In a small bowl, combine the ground flaxseed and 3 tablespoons warm water. Stir and let sit for 5–10 minutes until thickened and gel-like. This acts as the egg replacement.

Mix dry ingredients

In a medium bowl, whisk together the gluten-free all-purpose flour, brown rice flour, tapioca starch, baking powder, baking soda, sugar, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate large bowl, whisk the warm oat milk with the apple cider vinegar and let sit 1 minute to slightly curdle (this creates a buttermilk-like base). Add the thickened flax mixture, neutral oil, and vanilla extract. Whisk until combined.

Make batter

Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula until just combined and no large pockets of dry flour remain. Do not overmix. The batter should be pourable but slightly thick; if too thick add up to 2 tablespoons extra plant milk, 1 tablespoon at a time.

Preheat pan

Place a nonstick skillet or griddle over medium heat. Once hot, reduce to medium-low and add a little coconut oil or neutral oil and spread to coat the surface. Allow oil to heat until shimmering but not smoking.

Cook pancakes

Spoon or pour about 1/4 cup batter per pancake onto the skillet, spacing them apart. If using mix-ins like blueberries or sliced banana, sprinkle them onto the pancakes immediately after pouring. Cook until edges look set and small bubbles appear on the surface, about 2–3 minutes. Flip gently and cook 1.5–2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning.

Keep warm

Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining batter. Recoat the pan with a touch of oil between batches as needed.

Serve

Stack pancakes and top with maple syrup, fresh fruit, and toasted seed mix if desired. Serve immediately.

Notes & allergy guidance

This recipe is designed to avoid common allergens: wheat (uses gluten-free blend), dairy (uses plant milk), eggs (uses flax), and tree nuts (avoid nut milks and nut toppings). Always verify that packaged ingredients (flour blend, baking powder, oat milk) are certified free of the specific allergens you need to avoid.

Adjust sweetness to taste. If you need a sugar-free option, omit sugar and serve with a mashed banana or a sugar-free syrup.

If you cannot have oat milk due to gluten cross-contact or oat allergy, substitute an alternate safe plant milk (rice, hemp, or soy if tolerated).