I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

best vegan gluten-free pancakes

best vegan gluten-free pancakes

These pancakes are EVERYTHING!  🙌  We’ve been eating them for breakfast all week because we just can’t get enough.  😋  I mean, is there even such a thing as enough pancakes?  I don’t think so, anyway.  😎  And when they’re free of oil or butter, refined sugar, and gluten-y, processed flour, I ain’t even worried about having pancakes for breakfast every day this week...  💁🏻

I have another gluten free pancake recipe that I usually make, that have about half the ingredients in them that these do.  We’ve always enjoyed those, but they don’t have the thick, fluffiness to them that I really love and crave in a good pancake.  I’ve tried upping the proportion of oats and adding some baking powder in that recipe, but in addition to thickening the batter, it also dries it out.  👎  So instead of just resorting to my usual vegan/AP flour pancake recipe, I tried making a gluten-free flour mix by adding some quinoa and cornstarch to the oats.  I also added some baking powder and chia seeds to help with the light, fluffy element I was looking for.   

And these new and improved vegan/gluten-free pancakes are uhhhhhhhh-mazing!  🙌  They’re light, fluffy, thick, tender and not at all dense or gummy (like a lot of gluten-free pancakes I’ve tried).   And they’re absolutely perfect when topped with some chocolate chips, fresh berries and maple syrup.  🍫🍓  Now excuse me, while I go ahead and make yet another stack of these babies! 👋

Servings Prep Time Cook Time Total Time
8 pancakes 1 mins. 8 mins. 9 mins.


  • 1 cup old fashioned rolled oats
  • ¼ cup quinoa
  • 1 tablespoon corn starch
  • 2 teaspoons baking powder
  • 1 tablespoon chia seeds
  • ½ teaspoon cinnamon
  • 1 ripe banana
  • 3/4 cup almond milk
  • 1 teaspoon vanilla
  • 1 teaspoon olive oil or cooking spray


  1. Heat griddle or large pan over low to medium heat.  Grease with olive oil or cooking spray.
  2. Place oats, quinoa, cornstarch, baking powder, chia seeds and cinnamon in a blender.  Blend into a powder. 
  3. Add banana to the blender and pulse a few times, until incorporated into powder.  
  4. Add almond milk and vanilla and blend until everything is combined into a batter. 
  5. Let the batter rest for a minute or two. 
  6. Use a ladle or a ¼ cup-measuring cup to spoon batter onto griddle or pan.  Cook for about 4 minutes (this will vary depending on size).  Once batter is set on the face-up side, and the bottom side is golden brown (use a spatula to lift and check), flip and cook for another few minutes. 
  7. Serve and enjoy!

Toddler Tip:

Add some chocolate chips or blueberries to the batter for your little ones!

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