Made with wholesome ingredients and so easy to make, these gluten free vegan banana pancakes are a healthy way to start the day! Finally, a gluten-free vegan pancake that’s moist, fluffy and tastes amazing!
I love my vegan pancakes and have a few in the recipe collection, like these Classic Vegan Pancakes, Lemon Chia Seed Pancakes, Cinnamon Applesauce Pancakes, Buckwheat Pancakes and Pumpkin Pancakes – all are easy and absolutely delicious!
As I’m trying to add in more gluten-free recipes to my diet, these vegan banana pancakes are a great addition to the breakfast list. They turned out great with a nice mellow banana flavor, beautiful golden color, puffed up nicely, and will happily be on the morning rotations.
How To Make Vegan Banana Pancakes From Scratch
What you’ll need:
- 1 medium ripe banana
- 2/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/3 cup gluten-free all purpose flour or pancake mix
- 1/3 cup almond meal/flour
- 1 tablespoon flaxseed meal (ground flaxseeds), optional
- 1 heaping teaspoon baking powder
- 1/2 teaspoon cinnamon, optional
- pinch of salt
- 1 tablespoon coconut oil for the skillet/griddle if needed
Tips & Suggestions:
If you’re not following a gluten free lifestyle, feel free to substitute the gluten free flours listed with other flours such as spelt, white whole wheat or unbleached all purpose flours.
You may like to add one tablespoon coconut sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened.
Put it all together:
- In a medium bowl, mash the banana until creamy, a few lumps of banana is ok. Next, add the the remaining ingredients and mix until combined (shown above).
- Add batter to preheated griddle and cook until golden on each side, about 2 – 3 minutes per side.
And that’s it, moist, fluffy, gluten-free vegan banana pancakes, made healthy and easy!
Serve your stack of vegan banana pancakes with sliced bananas, walnuts and a drizzle of pure maple syrup. Purely simple and delicious!
Reasons to love these vegan banana pancakes:
- egg free
- dairy free
- moist & fluffy
- quick & healthy
- super easy
- gluten free
VEGAN BANANA PANCAKES (HEALTHY + GLUTEN-FREE)
Vegan banana pancakes made with gluten-free flour and almond meal for a healthy breakfast, lunch or dinner! Recipe adapted from Food 52.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: Makes 5 - 6 pancakes
- Category: Breakfast
- Cuisine: Vegan, Gluten-Free
Ingredients
- 1 medium ripe banana, peeled and sliced
- 2/3 cup unsweetened almond milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
- 1/3 cup gluten free all purpose flour or pancake mix
- 1/3 cup almond meal/flour*
- 1 tablespoon flaxseed meal (ground flaxseeds), optional
- 1 heaping teaspoon baking powder
- 1/2 teaspoon cinnamon, optional
- pinch of salt
- 1 tablespoon coconut oil for the skillet/griddle if needed
Instructions
Preheat griddle according to manufactures instructions.
In a medium bowl, mash the banana until creamy, add the almond milk, flours, baking powder, vanilla, pinch of salt and mix until combined.
Add oil to griddle, using a 1/4 measuring cup, scoop and pour batter onto hot griddle. Cook until nicely golden brown on each side, about 2 – 3 minutes on each side.
Serve with maple syrup, banana slices and walnuts.
Makes 5 – 6 pancakes
NOTES:
You can purchase almond flour or make your own at home by processing raw almonds in a food processor/blender until a flour/meal consistency.
You may like to add one tablespoon coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened. Also a dash or two of cinnamon works nicely.
