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Vegan Banana Pancakes Recipe

Vegan Banana Pancakes recipe
The Roasted Root

Gluten-free vegan banana pancakes made with flax eggs are rich in banana flavor and are marvelously fluffy!

Ingredients

2 Tbsp ground flax seed
6 Tbsp water
1 1/2 cups Gluten-Free All-Purpose Flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp sea salt
1 cup unsweetened almond milk or coconut milk
2 large ripe bananas (mashed)
1 Tbsp pure maple syrup (optional)
1 tsp pure vanilla extract

Method

1
Stir together the ground flax seed and water in a small bowl to make flax "eggs." Allow this mixture to sit and thicken, stirring occasionally, while you’re preparing the rest of the recipe, about 10 to 15 minutes.
2
In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the mashed bananas, almond milk, maple syrup, and vanilla extract together.
3
Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and stir to combine.
4
Heat a pancake griddle or skillet to just below medium heat. Add enough oil to coat the surface.
5
Measure about 1/8 cup of batter and pour it onto the hot griddle/skillet until you run out of room, being careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm up.
6
Flip the pancakes and continue cooking until they’re cooked through, another minute or two.
7
Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.

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