Vanilla Flapjacks

These light and fluffy vanilla bean flapjacks make for a great breakfast treat. They are also gluten-free and vegan-friendly!


Serves 2

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  • 1 cup gluten free flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 3 tbsp apple sauce
  • 2/3 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1/4 cup agave nectar / maple syrup
  • seeds from 1 vanilla pod / 1 tbsp vanilla extract
  • 1/4 cup hot water {optional}


Combine coconut milk and apple cider vinegar and allow to stand for five minutes.

Sift flour, baking powder and baking soda in a medium sized bowl.

Whisk together coconut milk mixture, agave, vanilla and apple sauce.

Add wet ingredients to dry ingredients and mix until completely combined.

If batter is too stiff, add up to 1/4 cup of warm water to create a more liquid consistency. Batter should not be completely runny and still spoonable.

Heat a drop of coconut oil in a non stick pan.

Add one tablespoon of batter, per pancake, to the pan.

Allow to cook for two minutes or until air bubbles start to form on top of pancakes.

Flip pancakes over and allow to cook through on medium heat.

Serve with salted caramel sauce or maple syrup.

Recipe courtesy of Cupcake Richard.