Vegan Gluten-Free Pancake Recipe
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These vegan gluten-free pancakes are light fluffy and guilt-free. They’re made with oats and naturally sweetened with a banana.
Note: I like to create educational posts by including scientific and technical information before the recipes. You will learn how to plan healthier meals by reading them. If you are in a hurry, you may jump to the recipe!
Vegan gluten-free pancake ingredients
These vegan gluten-free pancakes are very easy to make. Nothing strange that you’ve never heard of is in there. Simple, daily basics like nondairy milk and flour.
These pancakes have no butter or white flour. So you may enjoy them without guilt!
Milk
Anyone vegan, lactose intolerant, allergic to milk, or controlling their cholesterol consumption can benefit from plant milk.
If you’re allergic to soy, dairy, or nuts, oat milk is a great substitute! Although unsweetened oat milk does not have as many nutrients as dairy milk, it does include fiber, protein, and calcium.
Oats
Oats are one of the healthiest grains on the planet. They’re a gluten-free whole grain that’s high in fiber, vitamins, and minerals including manganese, molybdenum, phosphorus, copper, biotin, and vitamin B1 (thiamine).
Oats include avenanthramides, which are antioxidants not present in other cereal grains. These antioxidants help to improve heart health by reducing inflammation and relaxing arteries.
According to research, oats and oatmeal provide several health benefits. Weight loss, decreased blood sugar levels, and a lower risk of heart disease are among the benefits.
Bananas
Bananas are a good source of fiber, potassium, vitamin B6, vitamin C, and a variety of antioxidants and phytonutrients. Potassium promotes heart health and blood pressure control. Because of their high fiber and antioxidant content, they may help with digestion and heart health. Furthermore, because they are low in calories, nutrient-dense, and satisfying, they may aid in weight loss.
Do bananas lose their nutrients after cooking?
If you’re concerned that cooking your banana will make it less healthy, check the following facts.
Cooking bananas can result in some vitamin and mineral loss, such as vitamin C, which is heat sensitive and can be damaged by cooking. However, when bananas are cooked, additional nutrients such as resistant starch, increase.
Resistant starch is a form of carbohydrate that can function as a prebiotic and help feed the good bacteria in the gut.
Cooking bananas increases the quantity of beta-carotene, which is an antioxidant that transforms into vitamin A. It is better absorbed by the body when a banana is cooked.
NOTE: Use a ripe banana since it mixes in much better and is much sweeter.
PRECAUTION: Your Teflon pots and pans may contain dangerous PFOAs depending on their age. After five years, you should replace nonstick pans. Beware of nonstick cookware manufactured before 2015 since it may contain PFOA.
Healthy alternatives for Teflon cookware
- Cast iron cookware acquires a natural nonstick coating over time, especially if properly seasoned and cared for.
- Carbon steel cookware performs similarly to cast-iron cookware, however, it is less heavy, somewhat more prone to corrosion, and often more costly.
- Ceramic cookware is safe and non-toxic (as long as the coating is not damaged). But ceramic coating is less durable since it cracks, chips, and wears away over time. The cookware is more costly than comparable nonstick utensils.
IMPORTANT NOTE: If your pan sticks or you don’t trust it, add a teaspoon of oil to it, wipe it down with a paper towel, and then wipe the pan down between pancakes.
Check out the Easiest Healthy Chocolate Sauce Recipe (3 ingredients).
Check out other healthy pancake recipes:
- Easiest Healthy Pancakes
- Healthy Vegan Pancakes
- Easiest Healthy Banana Pancakes
- Healthy Vegan Banana Pancakes
- Healthy Gluten-Free Pancakes
Vegan Gluten-Free Pancake Recipe
Description
These gluten-free banana pancakes are light, fluffy, easy to make, and guilt-free. They are naturally sweetened with bananas for extra taste and texture. They'll keep you satisfied for hours without any fillers.
Ingredients
Instructions
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Combine all the ingredients in a blender. Blend until smooth and well combined.
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Allow the batter to rest for 5 minutes so that the oats absorb liquid and thicken.
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Preheat a nonstick pan or a griddle to prevent sticking and guarantee even cooking. Scoop 1/4 cup of batter.
Use a batter dispenser if you have one. You can make mini pancakes using a mini pancake pan. -
Cook your pancakes over medium heat. Although your pan should be hot, you should not use excessive heat. This can lead to inconsistent cooking, with a crisp outside and mushy inside.
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Flip your pancakes once. Wait until there are multiple bubbles and your pancake has cooked for at least 2-3 minutes before flipping. Too much flipping might lead them to deflate and lose their delightful fluffiness.
Serving Size 67.28 g (2.4 oz)
Servings 1
- Amount Per Serving
- Calories 130kcal
- Calories from Fat 77kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 7.4g37%
- Cholesterol 91mg31%
- Sodium 7mg1%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 3g6%
- Vitamin C 2.4 mg
- Calcium 80 mg
- Iron 1.44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Top with fresh strawberries, bananas, or any of your favorite fruit.
- Drizzle pure maple syrup, honey, or homemade chocolate syrup or sauce.
- Avoid store-bought chocolate syrup and sauces since they are harmful and defeat the purpose of healthy pancakes.
Pancakes are tasty when made fresh. However, leftovers should be refrigerated and used within 1-2 days. Seal well to prevent them from drying. Reheat them in the toaster or a preheated nonstick pan covered with a lid on medium heat.
Pancakes may be frozen for up to 3 months. First, ensure that they have totally cooled to room temperature. Then place in an airtight, freezer-safe container or zip-top bag to freeze. You may reheat them till defrosted and warm in a toaster or on medium heat in a preheated nonstick pan covered with a lid, or in the oven on a lined baking sheet for about 5 minutes.
No. When baking powder gets moist, it becomes active. You can, however, combine the dry and wet ingredients and keep them separate and covered in the refrigerator until the next morning.
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