Pancakes & Waffles Archive

I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web


  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray


  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.



More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

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Gluten Free Vegan Pancakes — My Favorite Recipe

Posted October 30, 2012 By Sandy

I have tried lots of Gluten Free Vegan Pancake recipes.  Some were interesting and some …. well, let’s just say, I never made them again.

Over the years, I have taken several different recipes and combined them together to make my own recipe.  Taking bits and pieces of each recipe to suit it to my tastes and nutritional requirements is actually a fun project!

When I developed this recipe, I started with the Apple Pancake recipe my mother used to make when I was younger.  I loved the tastes of apples in pancakes (or any kind of fruit in baked goods!).  Then I looked for Gluten Free ingredients and some extra tasty grains and seeds to add to the nutritional value.

Here is my recipe:

Gluten Free Vegan Apple Pancakes

Recipe Type: Breakfast
Author: Sandy Dell from
Serves: 1 – 2
  • 1 medium apple, cored
  • 1 Tablespoon Chia/Salba seeds
  • 1/3 cup pecans
  • 1/2 cup (or more) water
  • 1/2 cup Gluten Free biscuit or pancake mix
  • 1/3 cup dry Gluten Free oats
  • Coconut oil
  1. Put nuts and chia seeds in food processor and process until coarsely chopped. Remove and place into medium mixing bowl.
  2. Add apples to food processor and chop into small pieces
  3. Mix dry ingredients into nuts, seeds and apples. Add water and let the mixture sit for a few minutes while you warm the pan and melt the coconut oil.
  4. Pour batter (add more water if the mixture is too thick) into heated pan and cook 5 or so minutes until underside is a light brown.
  5. Flip and cook for another 3-5 minutes.
  6. Top with Coconut Nectar or Pure Maple Syrup


I would suppose you can substitute other fruit for the apple, but this is the way I like it best!!


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Fruity Gluten Free Pancakes

Posted August 30, 2012 By Sandy

Pancakes are a special favorite of mine.  I love to try different types and recipes — Gluten Free Vegan, of course!  I found this Fruity Gluten Free Pancake recipe on One Green Planet’s website and immediately fell in love with it.

In my standard recipe, I use lots of applesauce and do not add any extra liquid — which works out great.  But this recipe uses whole apples — and bananas too!  What a wonderful combination of flavors!!

Using fruit in recipes eliminates the need for adding sugar — a big plus in my book!!  With the fruit and the nuts along with the dry ingredients makes this a very nutritious pancake!

Fruity Gluten Free Pancakes
Recipe Type: Breakfast, Pancakes
Author: Marlymcmillen_ogpblogger
  • 1 medium apple, cored and chopped
  • 1 medium banana, chopped
  • 1 tablespoon flax seeds, ground
  • ¼ cup raw almonds
  • ½ cup water
  • ½ cup gluten-free flour, (I used brown rice flour)
  • ⅓ cup dry oats
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 pinch cinnamon
  • ¼ teaspoon vanilla
  • Vegetable spray
  1. Blend first 4 ingredients in a blender and let it sit for a few minutes
  2. Add the gluten-free flour and dry oats into the blender for a few seconds until everything is blended.
  3. Add baking soda, powder, and cinnamon, and vanilla. Add more water (or soy milk) if you think the mixture is too thick.
  4. Heat your pan or griddle over medium high heat. Spray some vegetable spray, and pour about 1/4 cup of this fruity pancake batter in the pan. Be sure to allow enough space between the pancakes. When you notice bubbles appearing on the top of the pancakes, flip them. It helps if you spray some veggie spray in the pan or griddle while the pancake on the spatula.


Since I am allergic to flax seeds and almonds, I would probably substitute Chia seeds and walnuts or pecans.  And I would top with Coconut Nectar Syrup — yummm …. I think I’ll go to the kitchen and whip up a batch of these for lunch!!

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Strawberry Pumpkin Waffles

Posted August 14, 2012 By Sandy

My husband and I were sitting outside last evening enjoying the nice weather when he remarked that it was starting to feel a bit like fall (of course, this was at the end of a 96 degree day).  So, in celebration of the ending of summer, I found this lovely Strawberry Pumpkin Waffle recipe.

Now, as far as I am concerned, we have a month of summer left, but these waffles will taste good in the summer as well as in the fall!!

Vegan, Gluten Free

Strawberry Pumpkin Waffles

(vegan, gluten free, soy free)

Serves 4

2 tsp baking powder
1 cup + 2 tbsp brown rice flour (see below for additional flour options)
1/2 cup + 2 tbsp potato starch (see below for additional flour options)
1 tsp cinnamon
Dash salt
1/2 cup pureed pumpkin
1 cup almond milk
1 tsp apple cider vinegar
1 tbsp coconut oil
1 tbsp agave syrup
1 cup strawberries, cut into small pieces
Coconut oil spray

1. Mix dry ingredients together with a whisk.

2. Mix together wet ingredients (including pumpkin) with a whisk until slightly frothy. Add wet ingredients to dry, mix well, and then add strawberries and mix to incorporate. If you need to add some almond milk to make the batter appropriately thin, do so (it can vary from try to try). It should resemble any standard waffle or pancake batter, but maybe be slightly thicker.

