Name: Vegan Banana Pancakes {gluten-free}
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 ripe bananas; 1 1/2 cup Rice flour; 2 teaspoons baking powder; Pinch salt; 1 cup vanilla almond milk; 1 tablespoon vinegar; 2 tablespoons coconut oil (melted); FOR TOPPING (optional):; powdered sugar; syrup; fresh bananas (sliced)

Breakfast is the most important meal of the day, so why not start with these gluten-free vegan banana pancakes? These mouthwatering pancakes are light and fluffy, and topped with sticky sweet syrup, powdered sugar, and fresh bananas. You won’t believe they cook up in just 20 minutes!

Vegan Banana Pancakes for Breakfast

We all live busy lives, so making an elaborate breakfast just can’t be a priority for everyone. But they don’t say breakfast is the most important meal of the day because it sounds catchy.

Breakfast is important because it gives you a boost of energy for your day, and kickstarts your metabolism. Who doesn’t want that?

Luckily, these vegan banana pancakes are quick to make, filling, healthy, and delicious! If you like bananas, you’re going to love these!

Instead of being made with regular wheat flour, they’re made with gluten-free rice flour, which will make for lighter, fluffier pancakes.

And if you haven’t already grabbed it, be sure to snag a copy of this free printable cheat sheet. It’s filled with all my favorite substitutions to make any recipe vegan!

Preparing Vegan Banana Pancakes

First, gather up all your ingredients. Make sure that your bananas are nice and ripe so that they’re easy to mash. And melt your coconut oil – I just stick mine in the microwave for a few seconds. And you’re ready to cook!

Take your ripe bananas and mash them up in a bowl. Then, put them off to the side. We’ll get back to them shortly.

Then in a larger bowl, add your flour, baking powder, and salt. Stir these together so everything is evenly distributed, and add the melted coconut oil and vinegar.

Yes, you read that right. Vinegar. You’re probably thinking, “Who would put vinegar in their pancakes?”

But it’s actually more common than you might think, and it’s the secret ingredient for this recipe! The vinegar will react with the baking powder, creating bubbles and lead to perfect, fluffy pancakes.

Now, slowly add in your vanilla almond milk and mix. And finally we get to the bananas! Add the bananas to the mix and stir everything into a thick pancake batter.

You don’t want your mixture to be too watery or too thick. If it’s too watery, add a tablespoon of flour. If it’s too thick, add a tablespoon of almond milk until you get the consistency you’d like.

Now, put your pan over medium heat. Spray on some non-stick spray and pour your batter onto the pan. You can make them as large or as small as you want.

I like to use about 1/4 cup of batter for each pancake. You will want to cook your banana pancakes on each side for about two minutes or until golden brown.

Once you’re all done, sprinkle your vegan banana pancakes with powdered sugar. Then top with fruit or syrup — or both! You can also eat these pancakes plain, and they are just as delicious.

If you’re looking for something to make with the rest of your ripe bananas, try this blueberry banana muffin recipe next. And for more breakfast ideas – check out some of my favorite vegan breakfasts here.

(And of course, don’t forget to grab this free printable cheat sheet to help you vegan-ize any recipe!)