Fluffy vegan and gluten-free banana pancakes

Hello readers,

There’s something undeniably delightful about the aroma of pancakes sizzling on the stove, filling the kitchen with promises of a cosy breakfast. As a lover of pancakes, I’ve always cherished the ritual of creating these fluffy delights.

Funny enough, my journey with banana pancakes began with a twist—I used to steer clear of anything banana-flavoured. However, upon embracing a vegan and gluten-free lifestyle, I decided to give them a chance. To my surprise, one bite was all it took to win me over completely.

These delightful banana pancakes, with their roots entwined in the cosy kitchens of home cooks, are a timeless treasure passed down through generations. Laden with ripe bananas and love, they evoke memories of lazy Sunday mornings and warm family gatherings.

Creating these pancakes has become a cherished part of my routine. The sound of batter sizzling in the pan and the sweet aroma that fills the air never fails to put a smile on my face.

And when it’s time to serve them up, whether it’s a lazy weekend brunch with friends or a cosy breakfast for two, the joy of sharing these fluffy treats with loved ones is simply unmatched.

Made with ripe bananas, plant-based milk, and a handful of pantry staples, these pancakes are both delicious and nutritious. So, let’s dive into the recipe and start flipping those pancakes!

Fluffy vegan & gluten-free banana pancakes ingredients:

• 2 medium very ripe bananas (about 225-30 g peeled weight)
• 3 tbsp sunflower oil
• 3 tbsp maple syrup or agave syrup
• 1 tbsp apple cider vinegar or lemon juice
• 250 ml plant-based milk (I used oat milk, but any plant-based milk will work)
• 225 g gluten-free flour
• 25 g cornstarch
• 1 tbsp baking powder
• 1 tbsp baking soda
• A pinch of salt
• A dash of cinnamon

Method:

1. Begin by smashing the bananas using a fork until smooth.
2. Combine the mashed bananas, sunflower oil, maple syrup, apple cider vinegar, plant-based milk, gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and a pinch of salt, and mix until the batter is smooth and well combined. If the batter is too thick, you can add a splash of more milk to reach the desired consistency.
3. Heat a pan over medium heat and lightly grease it with sunflower oil.
4. Pour about 3 tablespoons of batter into the pan for each pancake. Cook for a couple of minutes on each side, or until bubbles begin to appear on the surface and the edges are set.
5. Once cooked, transfer the pancakes to a plate and serve warm with your favourite toppings such as maple syrup, sliced bananas, or chocolate spread.

These fluffy vegan and gluten-free banana pancakes are perfect for a leisurely weekend brunch or a cosy weekday breakfast. I hope you enjoy making and savouring them as much as I do!

Indulge in the comforting embrace of these fluffy banana pancakes, and let each bite fill your heart with warmth and contentment.