How to Make Fluffy Vegan Gluten-Free Banana Pancakes
-
In a bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, and salt.
-
In a separate bowl, mash the banana and mix with oat milk, avocado oil, and vanilla.
-
Pour wet ingredients into dry and stir until just combined (do not overmix).
-
Heat a nonstick skillet over medium heat and lightly grease with oil.
-
Pour 1/4 cup batter for each pancake; cook 2-3 minutes per side until golden. Flip when bubbles appear.
-
Serve warm with maple syrup or fresh fruit.
Pro Tips for Perfect Fluffy Vegan Gluten-Free Banana Pancakes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of certified gluten-free oat flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Fluffy Vegan Gluten-Free Banana Pancakes?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Fluffy Vegan Gluten-Free Banana Pancakes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for certified gluten-free oat flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.