My husband loves pancakes. I do too but we don’t eat them very often, mostly because for some reason I got it into my head that making plant-based pancakes would be hard. It’s not. These vegan pancakes are also gluten-free and have an extra boost of protein. Oh, and there is no added sugar or oil. And guess what? They’re delicious. Just ask my husband!
Vegan Pancakes with Banana, Blueberry, and Almonds
Who knew vegan pancakes could be so easy to make? They also have extra protein and are gluten-free. #vegan #glutenfreeClick To Tweet
I had both flax seeds and chia seeds on hand. While I frequently use aquafaba (bean juice) as an egg substitute, I decided to use the flax seeds instead (chia seeds would have worked too!). Flax eggs are simple to make. Just whisk up one tablespoon ground flax seeds with three tablespoons water. Easy, right? Same measurements for the chia egg. For the aquafaba use three tablespoons to equal one egg.
I love almonds in my pancakes but feel free to substitute/omit nuts. You can change up the fruit too. Strawberries or raspberries would be delicious. One note about baking powder. It is not always gluten-free, so be sure to check if this is necessary for you.
Are you a pancake lover? What are your favorite add-ins?
Linking up with Deborah and Sarah for Meatless Monday!
- 1.5 cups gluten-free flour (I used Bob's Red Mill Gluten-Free All-Purpose flour)
- ⅓ cup vegan vanilla protein powder
- 1 tablespoon baking powder (make sure it's gluten-free if necessary)
- ½ teaspoon salt
- 1 large banana
- 1 Flax Egg (1 tablespoon ground flaxseed w/3 tablespoons water or 3 tablespoons
aquafaba (the juice from garbanzo beans) - 1 teaspoon vanilla extract
- 1.75 cups almond milk (or non-dairy milk of choice)
- ½ cup blueberries
- ¼ cup sliced almonds
- Preheat the grill or large non-stick frying pan over medium heat.
- In a large bowl, combine flour, Nuzest Vanilla Clean Lean Protein Powder, baking powder, and salt.
- In a medium bowl, take about ⅓ of the banana and mash with a fork. Add the
aquafaba and stir to combine. Add the non-dairy milk and vanilla and stir until smooth - Slowly add the liquid ingredients to the flour mixture. Stir until just combined.
- Slice ⅓ of the banana into small pieces, and fold in along with most of the blueberries and almonds (save ⅓ banana and few almonds and blueberries for garnish).
- Brush the pan lightly with cooking or coconut oil.
- Pour the pancake batter into the pan, cooking until golden brown on both sides.
- Garnish with ⅓ sliced banana, blueberries and almonds.
We made vegan (and non vegan) pancakes yesterday. Loves the vegan ones better. Going to have to try your recipe! I’ve never thought to use sliced almonds on top!
I would find it hard to tell the difference between vegan and non-vegan pancakes. My husband was always the one who wanted this combination, bananas, blueberries, and almonds, and I agree, it’s a good one.
I don’t know why I don’t use flax and chia more! Thanks for the delish reminder. Wishing I had a plate right about now
I don’t use them as much as I should either. They’re a great source of protein and omega 3!
One of my favorite pancake flavor combos!
The fresh blueberries haven’t been the best lately but I’ll be trying these with frozen ones soon, REALLY soon!
I love blueberries and bananas. I always have frozen blueberries just in case.
Flax seeds are my favorite egg replacer! I like aquafaba too but it’s not always convenient to open a can of chickpeas. Your pancakes look delicious. I also like nuts in my pancakes, but pecans are my favorite. Thanks for posting the recipe!