Think vegan and gluten-free pancakes can’t be soft, fluffy and delicious? Think again! These wholesome flapjacks are deliciously crafted without added sugar, milk, butter or eggs. Gluten-free flour, plant-based milk, coconut oil and a chia “egg” are what bring life to these healthy pancakes. Mashed banana adds flavorful, much-needed moisture that will leave your whole family feeling like they’re eating sweets for breakfast.
Vegan & Gluten-Free Banana Pancakes
Recipe courteous of Christine of c-cooking.com
Makes 9-10 3.5-inch pancakes
Ingredients
1 cup gluten-free multi-blend flour
2 Tbsp. white chia seeds
1 tsp. baking soda
½ tsp. sea salt
1 Tbsp. psyllium husk (optional)
1 Tbsp. coconut flour (optional)
1 banana, mashed
1 ¼ cup plant-based milk
4 Tbsp. warm water
2 Tbsp. coconut oil + more to coat the pan (melted)
1 tsp. apple cider vinegar
Directions
- In a small bowl, mix chia seeds and water together to make a chia “egg.” Set aside.
- Mix the flour, baking soda and sea salt together in a large bowl. Add in psyllium husk and coconut flour if using.
- Mash the banana and mix with milk, oil, vinegar and chia egg. Add to dry ingredients and combine.
- Heat a large skillet over medium-low heat. Coat with coconut oil when hot.
- Pour scant ¼ cup dollops of batter into pan, leaving about 2 inches of space between each pancake. (The batter will be think, so spread it lightly with the back of a spoon.)
- Cook for 3-4 minutes. Flip them over and cook for another 3 minutes.
- Top with tons of fruit, nuts and seeds and a drizzle of maple or brown rice sugar.