Description
Delight in these life-changing gluten-free banana walnut pancakes, a wholesome and flavorful breakfast option featuring ripe bananas, crunchy walnuts, and a blend of gluten-free flours. Perfectly spiced with cinnamon and nutmeg, these thick, fluffy pancakes cook up golden on a skillet and are wonderfully complemented by toppings like vegan butter, sliced bananas, granola, and maple syrup.
Ingredients
Dry Ingredients
- 2 cups gluten-free oat flour (ground from whole oats)
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour (not almond meal, or substitute more gluten-free blend)
- 1 1/2 Tbsp baking powder
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup gluten-free rolled oats
Wet Ingredients
- 2 medium ripe bananas (the riper the better)
- 3 Tbsp melted coconut oil (plus more for cooking)
- 1 1/2 Tbsp vanilla extract
- 2 1/2 Tbsp maple syrup (Grade A preferred)
- 2 1/4 cups non-dairy milk (plain unsweetened almond milk used)
Add-ins and Toppings
- 3/4 cups chopped raw walnuts
- Vegan butter or nut butter
- Granola (such as Nut ‘n’ Honey recipe sweetened with maple syrup)
- Large flake or desiccated coconut
- Sliced bananas
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free oat flour, gluten-free all-purpose flour, almond flour, baking powder, sea salt, cinnamon, optional ginger, and optional nutmeg until thoroughly combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas. Add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk, then whisk together until blended. If the coconut oil has solidified, gently remelt it in the microwave for 45 seconds to 1 minute before mixing.
- Create Batter: Pour the wet mixture into the dry ingredients and gently fold to combine. Add the chopped walnuts and gluten-free rolled oats, folding gently until the thick but pourable batter is uniform and well mixed.
- Heat Skillet: Warm a large nonstick, griddle, or cast-iron skillet over medium heat. Rub the surface lightly with coconut oil or vegan butter to prevent sticking.
- Cook Pancakes: Spoon 1/4 to 1/3 cup of batter onto the hot skillet. Cook until bubbles form on the surface and edges begin to dry, approximately 2 minutes. Flip carefully and cook the other side until golden brown, about 2 more minutes.
- Keep Warm: Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200°F (94°C) oven while finishing the rest of the batter. This recipe yields about 14-16 pancakes.
- Serve and Store: Serve pancakes plain or topped with vegan butter or nut butter, sliced bananas, granola, coconut flakes, and maple syrup. Leftover pancakes should be cooled and stored separated with wax or parchment paper in an airtight container. Refrigerate up to 4 days or freeze up to 1 month. Reheat in a toaster oven or oven until warmed through.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Almond flour should be almond flour, not almond meal, or substitute extra gluten-free all-purpose flour.
- If coconut oil solidifies during mixing, microwaving it briefly will help recombine smoothly.
- Keeping cooked pancakes warm in a low oven prevents them from drying out while completing the batch.
- Store leftover pancakes separated with parchment or wax paper to avoid sticking.
- Reheat pancakes gently in the toaster oven or oven for best texture.