Gluten Free Vegan Pancakes for Christmas Morning

2 min

The Paleo Penguin
Print Recipe

When I could eat what I wanted, I used to love pancakes! Especially going to iHop or Denny’s for an all day breakfast. Now, when I want pancakes, it is usually only on special occasions.

The one thing that frustrates me about following a paleo diet, is everything is made with almond flour. I mean any baked good, pastry, or yummy treat! Not being able to have almonds makes this super frustrating as I try to limit my carbs. Hence, why I say pancakes are a treat for me.

When you cook gluten free, you know it is not always all it is cracked up to be. When you go gluten free, you sacrifice taste a lot. This is why it took me a long time to figure out what worked for pancakes. Texture is a big thing for me with food. I don’t eat certain things, just because I don’t like how it feels in my mouth.

For those of you that are in the same boat as me, I figured I would share this recipe and hope that someone gets some enjoyment out of it for the holiday season or just when the craving for pancakes strikes you. Enjoy!

The Paleo Penguin

Gluten Free Vegan Pancakes

Erin Chapman
These aren't quite paleo pancakes as I can't use almond flour due to a nut allergy, but for a treat once in a while, they are the bomb!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people


  • 1 cup Gluten Free Bisquick
  • 1 cup Coconut milk
  • 2 tbsp Olive oil 1 in recipe, 1 for cooking in pan
  • 1 tsp vanilla


  • Add milk, vanilla and oil in a bowl and wisk together. Gradually wisk in the Gluten Free Bisquick until well mixed.
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  • Heat up a non-stick pan and add the extra splash of olive oil into the pan to ensure they don't stick. To see if it is hot enough, watch and see if the oil moves around easily. Turn heat down to low and scoop in batter. I like the batter thicker so you need to spread it flatter with the spoon. If you don't want to do this, add a smidge more milk till you have the consistency you like.
  • Keep an eye on the pancake and when you start to see the edges getting dryer, this means it is ready to flip. These pancakes don't bubble like standard pancakes. Make sure to use a spatula that is big enough so they don't break in half.
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  • Flip the pancake and cook till they are brown like you like them. Some people like them darker. Remove from heat. I top them with vegan butter and syrup. Sometimes I use jam instead.
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Due to my allergies, I use coconut milk. If you want, any other type of plant based milk will do. 
Keyword Dairyfree, Eggfree, Glutenfree, nutfree, Soyfree, Vegan, Wheatfree

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Erin Chapman

Erin is the owner and creator of The Paleo Penguin. She has multiple food allergies and cannot eat eggs, beans, most nuts, dairy, wheat or gluten. If you are looking for recipes with those ingredients, keep scrolling as you won't find it here.


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