August 13, 2019

Gluten free & vegan mini breakfast pancakes

Pancakes are probably one of my all time favourite breakfast options, and these mini pancakes are both gluten free & vegan, and are the perfect weekend breakfast treat, combining only 6 ingredients. The best part is getting creative with the toppings, my favourite is vanilla soya yoghurt, maple syrup, almond butter and raspberries! If you make these pancakes don’t forget to tag me in your social media photos, they are so simple to make and taste delicious!

If you are after a more American style fluffy pancake recipe I have one of these on my blog too (it’s gluten & dairy free but not vegan as it does contain eggs) which you can find my clicking here.

You will find my mini vegan pancake recipe below.

You will need (serves 1-2 people, depending on how hungry you are!):

100g gluten free self raising flour

1 tsp baking powder

Pinch of sea salt

2 tbsp caster sugar

1/2 tsp vanilla

130ml soya milk (can also be substituted for any other milk alternative)


  1. In a large mixing bowl combine your self raising flour, baking powder, sea salt and caster sugar, mix well.
  2. Add your vanilla and soya milk and whisk well until full combined and lump free.
  3. Add around 1 tsp of oil to a large saucepan and allow to heat for a couple of minutes. Pour your pancake batter into your saucepan (around 2 tbsp of batter per pancake), you should be able to cook 4 mini pancakes at a time.
  4. Wait for bubbles to form on the surface of your pancake and then flip and cook for another 2 minutes.
  5. Top with your desired toppings and enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

Alice x

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