Vegan and gluten free pancakes are a wonderful weekend breakfast! Enjoy these fluffy pancakes with fruit, chocolate chips, or just some warm maple syrup!
When you first go gluten free or egg free, or dairy free, you may look at your breakfast recipes and realize that not many of them will still work for you. Your old recipes for pancakes, waffles or french toast probably include wheat, dairy, and eggs. Sure, you could figure out how to replace one of the ingredients, but replacing all three? Yikes. That’s enough to make anyone a little nervous.
You might even take a look online or at the store, hoping to find a great gluten free pancake mix. Yes, they are available, but surprise…most of them include instructions for how to make pancakes that require eggs. That may not work for you.
And if you were to try an egg replacer, which one would you choose? There are just a lot of variables that will change how vegan and gluten free pancakes will turn out.
I’ve tried just about all the mixes out there, and with pretty much all the combinations of non-dairy milk and egg replacers. This version uses a boxed mix that’s relatively inexpensive – especially if you order it from Amazon Prime Pantry (affiliate link), and a ripe banana.
These vegan and gluten free pancakes are easy to make – they just require a little patience. Because they are gluten free and contain banana, they take a little while to cook. Don’t turn your burner up above medium low heat (about 4 on an electric stove), or you will have pancakes that are burnt on the outside and raw on the inside. No one wants that!
Tips for making delicious vegan and gluten free pancakes:
- Use plenty of vegan buttery spread to fry the pancakes. And replenish the pan in between batches. These pancakes will stick to a pan that is too dry.
- Keep the heat at about medium low – you don’t want to burn the outside of the pancakes.
- Be patient – these will take a little longer than “regular” pancakes to cook.
Vegan and Gluten Free Pancakes.
Place the overripe banana in a mixing bowl and mash with a fork. (If your banana is still firm, you can microwave it for about 20 seconds and then mash it).
Add the organic cane sugar and melted vegan buttery spread and stir well. Add the King Arthur gluten free baking mix and non-dairy milk. Stir well.
Place 1½ tablespoons of vegan buttery spread in a frying pan and heat over medium heat. Once the butter is sizzling, spoon the pancakes into the pan.
Reduce heat to medium low and cook until you see that the edges of the pancake are done. These take a while to cook, be patient!
Continue to cook on the other side until cooked through and golden brown.
Repeat with remaining batter, adding more vegan buttery spread to the pan as needed.
Serve with toppings of your choice.