Vegan, Gluten Free, Fluffy Pancakes!!


Today I woke up to breakfast in bed! Mainly though cause it was 1 pm and my mom was like — where are you? why haven’t you eaten anything yet??

Anyway, it was delicious!! Especially because this past year I have just been RIDICULOUSLY UNABLE to make one good vegan, gluten-free pancake that doesn’t stick in the middle. My mom has always been an amazing cook though. Here’s her recipe. It features sorghum flour (which provides 8g of protein in every 1/2 cup)  millet flour (also known as ragi in India, it provides 12 g of protein in every 1/2 cup) and flaxseed meal (4.3 g of healthy fats made up of omega-3/omega-6 fatty acids in every tbs). All three help prevent the middle of the pancake from remaining too liquidy.

Prep time: 20 mins

Cook time: 20 mins


  •  Dry ingredients to be mixed
    • 1/2 cup ragi flour (aka millet – both brown and white varieties are fine)
    • 1/2 cup sorghum flour
    • 1 tbs flax meal
    • 1 tbs Bob Red Mill’s Egg Replacer (optional but recommended)
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • a pinch of salt
  • Wet ingredients to be whisked
    • 4 tbs agave
    • 1 tbs vanilla extract
    • 1/4 cup applesauce
    • 1/2 mashed banana
    • 1 tsp baking powder
    • 1 1/4 cup non dairy milk (she used soy. i prefer almond or coconut.)
    • 2tbs oil of your choice (i prefer coconut for some added healthy fat or olive oil)


  1. Mix dry ingredients.
  2. Whisk wet ingredients
  3. Slowly mix dry mixture into the wet mixture.
  4. Grease a pan with oil or vegan butter and heat on medium high.
  5. Once pan is hot, drop a ladle-full. Cook 1-2 minutes until bubbles form.
  6. Flip & cook another 1-2 minutes.
  7. Serve topped with your favorite fruits, nut butter, and/or syrups.



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