Vegan Banana Pancakes Recipe
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!
Servings: 12 pancakes
Calories: 87kcal
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.
Nutrition
Serving: 1of 12 | Calories: 87kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Fiber: 2g | Sugar: 4g