Gluten-Free Vegan Pancakes (Almond Flour & Banana)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made from oat and almond flour, mashed banana, and warm spices. These gluten-free, vegan pancakes offer a nutritious, naturally sweet breakfast that works any time of day. A wholesome choice for anyone seeking lighter fare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 overripe banana (about 1/2 cup), peeled
- 1/2 – 3/4 cup unsweetened almond milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free all purpose or oat flour
- 1/2 cup almond flour*
- 1 tablespoon flaxseed meal (ground flaxseeds), optional
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon, optional
- pinch of salt
- 1 teaspoon coconut oil for the skillet/griddle if needed
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 80mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 5M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.