Fluffy Vegan Eggless Gluten-Free Pancakes

Breakfast, Eggless, Gluten-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan



Hello my loves! Today I’m sharing a breakfast recipe which is a staple at our place! A pancake recipe that checks all the right things: vegan, no egg, no milk, gluten-free, free of refined sugar, super delicious and also fluffy! There are also no nuts or soy in this recipe so for all of you guys with any of those allergies, this recipe is for you! These pancakes are also quite nutritious as they contain some superfood buckwheat!

You would be able to find most of the ingredients needed quite easily at your local supermarket; however there are just a couple of things that you may need to look for if you don’t have them already. These would be the buckwheat, rice flour (regular, not glutinous), cornmeal (not cornstarch) and the Organ egg replacer (which is useful to have in the pantry for baking or binding ingredients). I believe most good supermarkets would have these ingredients too and most Asian supermarkets would have the rice flour. Update: I have also made these pancakes without the Organ egg replacer and instead made a chia “egg” which is 1 tbsp of chia seeds mixed with 3 tbsp of water and left for a few minutes to thicken up. It works just as well.


I love these vegan pancakes as they are so versatile and easy and you can top them with whatever you like! You can also watch how to make them through my YouTube video below. Enjoy and have a lovely day!

Fluffy Vegan Eggless Gluten-Free Pancakes
Yields 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1/4 cup buckwheat
  2. 1/4 cup cornmeal (not cornstarch)
  3. 1/4 cup rice flour (regular, not glutinous)
  4. Pinch of salt
  5. Pinch of cinnamon
  6. 1 1/2 tsp baking powder
  7. 1/2 cup oat milk (or other vegan milk)
  8. 1 tsp vanilla essence
  9. 1 1/2 tbsp agave
  10. Orgran egg replacer equivalent to 1 egg (or a chia "egg")
  11. 1 tbsp margarine melted (or coconut oil)
  12. Some margarine (or coconut oil) for the pan
  1. Mix all the dry ingredients in a big bowl until well-combined.
  2. Then mix in the oat milk, vanilla essence and agave and combine well.
  3. Combine the egg replacer into the batter and then mix in the melted margarine and combine.
  4. Add some margarine to a hot non-stick pan and make sure the pan is well-coated with the margarine. Add the batter into the pan and cook the pancakes on medium to medium-high heat. Once the bubbles have formed, flip the pancakes over. They should be golden brown on each side.
  5. Serve with your favourite toppings and enjoy!
  1. For the chia "egg" mix together 1 tbsp of chia seeds with 3 tbsp of water. Set it aside for a few minutes to thicken up.
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Hi & Welcome!

Hi and welcome to my food blog! I'm Zhouer and I make healthy vegan recipes that are also all gluten-free and sugar-free! Check out my YouTube channel for recipe videos. I hope you like them and if you make anything, tag me on Instagram or Twitter @veganrecipescom as I would love to see your creation! :) Read more about me...

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