I have never been much of a pancake person. At least not until recently. The thing is, I’m kind of surprised to find myself at this moment in time really liking, no wait, craving the taste of flavored pancakes. You know? As in pancakes with blueberries. Or Pancakes with Raisins and Cinnamon. Or, let me just come right out with it, Gluten Free Banana Bread Pancakes. They really are my latest food crush! If you like this recipe, you might also enjoy some of my other Vegan Breakfast Recipes such as my favorite Tofu Scramble, or this Vegan Biscuit Casserole. Whatever recipe you try, enjoy!
Do you see why I love these pancakes SO much! In fact, here’s what I’ve been doing. I make a big batch of pancakes on the weekend, place them in a freezer bag, freeze them, and then plop one (or two) in the toaster oven on Sunday morning, or Monday morning, or whatever morning it happens to be. Within minutes I’m sitting at the table with a mouthful of crispy Gluten Free Banana Bread Pancakes.
Life is so good.
Why I love Gluten Free Banana Bread Pancakes
Pancakes have always been a little hard for me to stomach because they’re a little too sweet for the beginning of my day. I would walk around feeling like I had a lump in my stomach after eating them. So this recipe solves all that because I used bananas and even some flax seeds to add healthy fiber, natural sugars, and omega-3s. When eating these pancakes fresh from the skillet you’ll enjoy a crispy exterior covering up the soft middle.
Here are some of the beneficial ingredients in this recipe:
- Ground Flax Seeds
- Brown Rice Flour
- Agave Nectar
- Plant-based milk (like soy or almond)
What’s so great about these ingredients? Well, in case you’re not tired of these lists yet, here are some of the nutritional benefits of these plant-based ingredients:
- Bananas include B6, Manganese, Fiber, Biotin, and of course, Potassium.
- Flax seeds are an excellent source of Omega-3 Fats, Vitamin B1, Copper, Manganese, Fiber, Selenium, and more!
- Brown Rice Flour is a gluten-free flour that is high in protein, iron, fiber and Vitamin B.
- Agave Nectar has come under scrutiny lately, but it’s still considered a good alternative when you’re looking to use a sweetener with a low glycemic index.
- Cinnamon adds fiber, iron, and calcium which may be why it’s oftentimes touted by nutritionists as a good way to regulate blood sugar levels for people with Type II diabetes.
- It used to be that soy milk was about the only plant milk available, but today there are many options, including rice milk, almond milk, coconut milk, hemp milk and more. Obviously each of these will come with different health benefits, but some consistent benefits include — protein, magnesium, zinc, potassium, iron, and calcium (although sometimes the calcium is added).
Now that all the list-making is over, I just have to say these Gluten Free Banana Bread Pancakes are damn tasty!
I simplified the process of mashing bananas and such by putting all the wet ingredients in a food processor. After a quick pulse or two, you’re ready to add that delicious mixture to the flour.
A few minutes later, you’re sitting at the table thinking happy thoughts. Come on, I know you are!
Speaking of happy thoughts, you know what would make me happier than a punk in a pickle patch? (I don’t really know what that means, but I like the way it sounds so I’m going with it.) Anyway, I’d be happier than two punks in a pickle patch if you’d make this Gluten Free Banana Bread Pancakes recipe and post a photo of it using #NamelyMarly on Instagram or Twitter. It’d make my day!
- 3 large bananas
- 1½ cups plant-based milk soy, almond, etc.
- 1 teaspoon apple cider vinegar
- 2 tablespoons ground flax seeds
- 1 tablespoon corn starch
- 2 tablespoons dairy-free margarine sliced
- 2 teaspoons vanilla
- 2 tablespoons agave nectar
- 1 cup brown rice flour
- 1 cup Arrowhead Mills Gluten-Free Pancake Mix or GF pancake mix of your choice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Toppings: Sliced dairy-free margarine,Maple Syrup, and/or sliced bananas
Place the bananas, soy milk, apple cider vinegar, ground flax seeds, and corn starch in a food processor. Pulse until smooth. Add the sliced dairy-free margarine, vanilla and agave nectar and pulse again until combined. Set aside.
In a large bowl combine the brown rice flour, gluten-free pancake mix, baking powder, and cinnamon. Stir to combine.
Place your skillet over medium heat and give it a light coating of vegetable spray or oil.
Pour the banana mixture into the flour mixture and stir until just combined. I prefer a pancake mixture that is slightly thin versus one that is too thick so if you need to add additional plant-based milk do so with one-quarter cup at a time.
Using a quarter cup measure, pour batter in the shape of a circle on your prepared skillet. Repeat with the available space in your skillet, allowing about an inch between each pancake. Cook until the top side of the pancake begins to bubble. You can also use the spatula to pull up a corner of one of the pancakes to make sure they're cooked to a golden color on the bottom. If so, flip the pancakes and cook on the other side for an additional 3-5 minutes until the pancake is golden-colored on both sides. Place on a pan and set either in a warmed toaster oven or oven to stay warm while you prepare the rest of the pancakes.
Serve with sliced margarine, maple syrup and/or sliced bananas.
If you love vegan pancake recipes with a creative twist, you have to check these out:
- Vegan Blueberry Pancakes by B. Britnell
- Blueberry Banana Pancakes by Love and Lemons
- Vegan Banana Pancakes by the Pretty Bee
- How about these Vegan Whiskey Pancakes by yours truly!
Whatever vegan pancake recipe is filling your fork, enjoy!