Vanilla shortcake pancakes

These fluffy vanilla shortcake pancakes are  gluten-free and vegan. What I love about them is that fluffy, cake-like texture you get and plus a really nutritionally rich meal.


  • Mix the dry ingredients together thoroughly before adding the water.
  • Once you add the water, gently fold together until “just mixed” without over-mixing the batter.
  • Let the batter sit for a good 5 minutes. It will expand and get light and fluffy.
  • Make sure the pan is pre-heated. I set the element just above medium heat and then let the pan heat for at least 5-10 minutes.
  • Let the pancakes cook until edges are browning and they look almost cooked through.


Once you add the water, the baking powder will react and start to puff up. The batter will become light and airy so it’s not your typical thick, pourable pancake batter. Rather than pour it into the pan, you kind of scoop it and spread it around with a spoon to get the size you want. Also, the batter does not taste particularly good before you cook it but once it’s cooked, the pancakes are delicious!


Before I leave you to it, let’s get into a few suggestions for the best pancake toppings, which are basically the best part.

These are my favorites:

  • strawberries and bananas
  • lactose-free yogurt
  • nuts and agave syrup
  • peanut butter
  • cocoa syrup

Vegan & gluten-free vanilla shortcake pancakes

These vanilla shortcake pancakes are extra fluffy and extra easy to make. You will only need a couple of ingredients and a few minutes to make them for you and the ones you love!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1


  • 6g flax meal + 1 tbsp of warm water
  • 60g Bob's Red mill all purpose flour or regular quinoa flour
  • 100 ml vanilla almond milk
  • 1 tbsp agave syrup
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 100 ml aquafaba (liquid from the can of beans)


  1. In a small cup put the fax meal together with the water and let it sit for 5 minutes.

  2. In a large bowl add aquafaba and beat liquid until stiff. 

  3. In another bowl mix the rest of the ingredients. Then simply slowly start adding in the aquafaba with a spoon. Mix it all very gently.

  4. Heat up a pan on low heat ( level 5 on the electric one ).  Spay the pan with some oil and add in 1+1/2 tbsp of the mixture. Then add the lid on top.

  5. Cook the pancake on each side for 2-3 minutes, sometimes even longer if you don't see the mini bubbles on the pancakes.

  6. Repeat the process with the rest of the batter. Cut some strawberries and enjoy your delicious breakfast.

As usual, my loves, let me know if you try this recipe and tag @fitwithoutguilt on INSTAGRAM!

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