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stack of vegan banana pancakes with hand pouring maple syrup over them

Quick & Easy Vegan Banana Pancakes Recipe (Gluten Free)

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


These delicious vegan banana pancakes are ready in just 10 minutes! With four ingredients, these pancakes are easy to make, fluffy, and delicious with a drizzle of maple syrup! Easily made gluten free too!


  • 1 (about 100 g) medium ripe banana, mashed
  • 1 cup (240 mL) vegan buttermilk
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour, or gluten free 1:1 baking flour or oat flour- please see notes for measurements
  • 2 tbsp organic granulated sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon, optional
  • 1 banana, coined, optional for topping


  1. Whisk the wet ingredients: In a large bowl, whisk together the vegan buttermilk, mashed banana, and vanilla extract.
  2. Finish the batter: Add in the flour, along with the granulated sugar and baking powder, and gently whisk the dry into the wet, stopping JUST as the flour is incorporated.  Make sure there are STILL clumps in the pancake batter. That means you haven’t over-mixed the batter. Set aside as you heat the griddle.
  3. Prep: Oil your pancake griddle or large non-stick pan to prevent sticking (you can use oil here to help prevent sticking- recommended, depending upon the non-stick brand). Then heat the griddle to medium heat.
  4. Cook: Spoon about 1/3 cup of pancake batter per pancake onto the griddle (should make about 6 medium pancakes- double the recipe for more!). Add the optional banana coins on top. Cook for about 2 minutes or until bubbles start to form on the pancakes. Then flip the pancake to the other side to cook for an additional minute.
  5. Serve and enjoy! Plate the pancakes, serve with maple syrup, vegan butter, or your favorite toppings, and enjoy!
  6. Storage: Store any leftover pancakes in an airtight container or bag for up to 3 months in the freezer.


Gluten free 1:1 baking flour: I recommend Bob’s Red Mill in the blue bag. Please note that you’ll use the cup measurements for the flour in the recipe card, rather than the weight. So for Bob’s Red Mill specifically, you would use 1 cup of flour or 140 g rather than the listed 1 cup (125 g), which only applies to the all purpose flour, as it has a different weight per cup.

Oat flour: You can use homemade oatflour or store bought oatflour. Please note that you should use either 1 1/4 cups oat flour or 125 g rather than 1 cup of oatflour (which only equals 100 g).