Gluten-Free Banana Bread Pancakes

Sliced bananas are on top of a stack of pancakes. There are drizzles of syrup on the pancakes.

Gluten-Free Banana Bread Pancakes

Make these Gluten Free Banana Bread Pancakes over the weekend and enjoy them the rest of the week. These pancakes are easy to make and dairy free too!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 130kcal

Author Marly McMillen

Ingredients

2 medium bananas
1 ½ cups plant-based milk soy, almond, etc.
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseed
2 tablespoons vegan butter sliced
2 teaspoons vanilla extract
1 tablespoon agave nectar
1 cup oat flour (see note)
1 cup gluten-free baking flour
1 tablespoon baking powder
1 teaspoon cinnamon
Toppings: sliced vegan butter, maple syrup, and/or sliced bananas

Cups - Metric

Instructions

Place the bananas, soy milk, apple cider vinegar, and ground flax, in a food processor. Pulse until smooth. Add the sliced butter, vanilla, and agave nectar and pulse again until combined. Set aside.
Stir together the oat flour, gluten-free flour, baking powder, and cinnamon in a large bowl.
Pour the banana mixture into the flour mixture and stir until just combined. See note for batter consistency tips. Let the batter sit for 10 minutes.
Once the batter is ready, place a skillet over medium heat and give it a light coating of vegetable spray or oil. Or heat a non-stick griddle to 375°F/190°C. Even a non-stick surface can add flavor to cooking pancakes by adding a little vegan butter to the surface.
Pour batter in the shape of a circle in the prepared skillet or griddle. Repeat with the available space in your skillet, allowing about an inch between each pancake. Cook for 3 to 5 minutes, until the bottom of the pancakes, are golden brown. Use a spatula to pull up a corner of one of the pancakes to make sure they're cooked to a golden color on the bottom. Flip the pancakes and cook on the other side for an additional 3 to 5 minutes until the pancake is golden-colored on both sides.
Place cooked pancakes a single layer on a pan and place them either in a warmed toaster oven or oven set to 200°F/90°C to stay warm while you prepare the rest of the pancakes.
Serve with vegan butter, peanut butter, maple syrup, and/or sliced bananas.

Notes

GLUTEN-FREE: To make these pancakes gluten-free, be sure to use certified gluten-free oat flour or certified gluten-free old-fashioned oats and flour.

MAKE YOUR OWN OAT FLOUR: To make oat flour out of gluten-free old-fashioned or rolled oats, place 1 cup of oats in a blender or food processor. Pulse until it forms a flour consistency.

PANCAKE MAKING TIP: The thinner the batter, the thinner the pancakes. Add more milk or less depending on your preference for thinner or thicker pancakes.

FREEZE IT: Pancakes freeze well, so they're perfect for meal prepping. I place cooked pancakes on a tray and place the tray in the freezer. Wait about 30 minutes, and the pancakes should be firm. Transfer frozen pancakes to a freezer bag. Doing it this way prevents the pancakes from sticking together.

Nutrition