Vegan Banana Pancakes

These Vegan Gluten Free Banana Pancakes are fluffy, moist, flavorful, and taste just like regular banana pancakes! These healthy pancakes make the perfect weekend breakfast.

One of my passion projects when I first started this website was whipping up all kinds of gluten-free pancake recipes. Because I have a number of followers who are either vegan or eat egg-free due to an allergy, I just had to whip up this easy recipe for vegan banana pancakes. It just seemed like the right thing to do!

And I’m so happy I did, because these delicious banana pancakes are all-things moist, fluffy, and packed with luscious banana bread flavor. Plus, they are easy to toss together at a moment’s notice! 

Let’s dive right in!

Ingredients for Vegan Banana Pancakes:

The ingredients you’ll need for gluten-free vegan banana pancakes are a gluten-free all-purpose flour blend, ground flax seed, ripe bananas, baking powder, ground cinnamon, and unsweetened almond milk (or non-dairy milk of choice). You can also add pure vanilla extract, but it isn’t mandatory.

Let’s chat about these simple ingredients in detail, as each one serves an important purpose.

Gluten-Free All-Purpose Flour: Pick your favorite gluten-free flour blend. Just be sure that the one you choose is designed to be a 1:1 replacement for regular flour. Most blends contain starchy ingredients like potato flour, tapioca starch, and rice flour.

As long as your blend contains these ingredients, the recipe should work great. 

Ground Flax Seeds: When mixed with water, ground flax seed thickens into an egg-like consistency. We use this mixture (known as “flax eggs”) to replace regular eggs. 

One chicken egg is about 1/4 of a cup when measured out. To make one flax egg, stir together one tablespoon of ground flax seed and 3 tablespoons of water, which equates to 1/4 cup, therefore equating to one chicken egg. We need two flax eggs to make this recipe.

Ripe Bananas: Be sure to pick bananas that have plenty of brown spots for the best results. This ensures the pancakes taste nice and sweet and have the best moist texture. We need two ripe bananas, which equates to just under 1 cup of mashed banana.

Non-Dairy Milk of Choice: I use almond milk, but any kind of milk works here.

Baking Powder: The leavening agent. Your GF blend should already contain some leavening agents, but we add a little more to make sure the texture turns out just right.

Ground Cinnamon: Imperative in all banana treats in my humble opinion!

Sea Salt: A pinch of salt enhances all of the flavors.

Recipe Customizations:

• Replace the gluten-free all-purpose flour with regular all-purpose flour if you eat wheat.
• Swap the gluten-free flour for oat flour.
• Replace the mashed banana with applesauce, pureed pumpkin, or mashed sweet potato.
• For an almond flour vegan banana pancakes recipe, make my Vegan Banana Pancakes (Grain-Free, Paleo).
• Add chocolate chips and/or walnuts!
• Replace the almond milk with cashew milk, oat milk, soy milk, coconut milk, or any kind of dairy-free milk.
• If you don’t need the recipe to be egg-free, try my Gluten-Free Rice Flour Banana Pancakes.

How to Make Vegan Banana Pancakes:

1. Step 1: Make the Flax Eggs. Stir together the ground flax seed and water in a small bowl. Allow it to sit, stirring every 2 minutes, until the mixture reaches the consistency of beaten eggs, about 15 minutes. 
2. Step 2: Prepare the Batter Mash up some ripe bananas until creamy in a large mixing bowl. Add the remaining ingredients, including the flax eggs. Stir well.
3. Step 3: Cook the Pancakes. Heat a large nonstick skillet over medium heat and add enough cooking oil (I use avocado oil) to generously coat the surface. Allow the skillet to heat up for a few minutes. Measure out 1/4 cup of batter and pour it on the hot skillet. Cook for 1-2 minutes until the batter looks as though it has begun setting up. Carefully flip and cook for another 1-2 minutes, until both sides are golden brown and the pancakes are cooked through. Repeat for the remaining batter. I typically cook 3-4 pancakes on a large skillet.
4. Step 4: Enjoy! Serve with your choice of toppings, and enjoy! I love sliced banana, pure maple syrup, and sometimes some almond butter or peanut butter.

Store leftovers in an airtight container in the refrigerator for up to 5 says. Freeze in a freezer bag for up to 3 months.

Recipe Tips:

1. Keep the pancakes small, like silver dollar pancakes. This helps with the flipping process and ensures the pancakes cook all the way through.
2. Be sure to use ground flaxseed meal, not whole flax seeds. The flax seeds need to be ground up in order for the egg replacer to work.
3. If you notice the centers of the pancake have a “raw” consistency, continue cooking them for longer, flipping every 2 minutes.

Aren’t these cute and quaint? They remind me of the kind of breakfast one would get at a Bed & Breakfast.

More Vegan Treats:

• Vegan Banana Bread 
• Almond Flour Blackberry Crumb Bars 
• Vegan Oatmeal Peanut Butter Chocolate Chip Cookies  
• Paleo Apple Pie Bars 
• Homemade Aussie Bites 

Vegan banana pancakes for days!

Vegan Banana Pancakes Recipe

4.72 from 14 votes

Gluten-free vegan banana pancakes made with flax eggs are rich in banana flavor and are marvelously fluffy! You'd never guess these tasty pancakes are made without eggs, as they have amazing texture!

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Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings: 12 pancakes

Ingredients

• 2 Tbsp ground flax seed
• 6 Tbsp water
• 1 1/2 cups Gluten-Free All-Purpose Flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 cup unsweetened almond milk or coconut milk
• 2 large ripe bananas mashed
• 1 Tbsp pure maple syrup optional
• 1 tsp pure vanilla extract

Instructions

• Stir together the ground flax seed and water in a small bowl to make flax “eggs.” Allow this mixture to sit and thicken, stirring occasionally, while you’re preparing the rest of the recipe, about 10 to 15 minutes.
• In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the mashed bananas, almond milk, maple syrup, and vanilla extract together.
• Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and stir to combine.
• Heat a pancake griddle or skillet to just below medium heat. Add enough oil to coat the surface.
• Measure about 1/8 cup to 1/4 cup of batter in a measuring cup and pour it onto the hot griddle/skillet until you run out of room. Be careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm up.
• Flip the pancakes and continue cooking until they’re cooked through, another minute or two. Note: if your pancakes have a "raw" consistency in the center, continue cooking them over medium heat or low heat, flipping every 2 minutes.
• Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.

Notes

If you eat eggs or don't follow a vegan diet, you can replace the ground flax seed and water with two regular chicken eggs.

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Nutrition

Serving: 1of 12 · Calories: 87kcal · Carbohydrates: 19g · Protein: 1g · Fat: 1g · Fiber: 2g · Sugar: 4g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: banana pancakes recipe, breakfast, gluten free vegan banana pancakes, vegan banana pancakes, vegan breakfast recipe, vegan recipes

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