Egg-Free, Gluten-Free Banana Pancakes (Vegan/Refined Sugar-Free) (Edit recipe)

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When eggs are reaching $13.59 a dozen, maybe it’s time to make egg-free pancakes. So light & fluffy, these easy, refined sugar-free banana pancakes taste just like banana bread in gluten-free pancake form. Dairy-free & vegan too. These pancakes are so delicious - and no one would guess they’re gluten-free. Definitely save this recipe.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

4 minutes to 6 minutes

INGREDIENTS

10

Serves: 4-6

Ingredients

1.75 cups Almond Milk, Unsweetened - Silk
2 Tbsp Apple Cider Vinegar
2 cups Gluten-Free Measure for Measure Flour - King Arthur, Use the “scoop & sweep” method to measure
2 tsp Cornstarch
4 tsp Baking Powder
1 pinch Salt
3 Tbsp Plant-Based Butter, Melted, plus more for greasing griddle
4 Tbsp Pure Maple Syrup
4 tsp Pure Vanilla Extract
1 cup Banana, 1 cup mashed, very ripe banana (about 2 medium-large bananas); measure mashed banana so its exactly 1 cup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat nonstick, electric griddle to 325°.
Whisk to combine almond milk and vinegar with fork in a medium bowl; allow to sit 10 minutes to become vegan buttermilk.
In large bowl, whisk to combine gluten-free flour, baking powder & salt. Pour in vegan buttermilk (do not stir yet), followed by melted plant butter, maple syrup & vanilla; stir to combine.
Add mashed banana; stir to combine but do not over-mix (allow batter to sit 2 minutes).
Grease hot griddle with about 1 Tbsp plant butter. Pour batter by 1/3 cupfuls onto hot griddle. Once small bubbles form and edges look a little dry, about 2-3 minutes, flip pancakes over. Cook additional 2-3 minutes. Repeat with remaining batter for a total of 16 (4-5 inch) pancakes.

Notes

Store cooled pancakes in a single layer in resealable, gallon-size freezer bags in fridge for up to 4 days or freeze for up to 2 months. Can defrost overnight in fridge. Pop in toaster to reheat or reheat defrosted pancakes in 275-degree oven for 4-8 minutes. Egg-free. Gluten-free. Dairy-free. Refined sugar-free. Plant-based. Vegan. Peanut-free. Sub your choice of nut-free plant milk to make nut-free.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	400
Fat:	10 g
Carbohydrates:	79 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	269 mg
Fiber:	6 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.