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Gluten Free Vegan Pancakes

  • Beginner
  • 14 crêpes de 4 po
  • 25 min
Baking Success Or Baking Mess


2 tablespoons ground flax seed
6 tablespoons warm water
1/2 cup Fleischmann's® Corn Starch
1 cup oat flour
½ cup brown rice flour
2 teaspoons Fleischmann's® Baking Powder
½ teaspoon baking soda
1 teaspoon cinnamon
pinch of sea salt
2 ripe bananas, mashed (¾ cup)
1 teaspoon vanilla extract
1 cup almond or another dairy substitute milk
3/4 cup Crown® Lily White® Corn Syrup
3 tablespoons Mazola® Canola Oil
optional- add chocolate chips, chopped pecans or walnuts


Combine the

ground flax and warm water in a small bowl and allow to sit until thick and

gel-like, about 5-10 minutes.

In a bowl whisk

together corn starch, flours, baking powder, baking soda, cinnamon and salt.

In a separate large

bowl, mash the bananas until very smooth, add in the vanilla, almond milk, corn

syrup, oil, and your flax mixture “Flegg”, whisk until well blended. Add flour mixture to wet ingredients and blend

well with a wooden spoon.

Preheat a large

skillet over medium heat. Once it is hot

add a teaspoon of oil or cooking spray to pan before adding your pancake

batter. Using a ¼ cup measuring scoop,

pour batter into pan leaving a bit of space between each pancake. Cook for about 3-4 minutes or until golden

brown, then flip and cook other side for another 3-4 minutes. Lower your heat if they start to get browned

too fast. Repeat until all batter is


Serve with fresh fruit and your favourite syrup.

*TIP* Try adding your

favourite add-ins like chocolate chips, chopped pecans or walnuts.

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