Home » Course » Breakfast + Brunch » Vegan Gluten Free Pancakes (Almond Flour + Banana)

Vegan Gluten Free Pancakes (Almond Flour + Banana)

Vegan Gluten Free Pancakes are made with GF flour blend, almond flour, banana, non-dairy milk, and flaxseed meal for a healthy pancake recipe that cooks up moist, fluffy, and flavorful!

head on view of stacked almond flour banana gluten free pancakes on a plate with items surrounding.

I love making 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!

Made with wholesome ingredients, these vegan gluten-free almond flour, and banana pancakes are a healthy way to start the day!

They have a nice mellow banana flavor, beautiful golden color, puff up nicely, and will happily be on the morning rotations – as well as the occasional lunch or dinner.

As I’m trying to add more gluten-free recipes to my diet, these healthy banana pancakes are a great addition to the breakfast list. They are moist, fluffy, easy to make, and taste amazing!

Reasons to love these GF pancakes:

  • egg free
  • dairy free
  • moist & fluffy
  • quick & healthy
  • super easy
top down view of ingredients needed to make the best vegan gluten free pancakes with almond flour and banana.

Ingredients You’ll Need

In this recipe, a blend of gluten-free and almond flour is blended with banana and almond milk, then cooked on a griddle until golden on each side. It’s an easy pancake recipe made from scratch using minimal ingredients and ready in 15 – 20 minutes!

Here is everything you need, plus substitution ideas (measurements are in the recipe card below):

  • banana – use an overripe banana for natural sweetness
  • almond milk – pref unsweetened, can also use cashew, oat, soy or rice milk
  • vanilla – can be optional if using vanilla flavored non-dairy milk
  • gluten-free all purpose or oat flour
  • almond flour – you can make your own by grinding raw almonds or purchase packaged for ease
  • flaxseed meal (ground flaxseeds), optional
  • baking powder – this is what will lift the pancakes, making them fluffy
  • cinnamon – we love adding a dash or two of cinnamon for varitation, but this is optional
  • salt
  • coconut oil for the skillet/griddle if needed
side by side photos showing the process of mashing a banana in a bowl and mixing with milk.

How To Make Vegan Gluten Free Pancakes

  • Preheat your griddle according to manufacturer’s instructions.
  • In a medium bowl, mash the banana until creamy, a few lumps of banana is ok.
  • Next, add the milk, vanilla, mix well.
side by side photos showing the process of adding dry ingredients to wet, making pancake batter.
  • Add the gluten-free flour, almond meal, flax meal, baking powder, optional cinnamon and salt, and mix until combined (shown above).
side by side photos showing the process of cooking gluten free pancakes on a griddle.
  • To make uniform pancakes, use a 1/4 cup measuring cup to scoop up and pour the batter onto the preheated griddle.
  • Cook until golden on each side, about 2 – 3 minutes per side.

And there you have it, moist, fluffy, gluten-free banana pancakes made healthy and easy!

Top Tips

  • Use room temperature ingredients. For best results make sure each ingredient is at room temperature.
  • Add a little sugar if needed. 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.
  • Keep pancakes warm: If using a method that cooks a few pancakes at a time, you can keep them warm on a baking sheet in a preheated oven set to 200 degrees.
  • Can I make these with regular flour? Yes, if you’re not following a GF lifestyle, feel free to substitute the gluten-free flours listed with other flours such as spelt, white whole wheat, or unbleached all-purpose flours.
  • Can I make oil-free vegan pancakes? Yes! To make this recipe oil-free, use a good non-stick ceramic electric griddle (affiliate link). They may not turn as golden, but will be even healthy!
  • Why did my pancakes spread thin? Too much non-dairy milk will cause these gluten-free pancakes to spread and not cook correctly. The batter should on the thicker side.

side angle view of plate of pancakes being drizzled with pure maple syrup.

How To Store + Reheat

Pancakes can be stored in the refrigerator or freezer with these easy instructions. You can even double the batch, saving some to store for later.

  • Refrigerator: Leftovers can be stored in the refrigerator for up to  7 days, in a covered container.
  • Freezer: Vegan gluten free pancakes will last for up to 2 – 3 months in the freezer. To freeze, let cool completely and store in sealed freezer safe containers or ziploc bags, removing as much as possible before sealing. You may want to separate each pancake with a piece of parchment paper.
  • Reheat: To reheat, place on a baking sheet in a single layer and cover with foil, place in a preheated oven set to 350 degrees for 10 – 15 minutes, or until warmed through. Alternatively, microwave, covered, using 30 – 60 second intervals until warmed through (covering will help to retain moisture).

Serving Suggestions

  • Serve your stack of pancakes with sliced bananas, walnuts and a drizzle of pure maple syrup.

Make a full and hearty breakfast with these favorites:

top down view plate of almond flour pancakes with slice removed.

