Posted in Recipes on 13.02.2025
Gluten Free Vegan Peach Pancakes
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 9 large pancakes Print recipe?
Gluten free vegan peach pancakes – light, fluffy, fruity and the perfect easy summer breakfast!
I’m assuming you’re here because you’re as much of a pancake lover as I am. Well get ready to meet your new favourite pancake recipe because these gluten free vegan peach pancakes are full on fluffy giants.
They’re pretty much everything you want from an American-style pancake – fat and fluffy and full of delicious fresh peach flavour.
We’ve got peaches whizzed into the oat pancakes as well as slices of fresh peach added to the batter while they cook. The peaches get lightly caramelised and give a lovely buttery flavour.
And they couldn’t be easier to make – minimal ingredients too.
How to make pancakes without eggs (or flour!)
Sky high fluffy pancakes are easily achieved without eggs. Instead baking powder does the heavy lifting with a bit of a boost from a chemical reaction between the vinegar an the baking soda. Don’t worry, you don’t taste the vinegar.
Simply put all the ingredients (apart from a couple of the peaches) into a blender cup and blend until smooth. This is a thick batter because we’re using oats instead of flour to make them gluten free pancakes. The thick batter helps them hold their shape in the pan and give them the rise for super fluffy pancakes.
Heat a large non stick frying pan over a med/high heat then drop in spoonfuls of the batter, allowing enough room in the pan to flip them over.
Add a couple of slices of fresh peach to each pancake, gently pushing them into the batter.
Cook until bubbles start to form in the top of the pancakes then flip them over. Cook for a further minute on the other side. Repeat until you’ve used all the batter.
Serving your peach pancakes
Keep the cooked pancakes warm in a low oven while you cook the remainder of the batter or reheat them in the microwave.
To serve I love a big dollop of plain vegan yoghurt and an extra drizzle of syrup. Lightly poached strawberries (cook with a little orange juice and syrup until just soft) are a real treat for a weekend brunch too!
Looking for even more vegan pancake recipes?
I have a whole post for all your vegan pancake needs! If you specifically want gluten free pancakes try these:
Chocolate Pancakes with Chocolate Sauce
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
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Gluten Free Vegan Peach Pancakes
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 9 large pancakes
Ingredients
- 240ml (1 cup) plant milk
- 1 tablespoon apple cider vinegar
- 230g (2 cups) rolled oats
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 50g (1/4 cup) light brown sugar
- 1 teaspoon ground cinnamon
- 3-4 fresh peaches
- Optional to serve: vegan yoghurt, maple syrup, poached strawberries (see note)
Instructions
- Into a blender cup put the milk, vinegar, oats, baking powder, bicarbonate, sugar and cinnamon and the flesh from one of the peaches
- Whizz until thick but smooth then transfer to a jug or bowl
- Cut thick slices from the remaining two peaches - you want 18 slices in total
- Heat a large non-stick frying pan over a medium heat then drop in spoonfuls of the batter, spacing far enough apart for you to flip
- Add a couple of slices of peach to each pancake, gently pushing them into the batter
- Cook until bubbles form in the top of the pancakes then flip them over and cook for a minute on the other side. Repeat until you’ve used all the batter
- Keep the cooked pancakes warm in a low oven or reheat in a microwave
Notes
- To poach strawberries: gently boil halved strawberries in a little fresh orange juice and maple syrup for 5-10 minutes until soft but not mushy. Add the grated orange zest for extra orange zing!
Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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