Vegan Banana Pancakes (Grain-Free, Paleo)
These Vegan Banana Pancakes are fluffy, grain-free, and paleo-friendly! Perfectly sweet and easy to make for a nourishing breakfast or brunch.
Servings: 4 servings
Ingredients
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 2 ripe bananas mashed
- 1 tsp pure vanilla extract
- 2 cups superfine almond flour
- 2 Tbsp tapioca flour
- 2 tsp ground cinnamon
- 1 pinch sea salt
Instructions
- In a small bowl, combine the ground flax seed and water. Stir well and let it sit for about 5-10 minutes until it thickens into a gel-like consistency.
- In a large mixing bowl, mash the ripe bananas until smooth. You can leave a few small chunks if you prefer a bit of texture in your pancakes.
- Add the thickened flax egg and pure vanilla extract to the mashed bananas. Mix until well combined.
- In another bowl, whisk together the superfine almond flour, tapioca flour, ground cinnamon, and sea salt to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease if necessary with coconut oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
- Serve your Vegan Banana Pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter. Enjoy!
Equipment
- Mixing Bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring Cups and Spoons
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months with parchment paper between them.
- To make nut-free pancakes, substitute almond flour with sunflower seed flour or a gluten-free blend.
- For extra protein, add a scoop of plant-based protein powder to the batter.