Fluffy Vegan Banana Pancakes (Gluten Free option)

Thick and fluffy, these banana pancakes are the perfect breakfast treat!

5 from 3 votes

Prep Time 5

Cook Time 5

Rest Time 20

Total Time 30

Course Breakfast

Servings pancakes

1 cup mashed banana around 2 bananas
2 tbsp maple syrup
1 tsp vanilla extract
1 scant cup non-dairy milk
2 tbsp neutral oil
1½ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon optional

In a large bowl, mash up your bananas. This will come to a little over a cup of banana, but the recipe is forgiving so it's okay if it's a little more of less. Add in the maple syrup, vanilla extract, non-dairy milk, and neutral oil, and mix until well combined.
Add in the flour, baking powder, salt, and cinnamon, and mix together. If you want to add chocolate chips or chopped nuts, add now as well.
Cover the bowl and let it sit on the counter for 20 minutes. You can skip this step if needed and the pancakes will still be great, but this helps them get extra-fluffy when cooked.
When the batter is ready, grease a pan and warm over medium heat. One at a time scoop about 1/4 cup of batter onto the pan. I use my finger or a spoon to spread it into a circular shape, as it will be fairly thick. Cook for about 3 minutes on the first side until the batter starts to lightly bubble on top and firm around the edges, then flip and cook another 2 minutes on the other side until golden brown.
Remove from the heat and continue with the rest of the batter.
Eat and enjoy!

Per serving amounts:

Keyword banana, banana pancakes, breakfast, gluten free, pancakes, vegan

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