Gluten Free Vegan Pancakes

Every Sunday in our house is Pancake day (Sabbath is cold cereal (homemade granola) day), and when we hit the gluten free wall, it suddenly fell through the floor. Mom tirelessly worked through many many trials of different recipes, and we bought plenty of freezer waffles too. Finally the following recipe developed, was refined, and put into service. And Pancake day was reinstated in all its glory!

This recipe works great for waffles too.

Author: Jolene Strack

Yield: 4-6 servings

Seasons: All


• 4 cups+ water

• 2-4 tablespoons of ground golden flax seed, more helps to stretch the recipe

• 1-3 tablespoons Avocado oil (depends on how much you oil pans or the skillet)

• 1 teaspoon Vanilla Extract (optional)

• 1 cup Millet Flour (I often use extra fresh ground flour from making Millet Flax bread, see part III)

• 4 cups Rolled Oats

• 2 teaspoon Baking Powder

• 1/2 teaspoon Baking Soda

• Pinch of Salt


• Frozen (or fresh) blueberries

• Carob chips

• 1 cup Pumpkin Purée (or you could try a different squash)

• 1 tablespoon Maple Syrup


1. Place all Ingredients in blender, including maple syrup, except for the Blueberries and Carob chips. (Blendtecs or Vitamixes work great) Blend on batter button twice, in a Blendtec.

2. Add Blueberries or Carob Chips, pulse in blender if you think they’re too big.

3. Add more water if it’s too thick, thicker batter makes denser pancakes, generally.

4. Fry em up. At less than medium heat, generally. Optimize for your stove.

5. Flip ‘em.

6. Eat ‘em. With your desired toppings of course.

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