Gluten-Free and Vegan Pancakes

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Total Time
10 mins
10 mins

Do you miss the old days? These will sure help you to remember.

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  1. Mix rice flour, baking powder, cinnamon, and nutmeg in a medium sized bowl.
  2. In another bowl, mix egg replacer, unsweetened applesauce, melted "butter", and stevia extract.
  3. Slowly combine both mixes.
  4. Add water (or rice milk, soy milk, almond milk) to desired consistency.
  5. Bake on a preheated non-stick griddle flipping once.
  6. Serve with syrup, fruit, honey, whatever!
Most Helpful

4 5

it's great, but definitely needs some salt to make the flavor pop.

4 5

I was very happy with how these pancakes turned out. First, I halved the recipe. It made 7 pancakes, which is more than enough for my daughter. Second, I used a combination of white rice, brown rice, and sorghum flour. Third, I substituted 1/2 tbsp soy flour and 1 tbsp water for the EnerG. Fourth, I substituted 1 tbsp maple syrup for the liquid stevia. That's it! The pancakes had a lovely texture and flavor. My daughter liked them very much. Also, the batter was very thick ... I needed to use quite a bit more liquid (rice milk) than the recipe called for. Overall, very very happy with this pancake that not only is tasty, but meets my daughters dietary needs :-)