DELICIOUS GLUTEN-FREE BANANA PANCAKES
Easy and nutritious pancake recipe for any day of the week. These fluffy vegan banana pancakes are really delicious and so easy to make. The pancakes are vegan, gluten-free, soy-free, nut-free, and dairy-free.
Serving suggestion: Serve them for breakfast or brunch. Top with blueberries or blueberry jam.
MEET THE INGREDIENTS
This is what you’ll need for these:
- White rice flour
- Tigernut flour
- Buckwheat flour
- Tapioca flour
- Agave syrup
- Rice milk
- Banana
- Baking powder
- Baking soda
The combination of rice flour, tigernut flour, and buckwheat flour works really well for this recipe.
RICE FLOUR
White rice flour is naturally gluten-free, rich in carbohydrates, low in fat, and can be used to bake cakes, cookies, pancakes, as well as thicken sauces. But, because it is refined, I use it mostly in combinations with other flours to boost both, nutrition and flavor.
TIGERNUT FLOUR
Tigernut flour is a nutritious gluten-free flour with a unique sweet taste and a slightly gritty texture. Since tiger nuts are completely gluten-free, nut-free, and grain-free, this flour is a wonderful alternative for people with certain food allergies. Its sweetness allows you to cut back on the sugar quantity in your recipe. Read more about tigernuts here.
BUCKWHEAT FLOUR
Despite its name, buckwheat flour has nothing to do with wheat. Buckwheat is actually a pseudo-grain just like quinoa (it’s a fruit seed), so it’s naturally gluten-free and it doesn’t have the same types of proteins that cereal grains do. It’s great for anyone with grain issues because it’s easy to digest.
It is packed with nutrients, has a light texture, and a strong earthy flavor. Use it to make pancakes, muffins, cakes, galettes, and more. Just make sure it is certified gluten-free to avoid any possible cross-contamination with gluten in processing.
HOW TO MAKE FLUFFY VEGAN BANANA PANCAKES
- Put all the dry ingredients in a medium-sized bowl.
- Mix banana and 150 ml rice milk in the blender until smooth.
- Add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a circle (use 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
- Top with blueberries.
- Makes 12 – 13 pancakes.
FLUFFY VEGAN BANANA PANCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Nut-free
- Easy to make
- Fluffy and delicious
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Fluffy Vegan Banana Pancakes
Ingredients
- 70 g white rice flour
- 50 g tigernut flour
- 25-30 g buckwheat flour
- 10 g tapioca flour
- 2-3 tablespoons agave
- 150 ml rice milk
- 1 banana (ripe) approx. 100 g
- 1 teaspoon baking powder
- pinch of baking soda
Instructions
- Put all the dry ingredients in a medium-sized bowl.
- Mix banana and 150 ml rice milk in the blender until smooth.
- Add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a circle (use 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
- Top with blueberries.
- Makes 12 - 13 pancakes.
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Such a perfect treat for the weekend! I love banana pancakes ♥
Nothing says ‘weekend’ like pancakes for breakfast, right? 🙂
These sound so good. Can you substitute brown rice or another flour for the white rice flour?
Thank you! In terms of texture, brown rice flour will often result in a slightly heavier product versus white rice flour, so the end result may vary a little.
Amazing recipe ! 🙂
Thank you!