Picture it: Bananas and blueberries stuffed in a fluffy pancake and drizzled with pure maple syrup…is your mouth watering yet? I present you with my most beloved pancake recipe that’s both vegan and gluten free!
Vegan and Gluten Free Banana, Blueberry Pancakes
I’ve made these pancakes more times than I can count! They’re an all-time family favorite in my house and also a recipe I make for my personal chef clients year after year after year. Packed with Bananas and blueberries makes them not only hearty and delicious, but also vitamin, mineral and antioxidant rich!
Not bad for a tasty pancake, eh! Just check out that stack…
The dry ingredients are whisked together in a large mixing bowl and the wet are combined in a blender. Fold in the bananas and blueberries for a healthy and vegan pancake dream come true!
There are two KEY elements to this recipe that make these vegan, gluten-free pancakes fluffy perfection!
Key Elements to Vegan and Gluten Free Banana, Blueberry Pancakes
KEY # ONE:
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
You see not all gluten free flour blends are created equal. Gluten free baking is a bit more complicated since we’re essentially trying to mimic the function of gluten in the gluten free flours we choose. One main component we add is xanthan gum which helps keep our gluten free baked goods light, fluffy and held together.
Not to overcomplicate things too much, but some gluten free flour blends already contain xanthan gum (or sometimes guar gum) and some do not. For this recipe I call for Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which already contains xanthan gum and the ratio of other flours used in this blend work extremely well for this recipe.
KEY # TWO:
Coconut Cream. I have made this same recipe using carton coconut or almond milk and although it still works, the pancakes aren’t as fluffy and rich!
If you make this recipes exactly as I suggest, these Vegan and Gluten Free Banana, Blueberry Pancakes are:
Specialty ingredients for this Vegan and Gluten Free Banana, Blueberry Pancakes recipe:
Vegan and Gluten Free Banana, Blueberry Pancakes Recipe
Gluten-Free Banana, Blueberry Pancakes
Vegan | Gluten-Free | Dairy-Free
- 1 and 1/2 cups Bob's Red Mills Gluten Free Flour Blend 1:1 Ratio*
- 2 Tablespoons coconut sugar
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 13.5 fl. Ounce can full fat coconut cream
- 3/4 cup filtered water
- 2 Tablespoons flaxseed meal**
- 3 Tablespoons olive coconut or grape seed oil
- 1 ripe banana chopped
- 1 cup fresh blueberries
Olive or Coconut oil spray
Pure Maple Syrup for serving
In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda and sea salt. Use a whisk to get rid of any lumps. I
In a blender combine the coconut cream, filtered water, flaxseed meal, and oil and let sit for about 5 minutes to allow the flaxseed meal to gel up.
Blend starting on low speed and slowly working up to medium or high until smooth and creamy.
Pour the wet ingredients into the dry ingredients and whisk until well combined. Gently fold in chopped bananas and blueberries.
Heat a skillet over medium heat. Once heated, spray with olive or coconut oil spray and turn heat down to low. Pour about 1/4 cup batter at a time onto the skillet, and cook each side for a few minutes until golden brown.*
Top with pure maple syrup and enjoy.
*If using Trader Joes Gluten Free flour Blend add an additional 1/2 teaspoon xanthan gum.
**Option to use 2 eggs in place of flaxseed meal for a non-vegan option. If doing this, reduce filtered water by 1/2 cup.
***Pancakes should be cooked slowly at a low temperature to avoid burning. If this process takes too long on one pan, either use a large griddle to cook multiple pancakes at once or heat two pans and cook pancakes simultaneously.