5-Minute Gluten-Free Pancakes

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Whether you’ve resolved to go vegan, practice Meatless Mondays or just eat healthier overall, you’re going to need a start each day with a nutritious, plant-powered breakfast. And, no, that doesn’t mean grabbing a bar from the pantry every day. Instead, whip up these vegan, gluten-free pancakes, made from oats and white rice flour. Mixed in your blender, these flapjacks come together quickly and cook in only five minutes. Don’t have five minutes to spare? Make them ahead of time and freeze—they can be reheated in a jiffy!

Stack of gluten-free pancakes with toppings | Vitacost.com/blog

Serves 1-2


1/2 cup gluten-free rolled oats
1/2 cup white rice flour
2 Tbsp. coconut sugar, optional
1/4 tsp. baking soda
1/2 cup unsweetened non-dairy milk
4 oz. unsweetened applesauce

Toppings (optional)

Maple blueberry syrup (or regular maple syrup)
Chia seeds
Pumpkin seeds
Fresh blueberries
Large flaked coconut


  1. Preheat a clean, non-stick frying pan over medium heat.
  2. While the pan heats, combine all ingredients in a high-speed blender, scrapping down the sides between pulses, if necessary.
  3. On fully heated pan, pour desired amount of batter and cook for 2-3 minutes on each side. Batter will make approximately 6 small pancakes, 4 medium-sized and 3 large.
  4. Repeat step 3 until all batter has been used.

Note: Store leftovers in the freezer for up to 2 months. To reheat, place in the oven at 325 degrees F for 6-8 minutes.