• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Gluten-Free Banana Silver Dollar Pancakes (and they're vegan too!)

    Published: Mar 20, 2014 · by Julia Mueller · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Gluten-Free Vegan Banana Silver Dollar Pancakes
    Unwritten fact: pancakes make the best memories. Ever. Every family has their set of pancake preferences and pancake traditions. Just hearing the word “pancake” conjures up visions of weekend mornings spent with family and friends and the comforting, familiar smell of something delicious wafting through the house.

    Gluten-free pancakes are a major thing for me. I love them so hard that if I weren’t vain about my waistline, there’s a strong chance I’d eat a stack for all the meals. Sweet, savory, fruity, chocolate-y ... no matter the flavor, I’m all up in their griddle. My favorite lazy Saturday morning breakfast? You guessed it: gluten-free pancakes.

    Gluten Free Vegan Banana Silver Dollar Pancakes
    Recently, I began playing around with vegan pancakes. If you’re familiar with vegan baking, you’re aware of how easy it is to make a vegan egg. Simply whisking together ground flax meal with water and allowing it to sit for a few minutes creates a similar consistency to an egg, and allows you to make tasty vegan treats.

    Mashing up a couple of ripe bananas and adding them to pancake batter is a great way of keeping your vegan pancakes moist and full of flavor. I used a gluten-free all-purpose flour for this silver dollar pancake recipe, but I have also used brown rice flour and a combination of almond meal and brown rice flour to make this very stack of hot cakes happen. Whatever your flour preference, you will surely achieve a delicious and satisfying pancake to add to your scrapbook of memories.

    Gluten Free Vegan Banana Silver Dollar Pancakes
    Now go. Go make your pancake memories!

    Gluten Free Vegan Pancakes

    Gluten-Free Banana Silver Dollar Pancakes

    These cute little banana silver dollar pancakes make a delicious weekend breakfast. And bonus: they're gluten-free and vegan too!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: banana pancakes recipe, Gluten-Free Banana Silver Dollar Pancakes, gluten-free pancakes
    Servings: 4 -6 servings
    Calories: 247kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tablespoons ground flax seed
    • 6 tablespoons water
    • 1 ½ cups gluten-free all-purpose baking flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • 2 large ripe bananas mashed
    • 1 cup almond milk
    • 1 tablespoon maple syrup
    • 1 teaspoon gluten-free vanilla extract
    • Grapeseed or coconut oil for cooking
    US Customary - Metric

    Instructions

    • In a small bowl, whisk together the ground flax seed and water to make a flax egg. Allow this mixture to sit and thicken while you’re preparing the rest of the recipe, about 5 to 8 minutes.
    • In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt.
    • In a separate bowl, whisk the mashed bananas, almond milk, maple syrup, and vanilla extract together.
    • Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and stir to combine.
    • Heat a pancake griddle or skillet to just above medium heat. Add enough oil to coat the surface.
    • Measure about ⅛ cup of batter and pour it onto the hot griddle/skillet until you run out of room, being careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm up.
    • Flip the pancakes and continue cooking until they're cooked through, another minute or two.
    • Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.

    Notes

    Just about any gluten-free all-purpose flour will work for this recipe, but use brands (such as King Arthur) that do not contain xanthan gum.

    Nutrition

    Calories: 247kcalCarbohydrates: 51gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 534mgPotassium: 253mgFiber: 7gSugar: 12gVitamin A: 38IUVitamin C: 5mgCalcium: 213mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegetarian Salisbury Steak
    This Week's Meatless Meal Plan | 3.24.14 »

    Snack Recipes, Vegan Breakfast Recipes, Vegan Recipes, Vegan Snacks, Vegetarian Breakfast Recipes, Vegetarian Recipes 30 minutes or less, banana, breakfast, gluten-free

    Julia Mueller from The Roasted Root

    About Julia Mueller

    Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

    Reader Interactions

    Comments

    1. amanda says

      August 06, 2015 at 10:52 am

      I tried these with coconut flour and the batter was more like cookie dough that you buy premade in the store. I kept adding more milk, but it always stayed a thick unpourable batter. They never cooked through on the skillet. I dont recommend coconut flour. 🙁

      Reply
    « Older Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)
    • Grilled Portobello Panini with Artichoke Tapenade
    • Smashed Fingerling Potatoes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    3.0K shares