Vegan Banana Pancakes
Fluffy vegan pancakes full of healthy ingredients for your next weekend brunch
Ingredients
- 1 Banana, ripe
- 1.5 Cups Non-dairy milk I used unsweetened almond
- 1 T. Grape seed oil
- 1 C. Bob’s Red Mill Gluten-Free Flour
- 1/2 C. Almond flour
- 1 T. Coconut sugar
- 1 T. Baking powder
- 1 t. Vanilla bean powder
- 1 Pinch Salt
Instructions
- Add banana, milk, and oil to a high-speed blender. Blend until smooth.
- Add flours, baking powder, sugar, vanilla, and salt. Blend again until fully combined. You may need to add more milk and scrape the sides of the blender with a spatula to make sure everything is mixed well.
- Heat a pan on Medium Low heat with a light coating of oil. When the pan is hot, pour cakes. Cook until lightly browned on the bottom, about 4-5 minutes.
- Flip and cook the other side for 3-4 minutes.
- Serve with sliced bananas, blueberries, raspberries, vegan butter, maple syrup, etc.
Notes
I have been making these gluten-free recently (as written), but you can certainly swap the GF flour and almond flour for an equal amount of all-purpose flour or spelt flour.