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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.

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40 Comments

  1. These worked out amazingly for me! So happy as my past few gluten free recipes have been a flop :( but these were a success! Followed the recipe to the T, except for the optional flax meal, and kept the milk to the 1/2 cup lower limit. They were super fluffy and just the right amount of sweetness and banana flavour! Make sure to use a 1/4 cup to measure out the batter, and for me I needed almost 5 mins a side.

  2. Vivian Johnson-Nuckols says:

    These was so fluffy and tasty! My kids thought they were real pancakes and could not tell! I used all the same ingredients and no substitutes. I also added a little bit of cinnamon. I did not need any sugar since my banana was very ripe. I will be making these again :-)

  3. This batter defies the laws of physics. I have never in my life seen a batter that becomes more moist the more you cook it. When I fried it on one side it seemed to be getting ready, however when I flipped it it became a wet mess. I tried finishing them in the oven, like someone suggested in the comments, and the batter inside pancakes literally started boiling like a soup. I give up on these non-gluten flours, this is a third recipe that failed.

  4. You could try using all ingredients at ROOM TEMPERATURE.

  5. Julie | The Simple Veganista says:

    So sorry they didn’t work out! I’m not sure why some work well, and some don’t. I can’t say what went wrong, but I do hope you try again with better luck – maybe the waffles will turn out better for you.

  6. Impossible to flip unless you make them really small, wasted half the batter

    1. Thank you so much for this recipe. Its delicious. My kids love it. The first time I didn’t cook them long enough, but now i have it down and they are so fluffy and soft. Yum

  7. These are my new favourite pancakes!!!
    I added walnuts, cacao nibs, and dessicated coconut to the recipe and really enjoyed.
    Thank you so much for the recipe!

  8. Hello, I tried this recipe as pancakes and did as others recommended and baked them off at the end. They were very good. But this recipe is even better as a waffle. I made it in my waffle iron and it was crispy on the outside and soft on the inside. I will definitely be making this as waffles going forward. Thanks for a great recipe!

  9. Want to try this tomorrow and am super excited but am wondering if I can use a bit more almond flour and less gluten-free flour? Maybe 1/4 cup GF and 3/4 cup almond? Trying to minimize carbs!

    1. I used oat flour in place of the gf flour and they turned out great!

      1. Julie | The Simple Veganista says:

        Nice to know about using oat flour, and so glad that worked out! Thanks so much for sharing, Claire!

  10. 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!

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