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!
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, and 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 in 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
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 – overripe
- 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
- flaxseed meal (ground flaxseeds), optional
- baking powder
- cinnamon – optional
- salt
- coconut oil for the skillet/griddle if needed
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.
- Add the gluten-free flour, almond meal, flax meal, baking powder, optional cinnamon and salt, and mix until combined (shown above).
- To make uniform pancakes, use a ¼ 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 & Faqs
- 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.
- 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 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.
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:
- 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.
PrintVEGAN 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!
- 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
- 1 overripe banana (about ½ cup), peeled
- ½ – ¾ cup unsweetened almond milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
- ½ cup gluten-free all purpose or oat flour
- ½ cup almond flour*
- 1 tablespoon flaxseed meal (ground flaxseeds), optional
- 2 teaspoons baking powder
- ½ 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 ¼ 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
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.
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Vegan Gluten Free Pancakes was originally published in March 2013. It has been retested and updated with new photos and helpful tips in August 2020.
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Nancy Ching says
I love these and have made them the last three mornings :-) but they have taken some practice! I use quick oats instead of the gluten free flour. The pancakes cook best with a thick batter, not too big and on low heat (I find they can over brown). Tossing them in the oven finishes them (not just keeps them warm) although I don’t really mind when they are a bit underdone. I was going to call this recipe a fail after the first time but the ingredients are so good and the taste so delicious, it was worth the extra effort to get them right!
★★★★★
Kiri says
Delicious! I didn’t have flax or all purpose flour but I used brown rice flour and almond flour 1:1. Came out great! Thanks!
★★★★★
Ellen Allard says
Delicious!!!!
★★★★★
Faith says
I have tried to make gluten free vegan pancakes so many times and they’ve flopped every time. I tried this recipe and they were SO good! They were fluffy and cooked up perfect! I can’t have almonds so I subbed hazelnut flour for the almond flour 1:1 and it turned out great. I topped them with raspberry chia jam and peaches. So yummy! Thanks for the recipe!
★★★★★
Jess says
Yessss! This is a great recipe. The first time I made them, the cakes were absolutely flat and wet on the inside and took FOREVER to cook. Flavor was still good and hubby asked for them again, so I did a little troubleshooting. I thought back to the first time I made them and I WAY over-mixed the batter. It was too runny, almost like a thin milkshake. This time, I added a heaping tablespoon more oat flour and a smaller banana, got some fresh baking powder, and tried again. I also barely mixed the ingredients. My batter was almost the consistency of lumpy pudding- very, very solid and thick. The cakes were PERFECT. Easy to flip, cooked quickly- they were amazing! Definitely glad I tried again.
★★★★★
Jess says
I forgot to mention in my original comment , we’re oil free and these cakes cooked amazingly on a bare skillet- no greasing required!
★★★★★
Julie | The Simple Veganista says
Thanks so much for sharing, Jess! It’s super helpful. I’ll be updating this soon and will take your notes into consideration when rewriting the recipe. Cheers :)
Megan Elliott says
Did not work at all turned into giant mush and would not get hard so I could not flip. Waited longer then the 2 to 3 minutes
Jacqueline Greto-Imbrogno says
Same! I don’t know what I did wrong! I doubled the recipe, and ended up wasting it all :(
Denny says
Oh my goodness, they were the most delicious pancakes ever, crispy on the outside and soft and sweet on the inside! Perfect :-)
★★★★★
Nat says
Mine turned out totally wet on the inside. I even used less milk than the recipe called for. Is this normal?
Anonymous says
I added a little almond extract to enhance the almond flavor and it's fantastic! :-)
Missy Williams says
I literally groaned at the first bite!
Amber says
I can't have flax seeds, any suggestions???
[email protected] says
Try using chia seeds instead using the same ratio of seeds to water. Hope that helps. :)