Gluten-Free Vegan Pancakes
Gluten Free Vegan 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!
Making pancakes is a favorite of mine. I have quite 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 on regular rotation!
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!
Why We Love This Recipe!
Made with simple, wholesome ingredients, these vegan, gluten-free veagn pancakes with banana are a healthy way to start the day! Here are a few more reasons we love them…
- egg-free & dairy-free
- moist & fluffy
- super easy & healthy
- wholesome ingredients
- taste delicious!
They have a nice mellow banana flavor, a beautiful golden color, puff up nicely, and will happily be on the breakfast rotations, as well as the occasional lunch or dinner!
Ingredients You’ll Need
In this recipe, a blend of gluten-free flours is mixed with banana and almond milk, then cooked on a griddle until golden on both sides. It’s an easy, from-scratch pancake recipe made with 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 – preferably 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 variation, but this is optional
- salt
- coconut oil for the skillet/griddle if needed
How To Make Gluten-Free Vegan Pancakes
Get the griddle hot. Preheat your griddle according to the manufacturer’s instructions.
Mash the banana. In a medium bowl, mash the banana until creamy; a few lumps are okay.
Add the wet ingredients. Stir in the milk and vanilla and mix well.
Add the dry ingredients. Add the gluten-free flour, almond meal, flax meal, baking powder, optional cinnamon, and salt, and mix until combined (as shown above).
Scoop and pour. To make uniform pancakes, use a 1/4-cup measuring cup to scoop up the batter and pour it onto the preheated griddle.
Cook. Pancakes are done when golden on both sides, about 2-3 minutes per side.
And there you have it, moist, fluffy, gluten-free banana pancakes made healthy and easy!
Key Tips & FAQs
- 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 of coconut sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if it is not fully ripe.
- 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 they will be even healthier!
- 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 be on the thicker side.
Storage & Reheating
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: Pancakes will last up to 2–3 months in the freezer. To freeze, let cool completely, then store in sealed, freezer-safe containers or ziploc bags, removing as much air as possible before sealing.
- 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 and cover, using 30–60-second intervals until warmed through (covering will help 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:
- Tofu scramble: Pair with this Simple Tofu Scramble.
- Potatoes: Serve with Breakfast Potatoes or Yukon Gold + Sweet Potato Home Fries.
- Frittata: Pair with warm and delicious Vegetable Vegan Frittata.
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 Recipe
Gluten-Free Vegan Pancakes (Almond Flour & Banana)
- Total Time: 22 minutes
- Yield: Makes 6 pancakes 1x
- Diet: Vegan
Description
Gluten-free vegan pancakes made with a GF flour blend, almond flour, and banana make for a healthy breakfast, lunch, or dinner everyone will love!
Ingredients
- 1 overripe banana (about 1/2 cup), peeled
- 1/2 – 3/4 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, and mix well. Add the flours, baking powder, and a pinch of salt, mix until combined. Batter should be on the thicker side.
Cook: Add oil to the griddle. Using a 1/4 measuring cup, scoop and pour the batter onto the hot griddle. Cook until golden brown on both sides, about 3 minutes per side.
Serve with maple syrup, banana slices, and walnuts.
Makes 6 pancakes
Notes
Store: Refrigerate for up to 5 days. Freeze for 2-3 months. Reheat in the oven at 350F for 10-15 min or microwave until warmed through.
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 of coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if it is not fully ripe.
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 they will be even healthier!
Too much non-dairy milk will cause these gluten-free pancakes to spread and not cook correctly. The batter should be on the thicker side.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddle
- Cuisine: American
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Can I make these with only almond flour? My son is allergic to wheat (NOT gluten), oats and rice 😔
Unfortunately, this recipe will not work as well using just almond flour, and needs another flour to keep the pancakes together. Almond flour can be very tricky when making vegan recipes. I hope that helps.