Vegan Gluten Free Banana Pancakes are fluffy, moist and flavorful – a healthy and delicious way to start the day.
I know, I know. Me posting a pancake recipe is about as surprising as Friday…happening…every week. And let’s call a spade a spade: this is the third stack of banana pancakes I’ve posted on this here site. You now have an up-close and personal naner pancake roundup. Brown Rice Flour Banana Pancakes, Banana Bread Almond Flour Pancakes, and now Vegan Banana Pancakes. Because pancakes come in the vegan varietal, too!
Before I tried my hand at vegan baking, I thought there was just no possible way a vegan recipe could turn out fluffy, moist, and/or bear any semblance to the word, “delicious”. I learned quickly how oh so pleasantly wrong I was.
When you mix together ground flax meal and water and allow it to sit, the mixture thickens and turns into an egg-like consistency. This vegan flax egg can be used for a myriad of egg-replacement applications, including pancakes.
Mash up some ripe-as-sin bananas, whip yourself up a vegan egg, mix all the ingredients together, and you end up with a deliciously moist and fluffy pancake with molten banana on the inside. It’s ridonk.
Silver dollar pancakes – have you heard of them? They’re mini versions of pancakes…small, round, and fluffy. Basically every gluten free pancake on The Roasted Root would be considered a silver dollar pancake.
They are the opposite of the large and in charge flapjacks one would use to wrap up ham and cheese to make a ham n’ cheddar pancakewich. Panck-a-taco. Pancakurrito. Each type of pancake has their lot in life. There may not be a whole lot of meat and cheese-wrapping going on with the silver dollar pancake, but there is a whole lot of ooh mow mow.
Aren’t these cute and quaint? As cute and quaint as a Bed and Breakfast? As in these should be served at every B&B ever?
Vegan banana pancakes for days!
Vegan Banana Pancakes
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 of batter and pour it onto the hot griddle/skillet until you run out of room, being 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.
Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.