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Vegan and gluten free pancakes are a perfect weekend breakfast!

Vegan and Gluten Free Pancakes.

An easy vegan and gluten free pancake recipe that the whole family will love!
Course Breakfast
Cuisine gluten free, Nut free, vegan.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 438 kcal
Author Kelly Roenicke

Ingredients

  • 1 ripe banana
  • cups gluten free pancake mix I used King Arthur Gluten Free Baking Mix
  • 2 Tablespoons organic cane sugar
  • 3 Tablespoons melted vegan buttery spread
  • 1 cup non-dairy milk I used SO Delicious unsweetened coconut milk
  • vegan buttery spread for frying

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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!
  5. Continue to cook on the other side until cooked through and golden brown.
  6. Repeat with remaining batter, adding more vegan buttery spread to the pan as needed.
  7. Serve with toppings of your choice.
Nutrition Facts
Vegan and Gluten Free Pancakes.
Amount Per Serving
Calories 438 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 728mg32%
Potassium 476mg14%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 14g16%
Protein 12g24%
Vitamin A 1025IU21%
Vitamin C 4.1mg5%
Calcium 354mg35%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.