Vegan Banana Pancakes (Gluten Free)

Puffy and golden vegan banana pancakes made dairy-free, 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.

Course Breakfast

Cuisine Australian

Prep Time 10

Cook Time 10

Resting Time 10

Servings people

Calories 487kcal

Author Sally

Ingredients

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 and cooled
1 teaspoon vanilla
extra banana slices to serve
pure maple syrup to serve

Instructions

In a small bowl, mix the vinegar with the dairy free 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.

Notes

Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.

Nutrition