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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.