Gluten-Free & Vegan Pancakes Using Metta Flour

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An 8-ingredient gluten-free and vegan pancakes that come out fluffy every time!

PREP TIME: 5-10 minutes

COOK TIME: 10- 15 minutes

TOTAL TIME: 15-20 minutes

Yields: 6/ 3-4” pancakes


  • ¾ cups Metta gluten-free flour
  • 2 Tbsp granulated sugar
  • ¼ tsp salt
  • 2 Tbsp any oil
  • 1 egg replacement (or Egg for non-vegan option)
  • 1 tsp pure vanilla extract
  • 1 Tbsp gluten-free baking powder (add last)
  • ¾ cup + 2 Tbsp dairy-free milk (dairy milk for non-vegan option)

Note: Adjust ingredients, if altering batch size


  1. In a large bowl whisk the egg replacer (or egg), granulated sugar, pure vanilla extract, and the vegetable oil together.
  2. Add Metta gluten-free flour, gluten-free baking powder, and salt to the egg mixture and mix or whisk until fully combined.
  3. Stir in milk and mix or whisk until smooth.
  4. Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  5. Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
  6. Top with vegan butter, maple syrup or favorite topping. Enjoy!.
  7. These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 15 – 20 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

*Adapted and modified from

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PREP TIME: 20 minutes COOK TIME: 30 minutes TOTAL TIME: 50 minutes Yields: 12 (muffins) Category: Dessert, Snack Cuisine: Gluten-Free, Vegan Freezer Friendly 1 month Does it keep? 3-4 Days Ingredients 1.5 flax eggs

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