Description
Looking for a dairy-free, gluten-free, and vegan pancake recipe? This recipe is super easy and adds lots of sweetness with bananas and very few allergens like gluten, dairy, and egg. Check it out and try it!
Ingredients
2 cups of King Arthur's Gluten Free Pancake Mix
1 1/2 cup Almond Milk unsweetened
3 TBSP Oil (Canola)
1 banana cubed
1 tsp gluten-free vanilla extract (affiliate)
1 TBSP cinnamon (affiliate), ground
Bob's Red Mill Egg Replacer (affiliate) - for two eggs, use 2 TBSP of egg replacer and 4 TBSP water - mix well and set aside.
Instructions
Measure out all the ingredients and set aside.2 cups of King Arthur's Gluten Free Pancake Mix (affiliate), 1 1/2 cup Almond Milk unsweetened (affiliate), 3 TBSP Oil (Canola), 1 banana cubed, 1 tsp gluten-free vanilla extract (affiliate) (affiliate), 1 TBSP cinnamon (affiliate), ground (affiliate), Bob's Red Mill Egg Replacer (affiliate) (affiliate)- for two eggs, use 2 TBSP of egg replacer and 4 TBSP water - mix well and set aside.
Add the liquids first to the bowl: almond milk, canola oil, vanilla extract (affiliate), the egg replacer mixed, and cinnamon (affiliate). Using a whisk (affiliate), mix.
Then, add the gluten-free mix and whisk (affiliate). Then, add the banana cubes.
Preheat the griddle and add a non-dairy spread.
Then, add the pancakes to the griddle.
Cook for at least 5 minutes or until bubbles form. Then, turn it over and cook for another minute.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: skillet
- Cuisine: american
Nutrition
- Serving Size: 3 pancakes