• breakfast / dairyfree / glutenfree / lowsugar / nutfree / pancakes / vegan / vegetarian

    The Easiest Fluffy Vegan Pancakes (gluten-free)

    Fluffy Vegan Pancakes that are gluten-free and packed with organic plant-based protein!

    Fluffy Vegan Pancakes that are gluten-free and packed with organic plant-based protein! Satisfying and healthy stack to start the day!Fluffy Vegan Pancakes that are gluten-free and packed with organic plant-based protein!

    FLUFFY PANCAKES. Where have you been all my life?

    I kid, I am a sucker for fluffy pancakes and they are a part of my eats a few times a week. But this is the very first VEGAN fluffy pancake recipe on the blog and I am so excited about it. These fluffy pancakes are plant-based, gluten-free and packed with extra protein to make them extra satisfying and filling.

    When Jord and I were in Carmel the other week, we got the hotel’s buttermilk pancakes for breakfast. I am never going to say that my pancakes are better than traditional buttermilk pancakes (I’d be lying to you), but I can say that my pancakes won’t have you in a carb coma 20 minutes later.

    Pancakes aren’t just a weekend food in our home. I eat them during the week for breakfast (or let’s be real, lunch or dinner) and Jord will take some to work too. Work breakfasts can be more exciting than just a granola bar (here are some of our other favorite portable breakfasts!).

    What I love most about the pancakes is how few ingredients you actually need to make them.

    I have used oat flour and spelt flour before and both times it turns out great. You’ll  need your go-to dairy-free milk, coconut oil and most importantly, protein powder

    There are times that I really want to add protein to my recipes but have found it can be over powering in flavor. Now don’t get me wrong, I do love the flavored proteins we can add but there are times I just want to add plant-based protein without any extra flavor to the recipe. Garden of Life’s Organic Plant Protein is grain-free AND it comes in an unflavored flavor (that sounds funny, ha!).

    I was a little hesitant on using it at first and didn’t really think it would be possible to have a protein powder that didn’t overpower the flavor of the recipe, but Garden of Life’s unflavored variety is amazing. I have been baking with it too and you forget there is even protein i there! Plus their plant protein is easy to digest and is free of gluten and grains. There is no chalky texture and it has a pea, flaxseed and chia seed based with over 1 Billion CFU of probiotics (um hi, amazing).

    They do have a handful of flavors like vanilla, coffee and chocolate in addition to the unflavored one. Any of these protein flavors will work in these fluffy cake-y pancakes. Garden of Life also makes a variety of other proteins and supplements. You guys know my obsession for their brand, and I cannot recommend their products enough!

    These pancakes freeze very well so feel free to whip up a batch and safe some for later! Don’t forget to drizzle your favorite nut butter on top. My two favorites are (here and here – code RACHL for free shipping on $20 or more on GG!).

    Craving more pancakes? I gotcha covered!

    Fluffy Vegan Pancakes that are gluten-free and packed with organic plant-based protein!Fluffy Vegan Pancakes that are gluten-free and packed with organic plant-based protein!

    Fluffy Vegan Pancakes (gluten-free)

    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Yields 8 small pancakes


    • 1 cup oat flour (spelt flour or gluten free works too!)
    • 1 tablespoon baking powder
    • 1 cup almond milk (or any milk!)
    • 2 tablespoons liquid coconut oil
    • 3 tablespoons Garden of Life Organic Plant Protein (unflavored - sub more flour if you don't have protein)
    • 1 teaspoon vanilla extract


    1. Heat a large skillet with coconut oil or butter and stay on medium/low heat
    2. In a large bowl add all the pancake ingredients together and mix well so there are no clumps
    3. Let the batter sit for a couple minutes to thicken then begin adding about 3 tablespoons of batter per pancake to the skillet (my skillet fits about 3 pancakes at a time)
    4. Cook on each side for about 3 minutes or until ready to flip
    5. Repeat until all batter is gone and enjoy with your favorite toppings!
    6. I used nut butter, granola and some coconut yogurt.
    7. *Will stay good in the fridge for a week or you can freeze these for longer!


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    xx, Rach

    Thank you Garden of Life for sponsoring this post. It means so much to me to work with brands I love and believe in!




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  • Reply Cuenta March 19, 2018 at 5:48 am

    Thanks I was stoked with the outcome.

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  • Reply 6-ingredient Vegan Chocolate Scones (gluten-free) - rachLmansfield July 1, 2018 at 7:31 am

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  • Reply Adrienne Harris August 5, 2018 at 1:17 pm

    I just tried these and I was pleasantly surprised. I always seem to have a nightmare of a time with vegan pancakes, desserts etc. but these worked out great. I even got my mom to eat some which is a small miracle. Will be making these again. Thanks Rach!!

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  • Reply Madison September 3, 2018 at 11:17 am

    Can I use almond or coconut flour?

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    • Reply Rachel September 4, 2018 at 4:32 pm

      haven’t tested! feel free to try some of my pancake recipes that use almond flour on the blog. xx

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  • Reply Emma September 9, 2018 at 12:08 pm

    Can I make these without the protein powder?

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    • Reply Rachel September 9, 2018 at 12:19 pm

      hi as recipe says, if you don’t have any protein just add more flour. xx

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