Gluten-Free Vegan Lemon Yuzu Pancakes
Gluten-Free Vegan Lemon Yuzu Pancakes
Light, Fluffy & Naturally Refined Sugar-Free
If you’ve been searching for a gluten-free vegan pancake recipe that is genuinely light, fluffy and full of flavour, this lemon yuzu version is one to save.
These pancakes are:
- 100% plant-based
- Made with gluten-free flours
- Egg-free and dairy-free
- Refined sugar-free (optional)
- Suitable for most top 14 allergen-friendly diets (when using appropriate flour blends and milk alternatives)
They prove that free-from cooking does not mean compromising on texture or taste.
Why These Gluten-Free Vegan Pancakes Actually Work
The biggest challenge with gluten-free vegan pancakes is texture.
Without gluten and eggs, pancakes can become:
- Dense
- Gummy
- Flat
- Dry
This recipe avoids that by combining structure, lift and moisture carefully.
The flour combination includes:
- Millet flour for structure and subtle nuttiness
- Tapioca starch for softness and lightness
- Gluten-free flour blend for balance
Lift comes from:
- Bicarbonate of soda
- Apple cider vinegar
And crucially — the batter rests before cooking, allowing the flours to properly hydrate.
The result is a pancake that is:
- Soft but not fragile
- Light and fluffy
- Stable enough to flip
- Stackable without collapsing
Exactly what you want from a proper gluten-free pancake recipe.
The Importance of Xanthan Gum
If your gluten-free flour blend does not already contain xanthan gum, add:
¼ teaspoon xanthan gum
Xanthan gum helps:
- Improve structure
- Prevent crumbling
- Support rise
- Mimic the elasticity usually provided by gluten
Without it, pancakes can be overly delicate.
If your flour blend already includes xanthan gum, you do not need to add more.
Why Resting the Batter Matters (Don’t Skip This Step)
After mixing, allow the batter to rest for:
15 minutes
This resting period allows:
- Millet flour to absorb moisture
- Tapioca starch to hydrate fully
- The batter to thicken slightly
- Improved structure when cooking
Skipping this step can lead to thinner, more fragile pancakes.
Think of it as giving the flours time to do their job.
What Is Yuzu — And Why Add It?
Yuzu is a fragrant Japanese citrus fruit with flavour notes somewhere between lemon, lime and grapefruit.
In this vegan lemon pancake recipe, yuzu powder adds:
- Brightness
- Depth
- A subtle sophistication
Combined with fresh lemon zest, it creates a citrus flavour that feels refreshing rather than sharp.
If you don’t have yuzu powder, lemon zest alone works beautifully. However, if you’re looking to elevate your gluten-free brunch ideas, yuzu adds something a little different.
Naturally Sweetened & Refined Sugar-Free (Optional)
Traditional pancake recipes rely heavily on refined sugar.
These gluten-free vegan pancakes use:
- Ripe banana (optional)
- Maple syrup (optional)
Banana adds:
- Natural sweetness
- Binding
- Moisture
Maple syrup enhances flavour without overpowering the citrus.
If you prefer a lighter, less sweet pancake, both can be reduced or omitted.
This flexibility makes the recipe suitable for those mindful of sugar intake while still wanting something satisfying.
Lemon Yuzu Pancakes
Gluten-Free | Vegan | Egg-Free | Dairy-Free
Yield: Approx. 12 pancakes
Dietary Notes: Gluten-free, plant-based, refined sugar-free (optional)
Ingredients
- 2 ripe bananas (mashed) — optional
- 1 tbsp maple syrup — optional
- 200ml coconut milk (or suitable plant-based milk)
- ½ cup (50g) millet flour
- 1 cup (120g) gluten-free flour blend
- 2 tbsp tapioca starch
- ¼ tsp xanthan gum (if not already included in flour blend)
- ½ tsp yuzu powder
- Zest of 1 lemon
- ½ tsp bicarbonate of soda
- 1 tsp apple cider vinegar
- Pinch of salt
- Sunflower oil (for cooking)
Step-by-Step Method
- In a bowl, mash the banana (if using) and mix with maple syrup and coconut milk until smooth.
- In a separate bowl, whisk together millet flour, gluten-free flour blend, tapioca starch, xanthan gum (if needed), yuzu powder, lemon zest, bicarbonate of soda and salt.
- Combine wet and dry ingredients gently. Do not overmix.
- Stir in apple cider vinegar last. The mixture should lightly fizz.
- Allow the batter to rest for 15 minutes. This improves hydration and structure.
- Heat a non-stick pan over medium heat with a small amount of sunflower oil.
- Pour in a ladle of batter. Cook until bubbles form and edges look set.
- Flip carefully and cook until golden.
- Keep warm in a low oven while cooking the remaining batter.
Tips for Perfect Gluten-Free Vegan Pancakes
- Do not overmix the batter.
- Always rest the batter.
- Cook over medium heat — not high.
- Flip only once bubbles appear.
- Ensure your bicarbonate of soda is fresh.
Small adjustments make a big difference in gluten-free baking.
Banana-Free Option
If you prefer to make these vegan pancakes without banana:
- Add 2 tablespoons extra gluten-free flour
- Add a small splash more plant milk
The result will be lighter in flavour but still soft.
Serving Ideas
These gluten-free vegan lemon pancakes are wonderfully versatile.
Classic Stack
Top with fresh berries and maple syrup.
Dairy-Free Brunch Plate
Add coconut yoghurt and lemon zest.
Elegant Finish
Serve alongside blue pea flower tea for beautiful colour contrast.
Dessert-Style
Layer mini pancakes with coconut whipped cream and fruit compote.
Frequently Asked Questions
Can I freeze gluten-free vegan pancakes?
Yes. Cool completely, layer between baking paper and freeze. Reheat in a toaster or pan.
Can I use a different plant milk?
Absolutely. Choose one suitable for your dietary needs (nut-free, soy-free etc.).
Why are my pancakes dense?
Common reasons include:
- Skipping the resting period
- Overmixing
- Not adding xanthan gum when needed
- Old raising agents
Can I prepare the batter in advance?
It’s best cooked fresh after resting, but you can mix dry ingredients ahead of time.
Why These Pancakes Work for Allergen-Friendly Families
Finding an allergen-friendly breakfast that feels enjoyable rather than restrictive can be challenging.
These pancakes:
- Contain no eggs
- Contain no dairy
- Use gluten-free flours
- Can be refined sugar-free
- Are adaptable for multiple sensitivities
They feel inclusive rather than “alternative”.
They’re also an excellent way to introduce children to more varied flavours in a gentle way.
Looking for More Gluten-Free Plant-Based Recipes?
If you enjoyed this gluten-free vegan pancake recipe, you may also like:
Final Thoughts
A good pancake should feel comforting.
These gluten-free vegan lemon yuzu pancakes prove that plant-based, allergen-friendly cooking can still deliver:
- Light texture
- Balanced sweetness
- Bright citrus flavour
- Beautiful presentation
Whether you’re preparing a quiet weekend breakfast or hosting brunch, this recipe offers something adaptable, inclusive and genuinely satisfying.
And if you have millet flour waiting to be used — this is your sign.