancakes are coming out gooey in the center. Any suggestions?

        Reply
        • MOMables

          August 15, 2015 at 8:11 pm

          cut back in the amount of pear sauce. It has a higher water content than apple sauce (or add an extra teaspoon or two of flour). Also, spread them out thinner, this should work.

          Reply
      • Viana

        March 29, 2019 at 10:11 am

        How about using almond flour instead of gf flour?

        Reply
        • MOMables - Laura

          May 19, 2019 at 12:13 pm

          This recipe was not developed to be used with almond flour.

          Reply
    • freddiethefish

      November 29, 2013 at 12:59 pm

      You can also use chia seeds for egg substitute.

      Reply
    • MOMables

      March 02, 2014 at 10:38 pm

      I forgot to add Pamelas’s blend and Cup4Cup. they are my new go-to blends. If you have a costco, pamela’s is available there!

      Reply

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  1. Best Pancake Syrup Recipes Ever | Laura Fuentes says:
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    […] (not much frankly) from the lovely Laura of MOMables.com (thank you Laura!). The original recipe is here and it’s much, much healthier than mine because I can’t resist brown sugar […]

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