3. Spray a waffle iron with coconut oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle! It’ll ensure the best results.

4. Serve with additional strawberries.


If you are looking for more pancake or waffle recipes, check out our additional recipes on this site!

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Gluten Free Vegan Pancake Recipes

Posted July 11, 2012 By Sandy

Pancakes are a universal breakfast comfort food!  Gluten Free Vegan Pancakes can be just as much as a comfort food as the gluten counterparts!!

Today I am featuring TWO Gluten Free Vegan Pancake Recipes:

  • A Gluten-Free Vegan Protein Pancake Recipe
  • Hempseed Pancakes, Vegan and Gluten Free!

Both recipes are unique and include some very nutritious ingredients — a great way to start your day!

A Gluten-Free Vegan Protein Pancake Recipe

  • 1 scoop Vegan Protein Optimizer Formula, 30g
  • 1/4 cup Gluten-Free Rolled Oats, 25g
  • 1 tbsp Natural, Unsalted, Peanut Butter, 15g
  • 1/2 tsp Chocolate Stevia Sweetener, 1g
  • 2/3 cup Water

READ FULL RECIPE — and check out all the photos!

No flour in the above recipe.  The peanut butter mixed with the oats sounds really yummy.  Add in the protein powder (can use your favorite kind) and you have a ‘high powered’ pancake!

Hempseed Pancakes, Vegan and Gluten Free!

1 ¼ cup brown rice or sweet white sorghum flour and ½ cup tapioca or potato starch
½ cup shelled hempseeds, ground finely in a food processor or a spice mill
½ tsp sea salt
2 tsps baking powder
1 ½ cups almond milk
1 tbsp coconut oil
1 tbsp agave syrup, maple syrup, or stevia to taste
1 tsp apple cider vinegar


Hempseeds, in this recipe, are really nutritious and good for you!  And I really like the coconut oil that was included in the recipe.

Gluten Free Vegan Pancakes are wonderful — not just because they are Gluten Free and Vegan, but because they include some many wonderful ingredients that are good for EVERYONE!  As many white flour, fatty pancakes that we, as a society eat, it is great to see some alternatives that we can share with our gluten friends!

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Gluten Free Vegan Blueberry Waffles are wonderful — but Gluten Free Vegan HUCKLEBERRY Waffles are even better!!

I took the liberty of adding the huckleberry option to this Gluten Free Blueberry Waffle recipe.  Living in huckleberry country myself, I would always substitute huckleberries for blueberries in my pancakes or waffles (or any recipe calling for blueberries).

Gluten-Free, Vegan Blueberry Waffles

Gluten Free Blueberry Waffles2 cups rice flour
2 teaspoons baking powder
1/4 teaspoon salt
2 “eggs” (Ener-G Egg Replacer)
1 2/3 cups unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup agave syrup
2 tablespoons vegetable oil
1/2 cup frozen or fresh blueberries or huckleberries


If you do not have access to huckleberries where you live, you can buy them from my friends at Northwest Wild Foods:

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Gluten Free Vegan GREEN Pancakes

Posted May 15, 2012 By Sandy

Okay, I know!  This recipe should have been posted for St. Patrick’s Day!!

But seriously, getting enough protein rich greens in your diet is often a challenge.  Gluten Free Vegan Green Pancakes may be a good solution.  The ‘green’ is mostly from Kale, but I would think you could use Collards, Spinach or Swiss Chard …. or any nutrient rich greens.

Recipe calls for Navitas Naturals wheatgrass powder.  After checking their website, I see that it is listed as Gluten Free.  If you have any doubts or reservations,  I would use the spirulina, or just leave it out.

Green Pancakes

(vegan, gluten free, soy free)

Gluten Free Vegan Green Pancakes

Serves 4.  Makes 8-10 large pancakes

2/3 cup chickpea flour
1/2 cup almond flour
Dash salt
2 tsp baking powder
1/2 packet stevia or 1 tbsp maple syrup
1/2 cup kale (packed), washed, dried, and chopped
1 tsp Navitas Naturals wheatgrass powder or spirulina (optional)
1 1/4 cups almond milk
1 tbsp flax meal + 4 tbsp warm water


If you are a pancake lover, makes sure to check out the link for several other pancake recipes (Please note — Not all recipes are Gluten Free).  More recipes on pages:

  • Vegan Carrot Cake Pancakes (GF option)
  • Vegan Buckwheat and Quinoa Pancakes (GF)
  • Vegan Blueberry Pancakes (GF option)
  • Vegan Protein Pancakes (GF)
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Gluten Free Vegan Waffles

Posted April 16, 2012 By Sandy

I treat myself to homemade Gluten Free Vegan pancakes or waffles every weekend!  Thinking about them and planning for that wonderful Saturday morning breakfast, helps me make it through the week.  I use to buy pre-made Gluten Free waffles, but since learning to make my own, I don’t buy those anymore … they no longer tastes as good to me.

