Gluten Free Banana Pancake Recipe - Vegan + Easy!

A stack of gluten free pancakes, drizzled with cashew cream, maple syrup and topped with sliced nectarine, fresh blueberries and chopped walnuts.

Gluten Free Banana Pancake Recipe - Vegan + Easy!

Our gluten-free banana pancakes are a one-bowl recipe, which is sugar free, egg free and gluten-free.They are incredibly fluffy, naturally sweet and VERY easy to make.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: Pancakes (or 16 mini ones)

Calories: 95kcal

Author: Yasmin

Equipment

Fork
Frying pan (non-stick) or large skillet
High Speed Blender (Vitamix, Ninja or similar) *if making cashew cream*
Mixing Bowl
Ladle (we found using a ladle to spoon the pancake batter out was the perfect size)
Rubber Spatula
Wooden Spoon

Ingredients

For the Banana Pancakes

2 Small Ripe Bananas or one large
1 cup Gluten Free Self-Raising Flour
1 cup Plant Milk of choice
2 tablespoon Ground Flaxseed (optional)
1 teaspoon Bicarbonate of Soda

US Customary - Metric

Instructions

Making the Pancake Batter

Mash up the Banana in a large bowl with a fork
2 Small Ripe Bananas
Add in all the remaining Pancake ingredients and using a wooden spoon, stir well to combine, until you have a semi-thick Batter
1 cup Gluten Free Self-Raising Flour, 1 cup Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda

Cooking the Pancakes

Heat a frying pan on low to medium heat.
Once the pan is hot, take a ladle of the Pancake mixture and pour desired amount in to the pan (we find one level ladle full is perfect).
Cook for 2 minutes on the first side, until bubbles are visible across the top and the edges are being to firm, then flip and cook the other side for a further 1 minute before removing from the pan.

For the Cashew Cream

Put the Cashews, Water and Dates in a high speed blender and blend on high speed for 1 minute, until smooth.

For the Toppings

Slice the Nectarines, being careful to remove all of the stone from the center.
Chop up the Walnuts in to smaller chunks.

To Build

Pile the pancakes on the plates and then pour over the Cashew Cream.
Top with sliced Nectarine, Blueberries and chopped walnuts, then drizzle with Maple Syrup.

Notes

For the pancake batter: If you feel that the pancake batter is too thin, add another couple of tablespoons of flour and mix well to combine. If you feel that it's too thick, add a couple of tablespoons of plant milk, stirring well.

If using cashew cream: If your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds.

Nutrition