This is hands-down the best recipe for gluten free and vegan pancakes, EVER. These pancakes are fluffy and light, but still perfectly moist, and so easy to make!

Everyone likes their pancakes a little bit different. It’s one of those things, like bloody marys or pizza or oatmeal, that breeds very specific preferences in people. Pancakes can be fluffy or dense. They can be crispy or cakey. They can be plain or filled with blueberries or bananas or chocolate chips. They can be silver dollar or dinner plate sized. But if you ask me, I think there’s something to be said for simple, straight-up, delicious pancakes.

Just so you know what these pancakes are all about: they’re light and fluffy, flavored with warm vanilla and a hint of coconut. They’re easy to make, requiring only 2 bowls and a few measuring cups. Just like my favorite waffle recipe from which these pancakes were born, these are, in my opinion, the most perfect gluten-free pancakes ever made.

No matter what your preference may be, most people would agree to the fact that in general, pancakes freakin’ rock. Before school, for brinner [that’s breakfast at dinner], after a night of too much revelry, or at brunch, they have a magical way of hitting the spot and filling it so very full that you want to crawl right back into bed.

When it comes to eating pancakes, is it possible to ever, really know when to quit? For me, at least, I always end up hopelessly gorged. Like, roll me out of the kitchen or restaurant gorged. If there are pancakes in my face [or most any breakfast food, for that matter], I just don’t know when to stop.

In my experience, the key to cooking a proper pancake is to get the skillet or griddle good and hot. Give it a quick spritz of olive oil spray and scoop about 1/4 cup of batter onto the surface. You want to hear a good sizzle — that means the edges will be golden and crispy. Let each pancake cook until several bubbles start to surface in the batter. Give them a quick flip and cook for about 4 more minutes on the opposite side.

Cook them up for yourself, for the family, or for your friends. I’m partial to traditional syrup, but I won’t judge you for topping them with peanut butter, jam, honey, or sriracha for that matter.

This batter will keep in the refrigerator for a week or more, but it’s likely to harden when cooled as a result of the coconut oil. Just allow it to reach room temperature, add more coconut milk and mix it up until it’s liquid again.