Following is a similar healthy recipe for Gluten Free Vegan Waffles.  This recipe includes bananas and pecans, but if you check out the original post, she makes some other interesting suggestions:

Banana Pecan Waffles – Gluten-free, Vegan + Refined Sugar-free

1 large or 2 small organic banana(s), mashed – you are looking to get approximately 1 cup
1 3/4 cups unsweetened vanilla almond milk (or other non-dairy milk) – make sure it is room temperature, not cold
1/2 cup coconut oil, melted
10-15 drops liquid stevia (or you could use approx. 1 tablespoon of maple syrup or another liquid sweetener of your choice)
1 teaspoon vanilla extract
2 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
1 1/2 tablespoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/2 cup roughly chopped unsalted pecans (or any other nut of your choice. mini chocolate chips would be really good, too)

1 banana sliced
1/4 cup of roughly chopped pecans
non-dairy butter
maple syrup
or anything else you might like.

Preheat your waffle iron. Make sure it is properly greased with cooking oil or non-stick spray. I drizzled a bit of grape seed oil on mine and made sure to spread it around. Cooking oil will give your waffles a nice golden outside that you won’t get with cooking spray.

In a large mixing bowl, whisk together the mashed banana, almond milk and melted coconut oil. Be sure your almond milk isn’t too cold or it will solidify the melted coconut oil. Add in your stevia and vanilla extract and give it a good stir.

Then add in the flour, baking powder, sea salt and nutmeg. Mix very well to combine, then fold in the chopped pecans or other goodies. Allow the batter to sit for 3-5 minutes.

Add 3/4 – 1 cup of batter to your hot waffle iron. Cook for 3-5 minutes, depending on your machine’s instructions. Mine took just over 4 minutes. Any less for me and the waffle would stick to either side of the iron and come apart in two when I opened it to check on it.


Following is a listing of the different sweeteners you can use in this recipe (or others):

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Gluten Free Crepes

Posted April 12, 2012 By Sandy

Gluten Free Crepes are such a delicacy!  I love the image of a thin sweet pancake wrapped around an array of strawberries, raspberries or huckleberries — topped with a bit of sprinkled powdered sugar!  What an image!!

Luckily, Living Without recently published a recipe to makes this little delicacy — Gluten and Dairy Free!  the article makes several suggestions for filling, which I am sure would be tasty as well, but I still prefer my with berry filling.

So here is our featured recipe …

Gluten Free CrepesGluten Free Crepes

½ cup gluten-free flour blend
½ cup milk of choice (dairy, rice, soy,
almond, hemp)
¼ cup warm water
1½ tablespoons sugar or 1 tablespoon honey or agave
¼ teaspoon salt
2 large eggs
2 tablespoons grape seed oil or melted coconut oil + more for pan

1. Combine all ingredients in a food processor and blend until smooth. Do not over-mix or batter will become foamy.

2. Pour batter into a pitcher, cover and refrigerate for 30 minutes to 3 hours.

3. Using a paper towel, wipe the inside of a well-seasoned 6- to 8-inch crêpe pan, cast iron or non-stick skillet with a small amount of oil. Place pan over medium heat.

4. Stir the batter and pour 2 tablespoons into the pan, tilting to coat the bottom with a very thin layer of batter. Cook just until the top is set and edges are slightly browned. Turn crepe over and cook the other side until it’s lightly browned. Cook remaining crepes, stirring the batter before each one.

5. Place finished crêpes between sheets of parchment or waxed paper. Serve immediately or refrigerate for later use. Reheat gently in microwave or in preheated 325-degree oven.


Living Without  is one of my favorite magazines.  Especially written for folks who need to “living without” certain foods, this full color magazine is filled with recipes, cooking tips and many Gluten and Dairy substitutions.

If you don’t read this magazine regularly, you are really missing out.  You can order via the link below:

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Gluten Free Waffles Recipe

Posted March 13, 2012 By Sandy

Next to pancakes, Gluten Free Waffles are probably one of the number one favorite breakfast … or dinner meals!  Waffles, hot off the griddle, with that wonderfully crisp texture … smothered in syrup (coconut nectar syrup, of course!) …. And this recipe is vegan as well!!  Personally, I would use coconut or hazelnut milk, but almond will work great as well!

Homemade Waffles

3/4 cup almond milk (or other non-dairy milk)
2 tablespoons coconut oil, melted
1 tablespoon ground flaxseed
3 tablespoons water
3/4 cup gluten-free multi-purpose flour blend (I like King Arthur’s)
1/4 cup sweet white rice flour
2 teaspoons gluten-free baking powder
3 tablespoons xylitol (or regular granulated should be fine)
1/2 teaspoon sea salt
fresh blueberries, strawberries, bananas or other fruit, for garnish
maple syrup

Gluten Free Waffle Recipe


If you like this recipe, please tell your friends … or better yet, post to Facebook, Twitter or wherever your Gluten Free Vegan friends hang out!

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