Vegan Banana Pancakes

5 from 1 vote

Vegan Banana Pancakes

A stack of fluffy pancakes makes a favorite breakfast or brunch, especially when they’re full ofyummy bananas and drizzled with maple syrup. This Vegan Banana Pancakes recipe is ideal for vegans, especially if you also avoid gluten: you can’t taste the difference and can happily serve them to the whole family.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 399kcal

Author: Aimee Mars

Equipment

Skillet or Griddle
Spatula

Ingredients

1½ cup Gluten-Free Flour
1/2 cup Coconut Flour or almond flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 tablespoon Ground Flaxseed
3 tablespoons Water
1/2 cup Mashed Bananas 1 banana
2 tablespoons Oil
1 teaspoon Vanilla
3/4 cup Nut Milk

Instructions

Place the almond flour, tapioca flour, coconut flour, sugar, cinnamon, baking soda, and salt into a large mixing bot and whisk it together until well combined.
Make a well in the dry ingredients and add the wet ingredients. Mix until just combined.
In a separate bowl, mix the mashed bananas, flaxseed mixture, nut milk, oil, and vanilla extract until just combined.
Make a well in the dry ingredients and add the wet ingredients. Mix until just combined.
Heat a large flat-bottomed skillet or a grilled over medium heat and coat with cooking spray or oil. Scoop ¼ cup of batter onto the skillet and cook each pancake until it begins to bubble slightly on top. Flip and cook for an additional 30 seconds to 1 minute.
Serve with syrup and sliced bananas.

Notes

Customize this basic pancake recipe with your favorite additions: a handful of blueberries, dried cranberries, chopped nuts, or chocolate chips will make them even more delicious.
Use pumpkin spice instead of only cinnamon to get into a cozy fall mood. If you don’t have a ready-mix, keep the cinnamon and add a quarter teaspoon each of ground ginger, nutmeg, and cloves.
Oat milk will work if you don’t have any nut milk.
Use honey instead of maple syrup for serving.
Instead of banana slices, spread the pancakes with almond butter.
Top the pancakes with chopped, roasted nuts and a handful of your favorite berries.

Storage and or Freezing Information

Storage Instructions: Put cooled, leftover pancakes in an airtight container. Store them in the refrigerator for up to five days.
Freezing Instructions: To freeze, let the pancakes cool. Wrap each pancake in wax paper or cling film. Pack pancakes into freezer-proof containers or Ziplock bags with a label and date. Freeze for up to two months.
Reheating Instructions: Reheat the pancakes directly from the fridge or freezer in the toaster or microwave.

Nutrition