Vegan Gluten Free Banana Pancakes

5 from 1 vote

Made with whole grains and sweetened naturally, these healthy Vegan Gluten Free Banana Pancakes are a delicious way to start your morning!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 320kcal

Author: Faith VanderMolen

Ingredients

1 cup oat flour
¾ cup teff flour
½ cup almond flour
¼ cup tapioca starch
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 ripe bananas mashed
1 ½ cup almond milk
3 tablespoons coconut oil melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
juice of ½ lemon

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the dry ingredients, from the oat flour to the salt.
In a separate bowl, mix together the wet ingredients, from the mashed bananas to the lemon juice. Make sure the coconut oil stays melted and doesn't solidify again when mixed with cold ingredients. If it hardens, place the mixing bowl in another bowl of hot water to help it re-melt.
Pour the wet ingredients into the dry ingredients and mix everything together until a uniform batter forms.
On a non-stick griddle or pan, or using a little coconut oil, fry the pancake batter in ¼ cup amounts, flipping when bubbles start to form on the top of the batter.
Continue this process until all the batter has been cooked.
Enjoy with your favorite toppings such as maple syrup, fresh fruit, fruit compote, granola, etc.!
Store leftovers in the fridge for about a week.

Notes

This gluten free pancake recipe also calls for almond flour. I was always confused what the difference between almond flour and almond meal was, but I've found that they can usually be used interchangeably, the texture just may change a little. Both almond flour and almond meal are made by grinding almonds into flour, but almond flour is typically made from blanched almonds, while almond meal is usually made from whole almonds with the skin still intact.

Nutrition