These gluten-free banana pancakes have been a longtime favorite for breakfast in our household. We wanted to create a vegan and gluten-free alternative to the traditional pancakes. Instead of using milk and eggs as a binder, we will be using almond milk and bananas! Not only will this give you the light and fluffy feeling of non-vegan pancakes, but it will also add an amazing flavor. This will be a great recipe for anyone in the family, no one will question what you made the pancakes with because they will be too busy enjoying them!
(Makes about 3 pancakes)
- 2 cups gluten free flour. (We use Bob’s Red Mill Gluten Free All Purpose Baking Flour)
- 1 Tbsp baking soda
- 1/2 Tbsp baking powder
- 1 Tbsp of coconut sugar (We use Wholesome Sweeteners Organic Coconut Sugar)
- a pinch of salt
- 2 cups of almond or coconut milk (Any plant-based milk will really work)
- a splash of vanilla extract (3-4 drops from a normal bottle)
- a splash of apple cider vinegar (about half a tablespoon)
- 3 ripe bananas
(takes about 15 minutes to make)
1. Mix all your dry ingredients in a bowl and whisk them together. This is the flour, baking soda, baking powder, salt, and sugar.
2. Add in all your wet ingredients into the same bowl that had all the dry. This is the plant-based milk, the vanilla extract, and the apple cider vinegar. You will see a little bubble from the vinegar and the baking soda reacting, this is gonna help make the pancakes light and fluffy!
3. Add in 2 whole bananas last (save the third for later). Mash them with a fork or a whisk till they are incorporated into the batter. They don’t need to be super small, a few chunks will add nice texture and bursts of banana flavor!
4. Whisk all your ingredients one last time. The batter should be smooth and thick. If it’s looking too thin, you can add a little more flour. If its looking a little thick, add a bit more plant-based milk or water.
5. Heat up a non-stick pan over medium to medium high heat. Tip: a good nonstick pan will allow you to not add any oil or butter to the dish to prevent sticking! This will in turn make your food healthier.
6. Place a cup of the batter onto the pan. Wait for it to start to bubble and the bottom to not stick to the pan. Once you freed the bottom from the pan, give it a flip and cook the other side. This generally takes about 2-3 minutes per side depending on the heat and thickness of the pancakes.
7. Slice up the remaining banana and top your pancakes with it. You can also add maple syrup or any other pancake topping that you enjoy!