Puffy and golden banana pancakes made vegan, gluten-free and refined sugar-free with just a few simple pantry substitutions. Whip up a batch of these pancakes on Sunday morning for the whole family to enjoy.
Pancakes are of those fun Sunday morning breakfast or brunch traditions. You get the whole family together in the kitchen, chopping fruit and whisking batter all while trying to monitor the heat in the pan for that ultimate pancake sweet spot.
While I love my usual blueberry buttermilk pancakes, this recipe today tastes like banana bread in pancake form and let me tell you that there is something very special about that.
If you are a regular reader of my blog then you will know that the recipes I share are always dairy-free and often contain vegan options. As I was contemplating making a pancake batter without eggs I decided to take the recipe one step further by using gluten-free flour as well, making this breakfast accessible to more people.
I am still learning when it comes to creating gluten-free recipes as gluten plays such an integral role in the science behind why recipes work, however I have found it a lot easier when using a 1:1 gluten free substitute flour.
How to make vegan and gluten-free banana pancakes
To make these pancakes, I have used my base pancake batter recipe and tweaked it to adjust for the removal of eggs and gluten. The main role of the eggs to bind the batter is taken on by the mashed banana and the rise is provided by a combination of the baking powder and the bicarbonate of soda which when combined with the vinegar in the homemade buttermilk allows for lift and lightness. This also accommodates for the removal of the gluten as often you will find gluten free pancakes can be flat and rubbery.
It’s important to mention that these pancakes will have a little more chew than if you used regular flour, but they are still super light and fluffy and delicious. It’s really only noticeable if you are doing a comparison.
Start by making your homemade dairy-free buttermilk by combining the vinegar with the oat milk in a small bowl. I love oat milk as it has a really creamy consistency but soy or almond would work here fine as well.
Mix your dry ingredients in one bowl, and then your banana, coconut oil, vanilla, maple syrup and ‘buttermilk’ in another. Mix the dry into the wet and whisk together. The batter will be thick and will start to puff up. Let the batter rest for about 10 minutes to settle.
In a non-stick pan with a little oil, cook about ⅓ of batter per pancake, flipping them when bubbles start to form on the top. These wont get quite as bubbly as you might be used to, so keep an eye on the the heat and flip when ready. Continue until all the batter is used and you have a stack of banana cinnamon deliciousness.
One thing that I love about these pancakes is that they are not using any unusual ingredients that you probably wouldn’t have anyway. The only thing special is the gluten-free flour which if you don’t eat gluten then you will probably have anyway.
Coconut oil is also something that is so versatile (you can use it in place of butter in so many baked goods, or to saute onions in for a curry, or as a body scrub/moisturiser just to name a few) and I believe is an essential pantry staple.
This recipe also ended up being refined sugar-free as I removed the usual little bit of sugar in the pancakes and replaced it with maple syrup. So that is a sneaky win if you are looking to cut down on sugar but are OK with maple syrup. And let’s face it, it’s not really pancakes without maple syrup!
These vegan and gluten-free banana pancakes taste EXACTLY like banana bread in pancake form and are so delicious you are going to love making them for your family on a lazy Sunday morning, chill tunes on the stereo, pot of coffee brewing in the background.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Banana Pancakes (Vegan, GF)
- ¾ cup dairy-free milk
- 2 tablespoons white vinegar
- 1 cup gluten-free plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 mashed banana
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla
- extra banana slices to serve
- pure maple syrup to serve
- In a small bowl, mix the vinegar with the oat milk and set aside.
- In a large mixing bowl combine flour, baking powder, bicarbonate of soda, salt and cinnamon and whisk to combine.
- In another bowl, mash the banana and mix in the maple syrup, coconut oil, vanilla and milk mixture. Add the dry ingredients to the wet and whisk until a thick batter forms. Set aside and rest for 10 minutes.
- Heat a non stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan. Once bubbles start to form on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
- Serve pancakes with slices of fresh banana and a very generous drizzle of maple syrup.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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