Full of healthy ingredients, these vegan Almond Flour Banana Pancakes cook up moist, fluffy and so flavorful!
Made with wholesome ingredients, these gluten free, vegan 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.
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 healthy banana pancakes are a great addition to the breakfast list. They are moist, fluffy, easy to make and taste amazing!
Gluten-Free Vegan Banana Pancakes
Gluten-free banana flapjacks made from scratch requires 10 ingredients and will be ready in 15 – 20 minutes!
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 or oat flour
- 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.
How To Make Almond Flour Banana Pancakes
- Preheat your griddle according to manufacturers instructions, usually it’s between 375 and 390 degrees F.
- In a medium bowl, mash the banana until creamy, a few lumps of banana is ok. Next, add the the milk, vanilla, gluten-free flour, almond meal, flax meal, baking powder, cinnamon and salt, and mix until combined (shown above).
- To make uniform pancakes, using a 1/4 cup measuring cup, scoop up and pour the batter onto the preheated griddle, and cook until golden on each side, about 2 – 3 minutes per side.
And that’s it, moist, fluffy, gluten-free banana pancakes, made healthy and easy!
Serve your stack of 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
If pancakes are your thing, take a look at all Vegan Pancake recipes on TSV!
If you try this easy pancake recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
ALMOND FLOUR BANANA PANCAKES (VEGAN + 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 1x
- 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 or oat flour
- 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.
Mix: In a medium bowl, mash the banana until creamy, add the almond milk, flours, baking powder, vanilla, pinch of salt and mix until combined.
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 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.
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 :)
smileee2 says
I was really looking forward to this, but I had to throw out the first pancake, which wouldn’t firm up. Tried again, and although it firmed up enough to flip it, the inside was anything but fluffy – mushy and wet. Not something you want in a pancake. I made three, total, and threw out the rest of the batter. I cooked it past the 3-minute mark, but if I cooked it any longer, it would have burned on the outside. I really wanted to give this a great review, but based on my experience, I just can’t.
★
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
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???
julie@thesimpleveganista says
Try using chia seeds instead using the same ratio of seeds to water. Hope that helps. :)