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!
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Servings: 5 pancakes
Calories: 191kcal
Ingredients
- 2 medium-sized ripe bananas , peeled
- 85 g (⅔ cup) ground almonds (almond meal)
- 85 g (⅔ 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)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 60 ml (¼ 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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Anu
What should I add and eliminate if I want to add buttermilk instead of plant milk? I should I just substitute the total amount of milk and vinegar? My toddler can eat dairy but not what eggs or nuts.
Rhian Williams
You can swap out the plant milk for buttermilk, but you may need to add a little bit of extra milk (any kind) to thin out the mixture slightly, as buttermilk is thicker than plant milk. Hope that helps!
Smithy
Is it 191 cals per pancake?
Thanks x
Rhian Williams
Yes – the pancakes are quite big and thick too!
Stephanie Schuler
These pancakes are so delicious. However, I found I needed more like 1/2 cup of the plant milk vs 1/4. Thank you for these recipes, Rhian!
Rhian Williams
Thank you so much for sharing, I’ll retest the recipe with that in mind!