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a stack of 4 vegan pancakes covered in syrup with bananas on top. A fork is laying down with a bite on it.
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5 from 5 votes

4 Ingredient Vegan Pancakes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 319kcal

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.
 
Nutrition facts are an estimate.

Nutrition

Calories: 319kcal | Carbohydrates: 64.2g | Protein: 6.6g | Fat: 9.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Cholesterol: 14.7mg | Sodium: 412.8mg | Potassium: 395mg | Fiber: 4.4g | Sugar: 13.1g | Vitamin A: 50.5IU | Vitamin C: 5.1mg | Calcium: 356mg | Iron: 0.5mg