These Gluten-Free Vegan Banana Pancakes are soft, fluffy and taste like banana bread! They make a great naturally sweet breakfast, snack or dessert!
Why you’ll love these Gluten-Free Vegan Banana Pancakes:
- they’re soft and fluffy
- they’re fruity and fragrant
- they taste like banana bread
- they’re full of banana flavour
- they’re made with no added sugar
- they’re naturally sweetened with bananas
- they’re filling and satisfying
- they’re made without flax eggs or aquafaba
- they’re easy to make
- they’re easily customisable
- they’re great for breakfast, a snack or dessert!
How to make these Gluten-Free Vegan Banana Pancakes
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas in a bowl.
- Mix with all the ingredients in a
glass mixing bowl.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
- Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Tip: Use a 
spatula to flip over the pancakes.
- Repeat for the rest of the batter – makes 5 pancakes.
Substitutions you can make to this recipe:
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- for sweeter pancakes, you can add any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can omit the cinnamon
- you can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil
- you can substitute the gluten-free flour with plain flour if you’re not gluten-free.
Ingredients you could add to the pancake batter:
- desiccated coconut
- chocolate chips
- raisins
- fresh or frozen berries: blueberries, raspberries etc
- peanut or almond butter.
Serving suggestions for these Banana Pancakes:
- banana slices
- maple syrup
- melted chocolate
- almond or peanut butter
- toasted coconut flakes
- chopped walnuts or pecan nuts
- fresh berries.
More gluten-free vegan pancake recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Banana Pancakes
These Gluten-Free Vegan Banana Pancakes are soft, fluffy and taste like banana bread! They make a great naturally sweet breakfast, snack or dessert!
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 pancakes
Calories: 191kcal
Ingredients
- 2 medium-sized ripe bananas , peeled
- 85 g (2/3 cup) ground almonds (almond meal)
- 85 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 teaspoon ground cinnamon (optional)
- 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 60 ml (1/4 cup) unsweetened almond milk (or sub any other plant-based milk)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)*
To fry:
- Coconut oil (or sub olive or vegetable oil)
Instructions
- Mash the bananas in a bowl (easiest to do it in a wide-bottomed bowl) with a fork, until you get a smooth paste
- Transfer into a large bowl with all the other ingredients and mix well (no need to sift the flours)
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
- Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake
- Flip over and cook for another few minutes, until golden brown and crispy on both sides
- Repeat for the rest of the batter - makes 5 pancakes
- Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan
Notes
*The acidic vinegar reacts with the alkali bicarbonate of soda (baking soda) to make a fluffy batter - if you don’t have vinegar you can use lemon juice instead.
Nutrition Facts
Gluten-Free Vegan Banana Pancakes
Amount Per Serving
Calories 191 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 71mg3%
Potassium 189mg5%
Carbohydrates 25g8%
Fiber 4g16%
Sugar 6g7%
Protein 5g10%
Vitamin A 30IU1%
Vitamin C 4.1mg5%
Calcium 75mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
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Nicola Farrer
These are the tastiest GF vegan pancakes I have ever had. I have to double the batch because my whole family enjoys them with me! I have added choc chips, pecans, blueberries, extra banana slices all into the batter and every time they are a hit! Thank you so much for this simple, easy and delicious recipe!
Rhian Williams
Thank you so much, so glad you like them! And thank you for sharing your substitutions, that sounds delicious!
Jing
Thank you for your sharing! I always want to try some gluten-free, egg-free, diary-free and nut-free recipe for my daughter as she is allergic to many foods. I’ m wondering are there any other substitutes for ground almonds listed in your recipe. Thanks!
Rhian Williams
Thank you! You can substitute the ground almonds with ground sunflower seeds!