Briana Boldin

Follow me on Facebook

Briana Boldin

Follow me on Instagram

sThis has been my go-to recipe for years now and still guests are blown away at how delicious they are while also being completely vegan and usually completely gluten-free as well.

I like my pancakes crispy on the outside and light and fluffy on the inside – and this recipe is a fool-proof way to achieve just that!

We like to eat pancakes any time of day around our house… since this recipe only takes 5 minutes to mix together and another 5 frying up, it’s sometimes our favourite choice for a quick family dinner on a busy night!

Makes about 20 pancakes


  • 1 1/2 cups all purpose flour (for gluten free, sub with 1 cup brown rice flour plus 1 tbsp arrowroot starch or your preferred GF flour blend)
  • 1 tsp baking soda
  • 1 tsp baking power
  • ½ tsp salt
  • 1 tbsp raw or coconut sugar
  • 1 tsp cinnamon
  • 1½ – 2 cups plant-based milk (start with less and increase as needed – you may need more than 2 cups for certain GF flour blends, add one or two tbsp at a time)
  • 1 tbsp avocado oil, plus more for frying

In a large glass bowl, whisk together the flour, baking soda, baking powder, salt, sugar, and cinnamon.

In a separate bowl, whisk together the milk and oil and immediately pour into the dry ingredients, whisking to bring together.  If the batter is a bit too thick (GF flours soak up more liquid than wheat flours), add a few additional tablespoons of milk at a time until it’s perfectly thick and still viscous. Keep in mind that the thickness or thinness of the batter directly affects the thickness or the thinness of the pancake.

Let the batter rest as you heat your pans on medium-low heat. Start with a tablespoon or so of avocado oil in the pan. Whisk the batter once more before scooping any batter.

Use a trusty spoon to scoop about 3 tbsp of batter into the hot pan to form each pancake – I can usually fit 4 or 5 pancakes per large pan.

Cook over medium-low heat until clear bubbles have risen up through the pancake and the bottom side is deliciously browned – about 3 mins. Flip pancakes and cook an additional 1 or 2 minutes.

Move to a gently warmed oven to keep warm as you fry up the rest of the batter, or dig in right away!

Serve hot with pure organic maple syrup. We also like to include peanut butter and fresh fruit.



Share This