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    Recipes » Recipes » Breakfast

    Gluten-Free Vegan Banana Pancakes

    Last updated - July 13, 2021; Published - February 11, 2019 By Rhian Williams 16 Comments

    Jump to Recipe Print Recipe
    Stack of five banana pancakes topped with banana slices on top on a green plate with raspberries against a marble background

    These Gluten-Free Vegan Banana Pancakes are soft, fluffy and taste like banana bread! They make a great naturally sweet breakfast, snack or dessert!

    Stack of five banana pancakes topped with banana slices on top on a green plate with raspberries against a grey background

    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.

    Mashed banana in a white bowl with a silver fork against a marble background

    • Mix with all the ingredients in a glass mixing bowl.

    Banana pancake batter in a glass mixing bowl against a marble background

    • 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.

    Raw banana pancake in a black frying pan against a marble background

    • 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.

    Brown banana pancake in a black frying pan against a marble background

    • Repeat for the rest of the batter - makes 5 pancakes.

    Stack of five banana pancakes topped with banana slices with maple syrup being poured over the top on a green plate with raspberries against a grey background

    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.

    Stack of five banana pancakes topped with banana slices on top on a green plate with raspberries against a grey background

    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.

    Stack of five banana pancakes topped with banana slices on top on a green plate with raspberries against a grey background

    More gluten-free vegan pancake recipes:

    • Coconut Flour Pancakes
    • Fluffy Pancakes
    • Protein Pancakes
    • Pumpkin Pancakes
    • Blueberry Pancakes

    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.

    Stack of five banana pancakes topped with banana slices on top on a green plate with raspberries against a marble background

    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!
    4.82 from 11 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free vegan pancakes, vegan banana pancakes, vegan breakfast recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 5 pancakes
    Calories: 191kcal
    Author: Rhian Williams

    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!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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      Recipe Rating




    1. Anu

      September 14, 2020 at 3:02 am

      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.

      Reply
      • Rhian Williams

        September 14, 2020 at 12:07 pm

        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!

    2. Smithy

      December 18, 2020 at 11:16 pm

      Is it 191 cals per pancake?
      Thanks x

      Reply
      • Rhian Williams

        December 18, 2020 at 11:20 pm

        Yes - the pancakes are quite big and thick too!

    3. Stephanie Schuler

      April 11, 2021 at 2:31 pm

      5 stars
      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!

      Reply
      • Rhian Williams

        April 11, 2021 at 3:29 pm

        Thank you so much for sharing, I'll retest the recipe with that in mind!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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