25-Minute Almond Flour Banana Pancakes (Vegan)

almond flour pancakes in a stack on a white plate with a white backdrop. Almond flour pancakes are topped with sliced banana and are being drizzled with maple syrup.

25-Minute Almond Flour Banana Pancakes (Vegan)

Light and fluffy, vegan and gluten-free Almond Flour Banana Pancakes. A delicious nutty flavour from the almond flour and lightly sweetened with banana. Perfect for breakfast and brunch, and a family favourite! The recipe makes 15 pancakes.

Course Breakfast

Cuisine North American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people (3 pancakes each)

Calories 488kcal

Author Hannah Sunderani

Ingredients

1 cup almond flour
½ cup millet flour
½ cup tapioca flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 3/4 cups almond milk
¼ cup olive oil , more for greasing
1 tbsp vanilla extract
1 tsp apple cider vinegar
1 small banana (¾ cup chopped)

US Customary - Metric

Instructions

In a small mixing bowl add the almond flour, millet flour, tapioca flour, gluten-free flour, and baking powder. Mix together to combine and set aside.
In a blender add the almond milk, olive oil, vanilla, apple cider vinegar and banana, blend on high to combine. Shake the flour mixture into the blender bit-by-bit while stopping to blend on medium-high until you've added all the dry ingredients to the blender and the batter is smooth and combined, about 1 minute. Stop and scrape down the sides as needed so everything is nice and smooth.
Bring a large non-stick skillet to medium heat on the stovetop. Lightly coat the skillet with oil and scoop ¼ cup of the batter into the skillet. Cook for 3-4 minutes until little bubbles begin to form, then flip and cook the other side, 2-3 minutes until the pancake is golden. Continue process cooking 2 to 3 pancakes at a time, until you’ve cooked all the pancakes. Re-coat the skillet with oil as needed to stop the pancakes from sticking.
Optional to keep pancakes warm in the oven at 170F on a baking sheet until ready to eat. Serve with maple syrup and toppings of choice.

Notes

This pancake batter does best on a non-stick skillet and medium heat. If using a stainless or cast iron skillet, coat generously in oil and cook on medium-low heat to help stop the pancakes from sticking. I highly recommend using a non-stick skillet to make pancakes and crepes for best results.

Recipe will keep for 3 days. Wrap well in reusable wrap or plastic wrap and store in an air-tight container to stop them from drying out. Reheat in the microwave for back on the skillet.

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