Gluten Free Vegan Pancakes are the best way to start your day! Fluffy, soft, and absolutely delicious, this pancake recipe is healthy, gluten free, vegan, sugar free, and made in under 15 minutes! Made with whole ingredients like banana, oats, almond flour, and flaxseed meal, these pancakes are the perfect breakfast option for busy mornings. They’re also soy free, nut free, and dairy free, making them allergy-friendly and great for kids!
Why You’ll Love This Recipe
- These pancakes are so fluffy and soft, they’re just like traditional pancakes!
- They’re gluten free, vegan, and sugar free.
- Made with healthy ingredients like oats, almond flour, banana, and flaxseed meal.
- This healthy pancake recipe is also nut free and soy free, making it allergy-friendly!
- Ready in under 15 minutes from start to finish!
- Perfect for busy mornings or meal prep!
Ingredients
- Banana: Use a large ripe banana that’s mushy. The riper the banana the better!
- Flaxseed meal: This is your egg substitute to make these pancakes vegan. Mix it with water to make a flax egg.
- Oats: Rolled oats work best for this recipe. You can also use instant oats if that’s what you have.
- Almond flour: This adds protein and healthy fats to the pancakes while keeping them gluten free.
- Baking powder: For fluffiness.
- Cinnamon: A dash for flavor.
- Almond milk: Use any non-dairy milk of your choice. You can also use regular milk if you prefer.
- Pure maple syrup: Optional, for sweetness.
- Coconut oil: For frying the pancakes.
Instructions
- Make the flax egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix well and let it sit for about 5-10 minutes until it thickens.
- Mash the banana: In a large mixing bowl, mash the ripe banana with a fork until smooth.
- Add the wet ingredients: Add the flax egg mixture and almond milk to the mashed banana. Stir until well combined.
- Combine dry ingredients: In another bowl, mix the rolled oats, almond flour, baking powder, cinnamon, and salt.
- Mix it all together: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix; a few lumps are okay.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve: Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.
Toppings Ideas
- Sliced bananas
- Fresh berries
- Pure maple syrup or agave nectar
- Dairy-free yogurt
- Coconut whipped cream
- Nuts or seeds
- Cinnamon sugar mix
Tips for Success
- Make sure your banana is very ripe for maximum sweetness and flavor.
- If you want extra sweetness, add more maple syrup or a splash of vanilla extract to the batter.
- Don’t overmix the batter; a few lumps are okay for fluffy pancakes.
- If the batter is too thick, add a splash more almond milk to reach your desired consistency.
- Keep pancakes warm in an oven set to low while you cook the rest of the batch.
Storage Tips
If you have leftover pancakes or want to make them in advance:
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
- Freezer: Freeze pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Frequently Asked Questions
Can I use gluten-free flour instead of almond flour?
Easily! You can replace almond flour with your favorite gluten-free all-purpose flour blend. Just ensure that it’s also a cup-for-cup substitute.
Can I make these pancakes ahead of time?
Certainly! You can prepare the batter the night before and refrigerate it. Just give it a good stir before cooking. You can also make pancakes ahead of time and freeze them for later use.
Are these pancakes high in protein?
This pancake recipe contains protein from almond flour and flaxseed meal. For extra protein, serve with Greek yogurt or cottage cheese on top.
Can I add protein powder to this recipe?
You can add protein powder if you’d like! Start with one scoop (around 30 grams) and adjust the liquid in the batter accordingly for desired consistency.
I don’t have almond milk. What can I use instead?
You can use any non-dairy milk like oat milk or soy milk or even regular milk if you’re not dairy-free!