Vegan Pancakes (Gluten Free)
Ingredients
- 1 ripe banana mashed
- 1 cup gluten-free all-purpose flour
- 1 tablespoon ground flaxseed
- 1 tablespoon maple syrup or any other liquid sweetener of your choice
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3/4 cup non-dairy milk such as almond milk or oat milk
- Coconut oil or cooking spray for greasing the pan
Instructions
- In a mixing bowl, combine the mashed banana, gluten-free flour, ground flaxseed, maple syrup, baking powder, ground cinnamon, and vanilla extract. Mix well until all ingredients are combined.
- Gradually add the non-dairy milk, stirring continuously, until you achieve a smooth consistency. If the batter is too thick, add a little more milk. If it's too runny, add a little more flour.
- Let the batter sit for a few minutes to thicken slightly.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
- Pour approximately 1/4 cup of the batter onto the heated pan for each pancake. You can adjust the size according to your preference.
- Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface, then flip them and cook for another 2-3 minutes on the other side, until golden brown.
- Continue cooking the remaining batter in the same way until all the pancakes are cooked.
- Serve the gluten-free vegan banana pancakes warm, topped with sliced bananas, berries, maple syrup, or any other desired toppings.
Notes
You can also add additional ingredients such as chopped nuts, chocolate chips, or blueberries to the batter before cooking for added texture and flavor.
Nutrition
Serving: 2gCalories: 686kcalCarbohydrates: 138gProtein: 20gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 518mgPotassium: 782mgFiber: 18gSugar: 35gVitamin A: 774IUVitamin C: 23mgCalcium: 619mgIron: 6mg
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