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Stack of healthy vegan buttermilk pancakes with maple syrup

Vegan Buttermilk Pancakes

  • Author: Mikyla
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Gluten Free


Fluffy and healthy vegan buttermilk pancakes. These are the best gluten-free pancakes, full of protein, delicious, and perfect for brunch!


  • 1 3/4 cup oat milk 
  • 1 1/4 tsp. apple cider vinegar 
  • 1 cup oat flour
  • 1 cup quinoa flour
  • 1 1/2 tsp. baking soda
  • 1 3/4 tsp. baking powder
  • 1/4  tsp. salt 
  • 1 tsp. vanilla
  • 1 Tbsp. maple syrup
  • 1/2 cup blueberries (optional)


  1. Make vegan buttermilk by combining oat milk with the apple cider vinegar in a medium bowl. Set aside for 5 minutes and allow the milk to curdle. 
  2. Add vanilla and maple syrup and still. 
  3. Add in oat flour, quinoa, baking soda, baking powder, and salt and mix well. 
  4. Drop some coconut oil onto a pan, pour 1/4 cup of batter onto a hot pan and sprinkle with blueberries.
  5. Wait until the batter starts to change the texture and little bubbles appear on the surface before flipping.
  6. Flip the pancake and cook for half the time on the other side until golden brown.
  7. Repeat until batter is finished. 
  8. Slather with vegan butter, your favorite toppings, and enjoy! 


The secret to the perfect pancake is patience. Keep the temperature on medium/low so it cooks throughout evenly without burning!


  • Serving Size: 2 pancakes
  • Calories: 300
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 9

Keywords: gluten free, pancake, oatmeal, quinoa