Vegan Banana Oat Pancakes (Gluten-free)
User Reviews
4.9
Vegan Banana Oat Pancakes (Gluten-free)
Description
Vegan Banana Oat Pancakes rely on mashed banana and oat flour as the foundation, with almond flour and tapioca starch for structure and tenderness. Baking powder and spices, such as cinnamon, offer leavening and subtle warmth. Lemon juice brings acidity that enhances flavor and texture. Blending the ingredients smooths the batter, and letting it rest briefly allows the oats to absorb moisture.
Cooking the pancakes covered on medium heat traps steam, which accelerates cooking and helps maintain a moist interior. The final pancakes are soft and slightly dense, reflecting the gluten-free, vegan ingredients. Variations include adding chocolate chips, berries, or nuts directly into the batter for added texture and flavor.
Serve the pancakes immediately with maple syrup, vegan butter, fruit, or nuts. Their delicate texture means they are best fresh, as they can lose fluffiness once cooled. Adjust sweetness with maple syrup or spice blends to suit taste.
Ingredients
- 1 banana medium ripe
- 1 cup old fashioned oats , certified gluten-free if needed
- 3 tbsp almond flour , (or other nut flour or pumpkin seed flour - i havent tested with these)
- 1 tbsp tapioca starch , or cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon or other spice blends of choice such as pumpkin pie spice or chai spice, or vanilla extract
- 1 tsp lemon juice
- 3/4 cup non-dairy milk soy milk, light coconut milk or oat milk, such as almond milk
Instructions
- Add everything to a blender. Blend everything for a minute. Add a tbsp maple syrup for sweeter if you like. Let sit for 5 mins, then blend again until smooth.
- Heat a thick bottom skillet over medium heat. Grease if needed. Add a ladleful of the batter. Cook for 2 tot 3 minutes, cover the pan to help keep the moisture in and cook the pancakes faster. When the pancake batter gets bubbly, slip and cook for another 2 mins. (Cooking time varies with pans and stoves)
- Stack and serve immediately with maple syrup, vegan butter, fruits or toasted nuts.
- Variations: Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation
Notes
- Fold in chocolate chips, berries, or chopped nuts into the batter to add variety.
- Serve the pancakes immediately after cooking to enjoy the best texture, as they tend to lose fluffiness upon cooling due to absence of gluten and extra starches.
- The texture differs from classic pancakes because this recipe omits gums and extra starches commonly used in gluten-free baking.
- Nutrition information is calculated for one serving of these pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 9809 kcal
% Daily Value*
| Calories | 98.09kcal | 5% |
| Carbohydrates | 16.03g | 5% |
| Protein | 2.89g | 6% |
| Fat | 3.06g | 5% |
| Saturated Fat | 0.29g | 1% |
| Sodium | 42.24mg | 2% |
| Potassium | 186.61mg | 4% |
| Fiber | 2.34g | 9% |
| Sugar | 2.72g | 5% |
| Vitamin A | 12.59IU | 0% |
| Vitamin C | 2.03mg | 2% |
| Calcium | 80.75mg | 8% |
| Iron | 0.81mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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