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