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gluten free blueberry pancakes
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5 from 2 votes

Vegan Gluten-Free Blueberry Banana Pancakes

Use your favorite gluten-free flour mix or make your own with the recipe below—either way these pancakes are crowd-pleasers.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Vegan Pancakes
Servings: 6
Calories: 242kcal
Author: Mackenzie and Kathy Feldman

Ingredients

  • 1 tablespoon ground flaxseeds
  • 1 ripe banana
  • 1 tablespoon coconut oil
  • ¼ cup nut milk (plus 2 to 3 tablespoons)
  • 1 teaspoon vanilla extract
  • ¼ cup plant-based vanilla yogurt
  • 1 cup gluten-free flour mix (purchased, or see below to mix your own)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt

For cooking and serving

  • Coconut oil
  • 1 banana (sliced)
  • ½ cup blueberries
  • Maple syrup

Gluten-Free Flour Mix

  • ½ cup oat flour
  • 2 tablespoons brown rice flour
  • 2 tablespoons white rice flour
  • 2 tablespoons sweet rice flour
  • 2 tablespoons tapioca flour
  • teaspoon xanthan gum

Instructions

  • Soak the ground flaxseeds in 2 tablespoons water for 10 minutes.
  • In a medium bowl, mash the banana with a fork. Add the flaxseed mixture, coconut oil, nut milk, vanilla extract, and yogurt. Set aside.
  • In another medium bowl, combine the gluten-free flour mix with the baking soda, cinnamon, and salt. Mix well with a fork. Fold the banana mixture in with the dry ingredients. Thin the batter to the desired consistency with extra nut milk.
  • Coat a large frying pan with coconut oil and heat to medium/high. For each pancake, pour ¼ cup batter into frying pan, leaving space for the pancake to spread. Add the banana slices and 6 to 8 blueberries to each pancake. Flip the pancakes after 2 to 3 minutes. Cook until both sides are golden brown, 2 - 3 minutes.
  • Serve immediately topped with more blueberries and bananas slices as you like and drizzled with maple syrup.

Notes

Used with permission from Groundbakers: Plant-Forward Comfort Food Recipes and Stories from People Changing our Food System by Mackenzie and Kathy Feldman, 2019. Photo by Hannah Kaminsky.