The Best Gluten-Free Vegan Pancakes, Waffles, and Muffins

Last Updated on January 25, 2022 by Colleen

Gluten-Free Muesli Vegan Breakfast Batter

Oh yes, I said it. This muesli batter makes the BEST gluten-free & vegan pancakes, waffles, and muffins!

Don’t get me wrong. I love my sourdough muesli batter. But let’s face it, not everyone caught the sourdough bug. So what makes this recipe the BEST gluten-free batter is the fact that it’s SO EASY!

Muesli-based gluten-free vegan pancake stack — Get creative! We used this recipe to make pancakes, muffins, and waffles!

Shop ZEGO Muesli

How This Recipe is Better

There are so many reasons this recipe is the bomb!

Muesli adds seeds to the dough. This is important because like all plants, oats need additional lysine for the protein to be fully usable by your body. That means you want to add a small amount of things like pumpkin seeds, yogurt or nutritional yeast to get the oats full protein benefits.
No sugar added–the sweetness of the dates is perfect!
So many uses!! We made pancakes, muffins, and waffles with this one recipe and they all turned out great. If making waffles, we recommend a regular size waffle maker, not a mini one. The reason is that mini waffle makers don’t give the dough much room to rise while cooking (the lid prevents a full rise) and fluffy is what we really wanted. If you like crispier waffles, though, a mini-waffle maker is perfect.

Shop ZEGO Muesli

Cranberry or Cinnamon Twist Breakfast Batter

INGREDIENTS

1 c ZEGO muesli (any flavor you like)
1 Tbs baking powder
1/8 tsp salt
3 tsp vanilla
4 dates (or 1 Tbs maple syrup)
1/2 cup milk or dairy-free milk (if your sourdough discard is thinner like pancake batter, decrease water to approx. 1/4 cup)
1 Tbs melted and cooled butter/ghee or olive oil (we love ghee)

Topping Ideas:

Berry Compote: Combine 1 c frozen or fresh blueberries with 1 tbs honey in a small pot. Heat and stir until you reach your desired consistency, about 5-10 minutes.
Coconut yogurt
Whipped Cream or Whipped Coconut Cream
Maple Syrup (of course)
Ghee, butter, or butter substitute

DIRECTIONS

Put the muesli and salt in a food processor or blender and blend for about one minute.
Add the rest of the ingredients except the baking powder and blend for 30-60 seconds until the dates seem adquately incorporated into the batter.
Add the baking powder and stir with a fork just enough to combine. Over-stirring will decrease the bubbles in the batter and make your pancakes rise less. if you have time, let the batter rest for 50 minutes to give the oats a chance to soak up the liquid.
If your batter is too thin, you can stir in a couple tablespoons of rolled oats or ground muesli.

For Pancakes: Cook in a skillet or griddle on medium-low heat and flip as soon as you can so they don’t burn. Though you need enough heat for the pancakes to form their “feet” so you can flip them easily, we like to turn down the flame during cooking if the batter is thick,

For Muffins: Bake at 350 for 15-25 minutes, depending on the size of the muffins.

For Waffles: We recommend using a large waffle maker instead of a mini as the mini doesn’t give the dough enough room to puff up. However, if you like really crispy waffles then a mini works great.