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Soft, nutritious, and sweet (but not too sweet), these Vegan Gluten-free Banana Pancakes are here to lift up your morning!
Vegan Gluten-free Banana Pancakes
A while ago, one of you left a comment in my ripe-banana-recipe video that you would like to see a gluten-free banana pancake recipe. So here it is!
These pancakes are made with all plant-based ingredients and grain flour instead of wheat flour.
Featuring bananas in them, they are moister in texture than normal pancakes and you can really taste the sweetness from the bananas.
It’s a one-bowl recipe, meaning you don’t have too many dishes to clean afterward. Sounds great, right?
INGREDIENTS FOR VEGAN GF BANANA PANCAKES
- Bananas: Duh. And yes, we’re going to mash them. 🙂
- Soy Milk: adds protein to these goodies.
- Apple Cider Vinegar: We need an acid ingredient to activate the baking soda. You can also use lemon juice.
- Maple Syrup: serves as the major sweetener of these pancakes, plus more for serving.
- Vanilla Extract: adds more flavor and it’s kind of a must for me in pancakes.
- Peanut Butter: adds more flavor as well as richness. You can use any nut/seed butter.
- Millet Flour: provides the tender texture and many nutrients to our pancakes.
- Oat Flour: adds a subtle oaty flavor plus protein and fiber. If you’re really sensitive to gluten, use the one marked “gluten-free” like this one.
- Baking Soda & Baking Powder: make the pancakes not so dense.
- Salt & Ground Cinnamon: brings out more flavor. I want to say they are optional but you will miss out something if you skip them.
HOW TO MAKE VEGAN GF BANANA PANCAKES
It’s easy to make these pancakes because all happens in one bowl.
- Mash the banana with a fork.
- Add soy milk, apple cider vinegar, maple syrup, vanilla, and peanut butter. Mix all together.
- Add the rest ingredients. Mix to combine.
- Heat a non-stick frying pan. Scoop out 1/8-1/4 cup of the mixture (depending on your preference) to the pan. Pan-fry to let both sides colored.
- Serve warm with more maple syrup and toppings you like!
These banana pancakes are best served fresh and warm. You can measure and mix the dry ingredients the night before and add the wet ingredients in the morning if you want to sleep for extra 3-5 minutes.
But if the whole making-pancake-thing is too much hassle for you in the morning, or you got leftover, it’s fine too. You can also make them ahead and store them in the fridge for 3-5 days. (Store them in an air-tight container so they don’t dry out or absorb other flavors in your fridge.)
Reheat on the stove before serving. But just want you to be noted that they really test the best when serving fresh.
The texture is different from normal pancakes because there are bananas in them without any gluten.
They are moister and not super fluffy, but it’s another kind of texture I appreciate. Plus, they are more friendly to my gluten-sensitive friends who want to try different things. (I’m intended to test out another fluffy pancake recipe soon. So if you’re interested, stay tuned!)
These pancakes are nutritious and serves great as breakfast or snacks. It’s also a great recipe if you got overripe bananas at hand but don’t know what to do about them.
I hope you enjoy this recipe and let me know your thoughts in the comments. 🙂
Hungry for more vegan breakfast recipes?
- Budget-friendly Burcha Mix (Superfood Muesli)
- Chunky Monkey Granola (6 ingredients)
- Vegan Peanut Butter Banana Waffles (7 ingredients)
Vegan Gluten-free Banana Pancakes
Ingredients
- 75 g banana, net weight
- 165 ml unsweetened soy milk, 1/2 cup + 3 Tbsp
- 2 tsp apple cider vinegar, or lemon juice
- 2 Tbsp maple syrup, plus extra for serving
- 1 tsp vanilla extract
- 1/2 Tbsp peanut butter, or other nut butter/seed butter*
- 65 g millet flour
- 60 g oat flour, use gluten-free oat flour if sensitive
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 – 1/2 tsp ground cinnamon
- A pinch of salt
Instructions
- In a big bowl, add the bananas and mash them with a fork.
- Add soy milk, apple cider vinegar, maple syrup, vanilla, and peanut butter. Mix all together.
- Add the rest ingredients. Mix to combine.
- Heat a non-stick frying pan. Scoop out 1/8-1/4 cup of the mixture (depending on how big you want your pancakes to be) to the pan. You can cook 3-4 pancakes at one time depending on the size of your pan. Cook the first side for about 4 minutes until it gets colored. Then flip the cook the other side for another 3-4 minutes. Repeat to finish all batter. I use 1/8 cup for one pancake and got 10 small cute pancakes at the end.
- Serve warm with more maple syrup and toppings you like!
Notes
- *Peanut Butter: I personally like to use peanut butter in this recipe for the slight peanut taste. You can also use another nut butter or seed butter, like almond butter or tahini. (See here to know How to Make Nut Butter)
- Storage: Once the pancakes have cooled down, store them in a container in the fridge. They should be able to last for 3 days in the fridge or 2 weeks in the freezer.
