These gluten-free and vegan banana pancakes are so fluffy and delicious, that you’ll forget they are free from anything! They make for the perfect vegan breakfast, brunch, or lunch. To be honest, you could eat these any time of the day. The batter is so easy to whip up and cook that you’ll be eating these on the regular.
You could even mix in some vegan protein powder to make these the perfect post-workout treat! If you do, maybe use a little bit less flour in the mix.
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Servings: pancakes
Ingredients:
- 2 Bananas
Wet Ingredients
- 1 tbsp Rapeseed oil
- 1 tsp Vanilla bean paste or 2 tsp of Vanilla Extract
- 240 ml Oat milk I use Oatly
- 2 tbsp Maple syrup
Dry Ingredients
- 250 g Gluten-free self-raising flour
- Pinch Salt
Other
- 1 handful Blueberries
- Vegan butter for cooking
Instructions:
- Heat up the oven to 160° (fan) and place a baking tray inside the oven
- Mash the bananas in a large mixing bowl
- Mix in the wet ingredients with the mashed bananas
- Fold in the dry ingredients
- Add in the blueberries and mix in until incorporated
- Put a frying pan on a medium to high heat and melt a knob of butter
- Spoon out the batter in to the pan and cook for about 5-10 minutes, flipping regularly until golden and cooked on both sides (you'll make about 8 pancakes)
- Once you've finished frying the pancakes place them in the hot baking tray in the oven for another 5 minutes so they cook properly on the inside. You can stage this if you don't have enough space in your frying pan to cook all at once!
Notes
This recipe can serve either two very hungry people or 4 kind of hungry people
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