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–+ servings
Gluten-Free Vegan Pancakes Recipe

Best Gluten-Free Vegan Pancakes Ever! Sugar-Free too!

These are the best gluten-free vegan pancakes ever, and honestly the best fluffy pancakes, period. Made with ripe bananas instead of eggs, they're vegan, gluten-free and refined sugar-free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Choose Serving Size 15 pancakes

Ingredients 

  • 250 g gluten-free flour Schar; if you're not GF you can use regular wheat flour
  • 2 bananas ripe
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 Tbsps stevia powder or other healthy sweetener
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 Tbsp coconut oil melted
  • water or vegan milk for consistency
  • toppings of choice chocolate, fruits, vanilla cream, syrups, jams

Instructions

  • Add the bananas to the blender and puree until smooth.
  • Add the gluten-free flour to a large bowl, then pour over the blended bananas.
  • Add the baking powder, baking soda, stevia powder, coconut oil, vanilla extract and rum extract.
  • Mix everything with a hand mixer. The batter should have a thick yogurt-like consistency; if needed, add a little water or vegan milk.
  • Use a non-stick pancake pan.
  • Heat 1-2 Tbsps of oil in the pan. Once hot, pour all the oil into a small cup to reuse later; the pan only needs to be lightly greased. Depending on the size of your pan, you can make 2-4 pancakes at a time.
  • Use a ladle half-filled with batter for each pancake and pour it into the hot pan. The pancakes should be no more than 10 cm in diameter.
  • Let the pancake cook on one side until golden, then flip it to the other side.
  • When cooked, move the pancake aside.
  • Repeat until you finish the batter. Don't forget to grease the pan before each batch.
  • Serve with your toppings of choice on top. Enjoy!

Notes

Bananas act as both the egg replacer and the main sweetener, so use them very ripe for the best binding and flavor. Serve fresh off the pan with your favorite toppings; leftovers keep in the fridge for 1-2 days and reheat well in a dry pan.