gluten free vegan pancakes

Looking for a pancake recipe that is both gluten free and vegan? Look no further.  Read on to get this super easy recipe and you can enjoy delicious pancakes with your breakfast.

I must apologise for keeping this yummy gluten free vegan pancake recipe back from the world.  Work was super busy during the week coming up to Pancake Day and I just hadn’t had a chance to make any pancakes until the weekend after Shrove Tuesday had passed.  And then thinking it was too late to share the recipe, it sat under a pile of work until rediscovered a few weeks ago. Sorry!!

So you may wonder why I have vegan recipes considering that I am very much not vegan and love my protein.  I eat animal meat however I don’t eat cow’s dairy and in the past I had to eliminate eggs from my diet due to a short term sensitivity to them.  Learning to bake egg-less was always a challenge and I had to search endless vegan recipes to find ones that worked with being gluten and dairy free as well.

For a while I was also playing around with my macro-nutrients and would play around with pancake recipes that were low in carbs yet high in fats, or moderate carbs and low in fats, depending on what my macro-nutrient ratios were.  And so these little pancake babies were born.  With the banana and gluten free flour blend these pancakes are higher on the carbs.

If you're interested in a pancake recipe that is lower in carbs check out my paleo low carb coconut flour pancakes.  Using coconut flour they are light and fluffy but unfortunately do contain eggs so not vegan friendly I'm afraid.  

These gluten free vegan pancakes are super easy to make.  Just whack it all in a blender, and cook in a well-greased good non-stick pan and BOOM! Pancake delights.  The photo above is my pancake stack with banana and homemade choc hazelnut sauce.  Yum yum yum.

This recipe is actually dedicated to a friend and old client of mine, Sena, who unfortunately has an allergy to eggs to whom I promised to post this recipe months ago.  Oops sorry for the wait!!  Hope you enjoy them!  

Makes:  6-8 pancakes    Prep Time: 5 mins     Cook Time:  10mins     Total Time: 15mins

INGREDIENTS:

• 1 Large Ripe Banana
• ½ tbsp. Coconut Oil
• 1 tsp. Vanilla Extract
• ¾-1 cup Almond Milk
• 1 cup Gluten Free Flour
• 1 tsp. Baking Powder
• 1 tsp. Cinnamon

DIRECTIONS:

1. Place all the wet ingredients and only half of the almond milk into a blender and pulse until smooth
2. Add the dry ingredients and blend until you have a thick batter.  You may need to scrap down the sides of the blender with a spatula to make sure it all mixes well.
3. Add more almond milk if needed to get a good texture for the batter - thin enough so that is can be poured/ladled easily, but not so thin and runny that it won’t hold any shape
4. Heat a tbsp. of coconut oil in a frying pan on a medium heat
5. Pour or ladle in batter enough to make the pancake size of your choice pouring slowly to retain the circular shape.  About 10cm diameter is a good size and no more than 1cm thickness
6. Cook for 1-2 mins and when lots of air bubbles appear on the surface of the pancake it is ready to be turned over and cooked for a further 2 mins
7. Keep the pancakes warm in the oven on a low heat while you cook the rest of the pancakes
8. Make sure to add more oil to the pan in-between pancakes if needed to prevent sticking

Voila.  A really easy pancake recipe to bookmark for pancake day, Sunday brunches, and keep in your repertoire of simple go to snacks when you have too many left over bananas!​