Vegan Banana Pancakes (Grain-Free, Paleo)
These Vegan Banana Pancakes are fluffy, grain-free, and packed with natural sweetness from ripe bananas—perfect for a wholesome, guilt-free breakfast!
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or frying pan
- Spatula
- Measuring cups and spoons
Ingredients
For the Flax Egg:
- 2 Tbsp ground flax seed acts as a binding agent and adds omega-3 fatty acids
- 6 Tbsp water used to activate the ground flax seeds, creating a gel-like consistency
For the Pancakes:
- 2 ripe bananas smashed, provides natural sweetness and moisture
- 1 tsp pure vanilla extract enhances the flavor profile of the pancakes
- 2 cups superfine almond flour the base for the pancakes, offering a grain-free option
- 2 Tbsp tapioca flour adds chewiness and helps bind the ingredients together
- 2 tsp ground cinnamon infuses warm, cozy flavors into the pancakes
- 1 pinch sea salt balances the sweetness and enhances overall flavor
Instructions
Prepare the Flax Egg
- In a small bowl, mix the ground flax seed with the water. Let it sit for about 5-10 minutes until it thickens and forms a gel-like consistency. This will serve as your egg replacement.
Prepare the Pancake Batter
- In a large mixing bowl, add the ripe bananas and mash them with a fork until smooth. The riper the bananas, the sweeter your pancakes will be.
- Add the thickened flax mixture and vanilla extract to the mashed bananas. Stir until combined.
- In another bowl, whisk together the almond flour, tapioca flour, ground cinnamon, and a pinch of sea salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Cook the Pancakes
- Place a non-stick skillet or frying pan over medium heat and allow it to warm up. You can lightly grease the pan with coconut oil if desired.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.
- Stack your pancakes on a plate and serve warm. Top with your favorite toppings for an extra special breakfast!
Notes
- For fluffier pancakes, avoid overmixing the batter and let it rest a few minutes before cooking.
- Use overripe bananas for optimal sweetness and flavor.
- Store leftover pancakes in an airtight container with parchment paper between layers in the refrigerator for up to 3 days or freeze for up to 2 months.