Gluten-Free Banana Pancakes: Over the years I have blogged about a lot of eggless pancakes and waffles recipes and only recently notice that I don’t have an eggless gluten-free pancake recipe in the blog.
I do have gluten-free waffles but not pancakes. I was in search for an easy to make gluten-free pancake recipe with the ingredients, I had at home and I found few interesting flourless gluten-free pancake recipes.
I was keen on flourless pancake recipes because I didn’t have any gluten-free flour at home. All I had was gluten-free quick cooking oats.
So when I saw a couple of gluten-free banana pancake recipes made with oats I was super excited to try it right away. I narrowed it down to two recipes and came up with a variation of my own, made the flourless gluten-free pancake batter in a blender in a jiffy and was keeping my fingers crossed.
The gluten-free banana pancakes without eggs turned out thick, soft and had a chewy texture which was different than the usual eggless pancakes which are light and fluffy but I don’t have any complaints at all.
The kids devoured it like any other pancake.
Gluten-Free, Flourless, Vegan Banana Pancakes Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||20 Mins||6 Pancakes|
- 1 and 1/4 cups gluten-free, quick cooking oats
- 1/2 cup unsweetened almond milk
- 1/4 cup hemp seeds
- 1 banana
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil
- 1 tablespoon flaxseed meal
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- In a blender (preferably a high speed) add all the ingredients one by one and blend it into a smooth batter. Transfer the batter to a medium size bowl and set aside for at least 5-10 minutes, so that the oats will soak up the liquid and we will have a thick batter.
- Heat a pan/griddle. Once it is warm enough add about 1/4 cup of the flourless pancake batter to the pan. You will see air bubbles forming indicating that it is getting cooked. Flip it over and cook it for another minute or so.
- Repeat it for the rest of the batter and serve these gluten-free banana pancakes warm with maple syrup. Top it with sliced banana and nuts to make it extra special.
- I added a considerable quantity of hemp seeds to up the protein content of these gluten-free banana pancakes. You can omit it and use oats instead.
- You can also use your choice of sweetener, milk, oil, and spices to suit your taste and preferences.
- My batter became a bit thick for the above measurement after I left the batter for about an hour and a half. I think that’s also the reason that the pancakes sort of had a dull color because of the browning of the bananas as I didn’t make the pancakes immediately after the batter was ready. Don’t let the appearance fool you because the pancakes tasted great. To get a better consistency of the batter I added a few tablespoons of water, but make sure that you don’t dilute it too much. Thick pancakes need thick batter.
|Per Serving||% Daily Value*|
|Total Fat 2.2g||3%|
|Saturated Fat 0.3g||1%|
|Trans Fat 0g|
|Total Carb 16.5g||6%|
|Dietary Fiber 2g||7%|
|Vitamin A – Vitamin C 0mcg – 1%|
|Calcium 109mg – 8% – Iron 1mg – 7%|
Can you use oat or coconut mil? I can’t have nuts right now. Thanks.
Yes, that shouldn’t be an issue, Vickey.
I made these twice this weekend and they turned out amazing! I used macadamia nut milk in both batches and the second time I grinded the oats first in coffee grinder for a smoother batter! Great recipe thanks!
Thank you for the feedback, Dorothy.