Gluten Free Vegan Banana Pancakes

Gluten Free Vegan Banana Pancakes | glutenfreeifyouplease.comGluten Free Vegan Banana Pancakes | glutenfreeifyouplease.com
Some of my fondest memories growing up revolve around waking up to the smell of pancakes cooking.  On the weekends, if I was lucky, my alarm clock was the sweet smell of maple syrup and freshly made silver dollar pancakes prepared by my Dad.  In this recipe I use a blend of rice flours, tapioca starch, and bananas for a super moist, delicious pancake, reminiscent of the ones from my childhood.

Gluten Free Vegan Banana Pancakes | glutenfreeifyouplease.com
After a lot of experimenting with vegan pancakes, I came across what I think is the best way to make an imitation egg mixture.  Combine and stir together 2 tablespoons of ground flax seeds with 3 tablespoons of water and let sit.  After 5 minutes, it congeals up into an almost egg like gooeyness. Its pretty cool.

Gluten Free Vegan Banana Pancakes | glutenfreeifyouplease.com
Bananas add the sweetness to this recipe and also help as a binder. The riper the banana, the more sweet your pancake will be.  Almond milk, a hint of vanilla, and coconut oil help make these pancakes delicious and extremely satisfying.  I topped mine off this morning with raspberry syrup, fresh local blueberries, and extra bananas.

Gluten Free Vegan Banana Pancakes | glutenfreeifyouplease.com
Some Time-Tested Tips for Pancake Perfection:

Tip 1: Keep the pan HOT!  The simple secret to the perfect pancake is a hot pan.  To know if your pan is  hot enough, pour a small amount of batter into the pan.  If it sizzles right away, youre good to go.

Tip 2: Dont flip too early!  During my childhood pancake apprenticeship with my Dad, I was taught to wait for the bubbles to pop in the batter at around the 2-3 minute mark before flipping.  After flippage, cook for an additional 1-2 minutes.

Tip 3:  Smother your pancakes in warm syrup and enjoy.

Gluten Free Vegan Banana Pancakes | glutenfreeifyouplease.com

5.0 from 1 reviews
Gluten Free Vegan Banana Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Gluten Free, Dairy Free, Vegan, Egg Free
Ingredients
  • 75g (1/2 cup) Brown rice flour
  • 65g (1/2 cup) White rice flour
  • 50g (1/4 cup + 2 tbs) Sweet rice flour
  • 40g (1/4 cup) Tapioca flour
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 large ripe banana, mashed
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1 cup almond milk
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat pan on medium heat for 3-5 minutes.
  2. In a small bowl, whisk together the ground flax seeds and water. Set this mixture aside while preparing the rest of the recipe, about 5 minutes or until the mixture thickens.
  3. In a separate bowl combine the flour, baking powder, cinnamon and salt.
  4. In a separate bowl, mash the ripe banana with a fork, whisk in almond milk, vanilla.
  5. Melt the coconut oil in a separate small bowl in the microwave, about 10-15 seconds and whisk into wet ingredients.
  6. Whisk the “egg flax” mixture into the wet ingredients.
  7. Pour wet ingredients into dry ingredients and stir to combine.
  8. Add oil to preheated pan. Use a paper-towel to evenly incorporate the oil.
  9. Measure about ¼ cup of batter and pour onto the hot pan. Be careful not to crowd your pancakes.
  10. Cook for 2-3 minutes or until you see the bubbles begin to form in the batter.
  11. Flip and cook for an additional 1.5-2 minutes.
  12. Repeat for remaining batter. Serve with your favorite pancake toppings!
Notes
If your batter seems too thin, add additional brown rice flour a tablespoon at a time until the desired consistency is achieved.
Batter too dense? Add extra almond milk a tablespoon at a time until desired consistency is reached.

 

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Comments

  1. Rebecca says

    Thanks for the recipe! Im new to gluten free cooking (2 month anniversary of being on this diet today!) and havent started making my own flour yet (its for my daughter and we also cant do egg, milk, oats, peanuts, chicken, turkey). This diet has been really overwhelming so I just havent felt up to doing that yet. But I do make stuff out of store bought gluten-free all purpose flour. Would I just use 1 1/2 c. + 2 TBSP of the GF flour for this recipe in place of the rice flours and tapioca flour?

    • says

      Hi Rebecca! Congratulations on your 2 month anniversary! The first few months can be a real challenge but after you get over the hump it starts to get easier. Yes, you can substitute GF flour cup for cup in this recipe in place of the rice flours and tapioca flour. Let me know how they turn out!

    • says

      If you have more questions along the way while youre getting used to the new diet, feel free to ask here or through e-mail. Ill do the best I can to help or point you in the right direction. Good luck, hope you enjoy the pancakes!

      • Rebecca says

        Thank you!! They turned out great!! The kids loved them and me and my husband added blueberries to ours and it was delicious! Thanks for the recipe!

  2. Michelle says

    A year ago I found out that I am gluten intolerant and I cried. I cried because i knew that I had to give up my Saturday morning pancakes. I love pancakes and well pretty much anything to do with breakfast food. I have found replacements for some of my favoriets but not pancakes. Your recipe looks delish and I cant wait to give it a try.

    • says

      Hi Michelle, thanks for your comment :-) I can definitely relate to how you initially felt when switching over to gluten free. At first, replacing all the old favorites was as much an emotional sacrifice for me as it was in taste. Over time, though, Ive really come to love cooking for gluten free with all of its challenges and rewards. Im really excited to share recipes here that hopefully people will enjoy and love as much as I do. I look forward to posting a lot more breakfast recipes in the coming weeks that I hope youll like!

  3. says

    These look delicious! I love banana pancakes and Im gluten intolerant so I guess these were made just for me :)
    Scrambled eggs always remind me of my Dad. I love that I can whip up a breakfast that calls back happy childhood memories.

    • Melissa says

      Hi Amy! Thank you so much. Pancakes always give me the warm and fuzzies. :) Let me know if you give them a try!

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