If you try this easy pancake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

VEGAN GLUTEN-FREE PANCAKES (ALMOND FOUR + BANANA)

Vegan gluten free pancakes made with a mix of GF flour blend, almond flour and banana make for a healthy breakfast, lunch or dinner!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 22 minutes
  • Yield: Makes 6 pancakes 1x
  • Category: Breakfast
  • Method: griddle, stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 overripe banana (about 1/2 cup), peeled
  • 1/23/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free all purpose or oat flour
  • 1/2 cup almond flour*
  • 1 tablespoon flaxseed meal (ground flaxseeds), optional
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon, optional
  • pinch of salt
  • 1 teaspoon coconut oil for the skillet/griddle if needed

Instructions

Preheat griddle according to manufactures instructions.

Mix: In a medium bowl, mash the banana until creamy, add the almond milk and vanilla, mix well. Add the flours, baking powder, and pinch of salt, mix until combined. Batter should be on the thicker side.

Cook: 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 3 minutes on each side.

Serve with maple syrup, banana slices and walnuts.

Makes 6 pancakes

Notes

Use room temperature ingredients. For best results make sure each ingredient is at room temperature.

Keep pancakes warm: If using a method that cooks a few pancakes at a time, you can keep them warm on a baking sheet in a preheated oven set to 200 degrees.

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.

If you’re not following a GF lifestyle, feel free to substitute the gluten-free flours listed with other flours such as spelt, white whole wheat, or unbleached all-purpose flours.

To make this recipe oil-free, use a good non-stick ceramic electric griddle (affiliate link). They may not turn as golden, but will be even healthy!

Too much non-dairy milk will cause these gluten-free pancakes to spread and not cook correctly. The batter should on the thicker side.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: This recipe was originally published in March 2013. It has been retested and updated with new photos and helpful tips in August 2020.

FOLLOW TSV on FacebookInstagramPinterest, or RSS for more updates and inspiration!

40 Comments

  1. First time eating and making GF pancakes – these were great!
    I’m wondering if I could use frozen bananas (thawed to room temp then mashed) in this recipe instead of fresh bananas?
    Thank you :)

    1. Julie | The Simple Veganista says:

      So glad you enjoyed the pancakes! Yes, you can use a thawed frozen banana. Thanks for sharing, Lydia!

  2. Margaret U says:

    The best vegan pancake recipe I’ve tried. Light and delicious, my whole non vegan family loved them

  3. Julie | The Simple Veganista says:

    Sorry, you had issues, Alice! I’m not sure what it could have been to cause this. I do hope you try again with better results!

  4. I’m not exaggerating right now, but since becoming gluten free, I’d been looking for a really tasty pancake recipe without feeling like I’m missing out. And flourless banana pancakes made from mashed bananas was good, but mushy. It didn’t mock that fluffy denser gluten pancake, it tasted healthy and light which is still good but not exactly what I wanted when I crave dense, filling and fluffy. THIS is the recipe that answered all of my wishes! It’s so perfect and almond flour isn’t overpowering this at all which I love! Served with fresh chopped bananas and maple syrup, I was singing a choir of angels. Thank you for creating this recipe, it is my go to pancake recipe from now on!

  5. Jackie Dugan says:

    Made this for a vegan and gluten free friend. Everyone loved them! We used unsweetened vanilla almond milk and simple truth all purpose gluten free flour. We added all the optional recipe additions and turned out great.

  6. Anastasiia says:

    I’ve decided to add some pumpkin spice to the mix and loved how it worked out. Can’t wait to try your Pumpkin pancakes next!

  7. Well that was a disaster – they stuck like glue to my frying pan and weren’t cooked at all once browned on the outside. I had to wash and scrub it after the first batch to continue trying.. I made them larger and smaller, wetter and more dry, cooked hotter or longer, nothing helped. The batter TASTES great, but I could not make it work.

    1. Julie | The Simple Veganista says:

      Oh no, so sorry it didn’t turn out well! It seems as though this can be hit or miss for some. I’m not sure exactly what the trouble is for those it doesn’t work for. Are you using a nonstick griddle or pan? If so, you may still need to add a bit of oil. I hope that helps!

    2. Chef Russo says:

      Okay, so I did a test pancake, and it was okay. The flavor was good.

      I decided to add 1tbsp of apple cider vin to react with the baking powder, a tbsp of maple syrup, some lemon juice/zest and substituted the flax seed meal for a spoonful of pumpkin puree.

      Absolutely amazing 👏

  8. Thelma G Zabel says:

    I added the grated rind of a tangerine- Yum!

  9. The only GF/ VEGAN pancakes that really work for me! So good, a classic, delicious breakfast <3

    1. Julie | The Simple Veganista says:

      So glad you had success! Thanks for sharing, Elsie!

Leave a Reply

Your email address will not be published.

Recipe rating