top of page
  • Teresa Laury

Gluten Free Vegan Pancakes

Panqueca Vegana Sem Glúten

I got very happy to have discovered a vegan, gluten-free and without a lot of starch pancake recipe, which is not very easy to find.

I have no problems with gluten and as you can notice there are many recipes with wheat flour on the blog. I do not think we need to cut gluten from our diet, unless we are intolerant to it. But I consider interesting we to have a varied diet. So, to eat wheat flour food for breakfast, lunch and dinner everyday is too much, in my opinion.

I enjoy trying new things in the kitchen and I decided to try a new ingredient: the chickpea flour. And I loved!

This recipe is a adaptation of a vegan and with gluten recipe and it was totally aproved in my house. It is very nutritious and easy to digest.

Gluten Free Vegan Pancake Recipe

Serves: 3 persons Difficulty: easy Time: 5 minutes


1/2 cup rice flour 1/2 cup chickpea flour 2 tbsp tapioca flour 1/2 tsp sea ​​salt 4 tsp oil 1 + 1/4 cup of water


  1. Add to the blender cup the ingredients in the following order: water, oil and dry ingredients;

  2. Mix well all ingredients together;

  3. Heat a nonstick skillet and put the batter;

  4. Let the pancake cook until you see bubbles then flip it over to cook the other side. It's ready!


  1. The more liquid the batter are, the thinner will be the pancakes. Adjust the amount of water if necessary;

  2. The pancakes will not stick if you use a non-stick pan in a good condition. In this way you does not need greasing it;

  3. The batter can be stored in the refrigerator for less then 2 days.


This is a light and digestible food.

For Kapha dosha eat a small quantity.

bottom of page