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Easy Gluten Free Vegan Fluffy Birthday Cake Pancakes

These vegan gluten free funfetti pancakes are so quick and easy and contain only 7 healthy ingredients! It's as simple as combining the dry ingredients with the wet ingredients and topping the gluten-free pancakes with a delicious vanilla glaze.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 7 pancakes
Calories: 1273kcal
Author: Bailey Campbell

Ingredients

  • 1 tbsp apple cider vinegar
  • 1 cup unsweetened almond milk
  • 1 Bobs Red Mill egg replacer
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil melted
  • 1 cup gluten free flour I used Bobs Red Mill
  • 1 tbsp baking powder
  • pinch of salt
  • sprinkles
  • ¼ cup vegan butter
  • ½ cup white or yellow boxed cake batter
  • 1 cup powdered sugar
  • 4 tbsp non dairy milk I used almond milk
  • sprinkles

Instructions

  • In a small bowl, make buttermilk by combining the apple cider vinegar and almond milk. Let sit to thicken.
  • In a separate small bowl, make the egg replacer (instructions on package).
  • While these sit, make the cake batter icing. Cream the butter with an electric mixer. Then add all other ingredients and cream till smooth. Add sprinkles at the very end.
  • Continue making pancakes - In a medium size bowl, whisk the egg replacer, coconut sugar, vanilla extract, and coconut oil.
  • Add in the gluten free flour, baking powder, and salt. Mix till combined. Then stir in the buttermilk and let sit for 1-2 minutes. Once liquid is fully absorbed, fold in sprinkles.
  • Scoop the batter into a 1/4 cup and pour onto a heated greased griddle or pan.
  • Once batter begins to bubble and pop on top, flip the pancakes and cook until golden brown.
  • Top with cake batter icing and serve! Can also serve with maple syrup, butter, or favourite toppings!

Notes

Can sub one real egg for egg replacer if desired.
Can use white sugar or monk fruit in place of coconut sugar.

Nutrition

Serving: 1grams | Calories: 1273kcal | Carbohydrates: 169g | Protein: 16g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 38g | Trans Fat: 5g | Cholesterol: 154mg | Sodium: 1295mg | Fiber: 4g | Sugar: 95g