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These vegan pancakes are healthy, delicious, and easy to make using just 4 ingredients. Ready from start to finish in under 30 minutes with no fancy mixer required, these gluten-free and vegan pancakes are the ultimate breakfast treat!
These 4 Ingredient Vegan Pancakes are the perfect quick and easy weekend breakfast! Ripe bananas, dairy-free milk, flour, and baking powder are all you need to whip up some delicious pancakes.
This recipe is easily made gluten-free and nut-free, as well as dairy-free and vegan. These pancakes come together in under 30 minutes so they are perfect for when the craving strikes! They keep well in the fridge or freezer so you can have a batch on-hand too.
These fluffy vegan pancakes are tall and delicious with natural sweetness from the bananas. No added sugar here! Keep reading to learn how you can make the fluffiest vegan pancakes.
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Why You'll Love This Recipe
- A nostalgic taste, but healthier and homemade. No need for added sugar and 10+ ingredients with this pancake recipe!
- SUPER fluffy pancakes. The baking powder and thick batter help these babies rise tall.
- Simple ingredients. Made with just 4 ingredients!
- Allergy-friendly. This recipe is easily gluten-free, nut-free, egg-free, and dairy-free.
- Customizable. Add flavours or mix-ins if you want.
Ingredient Notes
Here are the main ingredients you'll need to make these homemade vegan & gluten-free pancakes:
- Ripe mashed bananas: The riper (and darker), the more sweet and delicious they will be in this recipe.
- Milk of choice: I prefer unsweetened almond milk, but use what you have on hand.
- Gluten-free all-purpose flour with xanthan gum: I use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Baking powder: Makes these babies fluffy and tall!
Substitutions
There are a few ways you can change up these pancakes based on what you have on hand:
- Flour: Use a gluten-free blend with xanthan gum, or regular wheat flour if you don't have to be gluten-free.
- Milk: Use your favourite plant-based milk, or regular. Use soy milk to make this vegan and nut-free.
- Flavours: Add an extra ingredient like vanilla extract if you want.
- Mix-ins: Add mini chocolate chips, blueberries, or other mix-ins.
- Add protein: Swap ¼ cup flour for a scoop of vegan protein powder—chocolate would be delicious!
Equipment
I like to cook my pancakes on a well-seasoned cast iron pan or griddle. I find they get the best colour, crisp, and even cook. It's best to let cast iron preheat for 10 minutes while you make the batter.
If you don't have a cast iron pan, a well-greased stainless steel pan or non-stick frying pan will work too.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free & vegan pancakes.
(Prep) Place a large pan or griddle over medium heat (cast iron preferred).
(1) In a large bowl, peel the bananas and mash them with a fork. Stir in the dairy-free milk. Add the gluten-free flour and baking powder and whisk until there are no dry lumps. Let the batter sit and hydrate for 5 minutes.
(2) Spray the pan with coconut oil, avocado oil, or non-stick cooking spray. Use a ladle to scoop the batter into as many pancakes as will fit in the pan. You will likely have to do this in batches to not overcrowd the pan.
(3) Cook until the edges of the pancakes are golden and set, and there are bubbles throughout the centres. Use a spatula to carefully flip them, and cook until they are firm and golden. Cooking will take about 2-3 minutes per side.
(4) Transfer cooked pancakes to a plate until all batches are complete. If you are cooking a double or triple batch, place pancakes on a baking sheet in the oven at 300ºF to keep warm after cooking.
(5) Serve with fruit, maple syrup, and/or vegan whipped cream. Enjoy fresh with your favorite toppings!
What to Serve with Vegan Pancakes
Enjoy pancakes with maple syrup, whipped cream, or vegan butter on top. Add fresh fruit, chocolate chips, or your favourite nut butter spread. You cannot go wrong!
