Are you looking for some new vegan breakfast ideas? I’m sharing one of my favorite classic vegetarian breakfast recipes that I make at home on the weekends. You won’t believe these light, tender, and delicious banana pancakes are both gluten-free and vegan.And you real Won’t guess what their magic ingredient is…chickpeas! These amazing Vegan Banana Pancakes are amazing because they harness the power of aquafaba, banana and chickpea flour to create totally light, delicious and healthy pancakes that will please the palates of young and old alike. Plus, they’re naturally low in sugar and added oils, and rich in plant energy from beans, walnuts, and bananas. You’re welcome!
Simply whip up aquafaba, mix with bananas, chickpea flour (or other gluten-free flour of your choice) and walnuts, then cook these healthy vegan breakfast pancakes on a pancake griddle or skillet and top Add extra sliced bananas and walnuts! Super healthy, nutrient-rich, completely plant-based, gluten-free and perfect for everyone in your family. Throw together this easy 7-ingredient healthy vegan breakfast recipe in 30 minutes for your next easy weekend breakfast, brunch, or even “breakfast for dinner.” They also made good use of the ripe bananas. If you don’t have chickpea flour, you can substitute it with a wheat or gluten-free flour of your choice.
Check out how I made this recipe on my Instagram Live Plant-Based Cooking Show!
Step by step guide:
describe
These amazing vegan banana pancakes are also gluten-free and rely on the power of aquafaba, banana, and chickpea flour to create delicious, light, and healthy pancakes.
- 1 Ripe bananas, mashed (plus sliced bananas for toppings if desired)
- 1 cup aquafaba (the reserved liquid from canned legumes such as chickpeas; each 15-ounce can provides approx. 1/2–1 cup of liquid)
- ¼ cup coconut sugar or brown sugar
- 1 teaspoon vanilla
- ¼ cup vegetable oil
- 1 cup Chickpea flour (or other gluten-free flour)
- 1 ½ teaspoon baking powder
- pinch of salt (optional)
- ½ cup chopped walnuts (additional toppings if desired)
- Place the aquafaba (soy liquid) and coconut palm sugar (or brown sugar) in a mixing bowl and beat on high speed (a kitchen utensil works great for this) until stiff peaks form, about 5 minutes.
- Gently mix banana, vanilla and oil over low heat until just combined.
- Mix together the chickpea flour, baking powder and salt (optional). Gradually stir in dry ingredients on low setting until combined.
- Gently stir in walnuts. Scrape down the sides.
- Heat a pancake skillet (or large skillet) over medium heat. Spray with non-stick vegetable spray. Spoon ½ cup of the batter onto the skillet for each pancake and fry until golden brown (about 3-5 minutes), then flip and fry the other side. Repeat until all batter is used.
- Serve with additional banana slices and walnuts, if desired.
- Makes 8 pancakes.
notes
You can use any flour you like in place of the chickpea flour.
To make waffles using this recipe, simply add 1/2 cup batter to a hot waffle iron sprayed with nonstick cooking spray and cook until golden and fluffy.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- category: breakfast
- gourmet food: American
Nutrition
- Serving size: 1 pancake
- Calories: 275
- sugar: 2 grams
- sodium: 6 mg
- fat: 9 grams
- Saturated fat: 1 g
- carbohydrate: 32 grams
- fiber: 10 grams
- protein: 12 grams
- cholesterol: 0 mg
Keywords: Vegan banana pancakes, banana pancakes, homemade pancakes, best homemade pancakes, vegetarian breakfast, vegetarian breakfast ideas, vegetarian breakfast recipes, healthy vegetarian breakfast
For other plant-based pancake and waffle recipes, check out these:
Swedish Vegan Waffles
Almond Buckwheat Pancakes with Ginger Peach
Coconut Cherry Chocolate Vegan Waffles
Vegan Dark Chocolate Orange Waffles
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