Banana Pancakes: Vegan and Gluten Free

This has become our family’s go-to pancake mix.  My husband and I created this together on mother’s day, with inspiration from a Vitamix recipe.  The recipe uses no added sugar, sweetened by fruit sweetened cranberries, oats, and bananas.

Makes about 12 pancakes

Ingredients:

• 1 1/2 c plant-based milk (almond, soy, cashew)
• 170 g of oats (about 1 1/2 c whole rolled oats, or 1 c oat flour plus 3/4 c rolled oats)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/4 c flax seed meal (ground flax seeds)
• 1/4 c dried cranberries (preferred: cranberries sweetened naturally)
• 2 tbsp sunflower seeds
• 1 tsp cinnamon
• 1/2-3/4 c of water (use to thin batter, depending on how you let it sit before making.  Flax seed will thicken batter as it sits. Add water to thin to desired consistency
• 2 bananas
• Oil for pan (grapeseed or organic canola are good choices)

Instructions:

1. Place first 6 ingredients into a Vitamix or powerful blender. Blend until mixed
2. Add cranberries, sunflower seeds, and cinnamon. If needed, add in additional water until desired consistency
3. Heat griddle, and use oil of choice to lightly grease pan.
4. Add batter and top with thinly sliced bananas.
5. Flip once bubbles appear and bottom looks set
6. Serve with fresh fruit or keep warm in oven at 200 degrees if not serving right away

Nutritional Benefits:

• Packed with fiber!!! 6.3 g per serving! Awesome for digestive health, cancer prevention, blood sugar regulation, satiety
• No added sugars, natural based sugars from bananas, oats, and fruit-sweetened cranberries, great for diabetics
• Good source of protein: 5g, great for healing and repairing tissues
• Plant-based (vegan) and gluten free: reduces inflammation
• Negligible amount of saturated fat; great for heart health
• Potassium: 368 mg of potassium per serving, great for reducing blood pressure, regulating nervous function and kidney health

Banana Pancakes: Vegan and Gluten Free

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Vegan and gluten free banana pancakes

Author: www.gardenfreshfoodie.com

Recipe type: Breakfast

Cuisine: Vegan

Serves: 4-5

Ingredients

• 1½ c plant-based milk (almond, soy, cashew)
• 170 g of oats (about 1½ c whole rolled oats, or 1 c oat flour plus ¾ c rolled oats)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• ¼ c flax seed meal (ground flax seeds)
• ¼ c dried cranberries (preferred: cranberries sweetened naturally)
• 2 tbsp sunflower seeds
• 1 tsp cinnamon
• ½-3/4 c of water (use to thin batter, depending on how you let it sit before making. Flax seed will thicken batter as it sits. Add water to thin to desired consistency
• 2 bananas
• Oil for pan (grapeseed or organic canola are good choices)

Instructions

1. Place first 6 ingredients into a Vitamix or powerful blender. Blend until mixed
2. Add cranberries, sunflower seeds, and cinnamon. If needed, add in additional water until desired consistency
3. Heat griddle, and use oil of choice to lightly grease pan.
4. Add batter and top with thinly sliced bananas.
5. Flip once bubbles appear and bottom looks set
6. Serve with fresh fruit or keep warm in oven at 200 degrees if not serving right away

Notes

Great source of potassium: 368 mg

Nutrition Information

Serving size: 3 pancakes Calories: 201 Fat: 7.5 g Carbohydrates: 33 g Sugar: 11 g Fiber: 6.3 g Protein: 5 g Cholesterol: 0 mg

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