Here are some recipes that would go great alongside these pancakes in a brunch spread:
- Gluten-Free Breakfast Casserole
- Gluten-Free Chocolate Chip Banana Muffins
- Gluten-Free Banana Bread
- Gluten-Free Homemade Bagels
- Gluten-Free Cheddar Scones
- Gluten-Free Lemon Blueberry Scones
- Gluten-Free Pumpkin Scones
- Gluten-Free Vegan Dirty Chai Scones
- Blackberry Strawberry Banana Smoothie
- Tropical Bahama Mama Smoothie
Storage & Freezing
Storage: Cool leftover pancakes and store in a container in the fridge for up to 4 days. Reheat in the microwave for 30 second intervals until hot.
Freezing: Cool leftover pancakes and store them in a freezer-safe container for up to 3 months. Defrost in the toaster or microwave until hot throughout.
Expert Tips
Here are some of my top tips and tricks for the best fluffy vegan pancakes:
- Mix the batter well to avoid lumps. Use a fork or whisk to break up the banana and flour clumps.
- Let the batter sit. This allows the flour to hydrate, and the batter to thicken for the fluffiest pancakes.
- Don't flip the pancakes until they are bubbly and set on the edges. If they are hard to pick up with a spatula, they are not ready yet.
- Keep big batches warm in the oven. Place cooked pancakes on a baking sheet at 300ºF to keep warm while the rest cook.
- Top with whipped cream, maple syrup, fruit, or chocolate.
- Enjoy with brunch sides like this blackberry smoothie, cheddar scones, or pumpkin spice latte.
Frequently Asked Questions
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of the pancakes. I do not recommend it for this recipe.
Yes! Pure maple syrup comes from trees and should not contain animal products. As always, read the label of your bottle to confirm the ingredients 100%.
These 4-ingredient banana pancakes are the ultimate weekend treat. Made from start to finish in just 30 minutes, the whole family can enjoy this healthier, allergy-friendly breakfast. Hope you enjoy and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
More Gluten-Free & Vegan Breakfast Recipes:
- Vegan Chai Scones
- Blackberry Smoothie
- Gluten-Free Bagels (Vegan Option)
- Bahama Mama Smoothie
- Mango Hurricane Copycat Smoothie
- Booster Juice "The Original" Copycat Smoothie
Related Recipes
Have you made this vegan pancake recipe? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
4 Ingredient Vegan Pancakes
Ingredients
- 2 ripe bananas
- 2 cup milk of choice
- 1 ¾ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend
- 1 tablespoon baking powder
Instructions
- Place a large pan or griddle over medium heat (cast iron preferred).
- In a large bowl, peel the bananas and mash them with a fork. Stir in the dairy-free milk. Add the gluten-free flour and baking powder and whisk until there are no dry lumps. Let the batter sit and hydrate for 5 minutes.
- Spray the pan with coconut oil, avocado oil, or non-stick spray. Use a ladle to scoop the batter into as many pancakes as will fit in the pan. You will likely have to do this in batches to not overcrowd the pan.
- Cook until the edges of the pancakes are golden and set, and there are bubbles throughout the centres. Use a spatula to carefully flip them, and cook until they are firm and golden. Cooking will take about 2-4 minutes per side.
- Transfer cooked pancakes to a plate until all batches are complete. If you are cooking a double or triple batch, place pancakes on a baking sheet in the oven at 300ºF to keep warm after cooking.
- Serve with fruit, maple syrup, and/or vegan whipped cream. Enjoy fresh!
Notes
- Fillings: Add chocolate chips or blueberries to your pancakes if you want.
- Milk & flour: If you are not vegan or gluten-free, feel free to use 2% milk and regular flour.
- Storage: Cool leftover pancakes and store in a container in the fridge for up to 4 days. Reheat in the microwave for 30 second intervals until hot.
- Freezing: Cool leftover pancakes and store them in a freezer-safe container for up to 3 months. Defrost in the toaster or microwave until hot throughout.
Eithne says
My first time ever making pancakes and these turned out so tasty. I added chocolate chips as well and will definitely be using this recipe again!