Easy No-Flour Vegan Banana Pancakes (Sugar-Free, Gluten-Free)
#SugarFreeSeptember: 30 days of sugar-free recipes
Sugar-free, gluten & vegan sweet banana pancakes made in 5 minutes! Simply dump all of the ingredients in a blender, and get to frying super fluffy and healthy pancakes faster than you can say the word pancakes!
If you’re a regular reader, you probably know by now that I’m a little obsessed with pancakes. Okay, well maybe a lot.
There really is nothing like a really good plate of pancakes to cheer the heart, am I right?
This little pancake love of mine means that I'm always trying different pancake recipes and methods to making the batter. I have to say that I finally gave in and tried those 3-ish ingredient banana pancake recipe that everyone’s always talking about, and man, I loved ‘em!
They’re totally sugar-free, vegan, and gluten-free! I had to adjust the amount of oats to get a nice batter without the flour, but that was all a simple fix.
These pancakes remind me of eating a really moist fluffy version of the banana bread my dad used to make with me when I was little after an afternoon Sunday movie.
AND, you’d never even know that they were gluten-free. They taste just like the flavor you would find in a normal banana pancake with flour in it. The only difference I would note is that the texture is more delicate and moist. I find nothing wrong with that though as they’re still fluffy without being chewy.
Although I have already shared two really good pancake recipes (my sugar-free chocolate pancakes and my fluffy whipped pancakes), both of which I love, but I can’t exactly eat them every day. Even though they’re really quite healthy and contain no sugar, the calories & gluten aren’t something my body can tolerate (especially as I’m slightly sensitive to gluten).
However, my banana pancakes only have 91 calories and are made with no flour in sight - I can eat them way more often and they taste so good!
Plus, these sugar-free banana pancakes are super easy - literally all you have to do is throw the ingredients in a blender and your batter is ready to be cooked up and flipped right on to your plate.
So, for day 16 of sugar-free September, my sugar-free banana pancake recipe is what I want to share with you!
To add a bit of pizzaz to your banana pancakes, you can try mixing in sugar-free dried blueberries, Lilly's sugar free chocolate chips, crushed diced pecans or hazelnuts, or topping the pancakes with my homemade sugar free chocolate chunks, my sugar free coffee caramel, fresh fruit, a dollop of Greek yogurt, unsweetened whipped cream or whatever else you heart desires.
My fave way to serve these pancakes is with some Greek yogurt and sugar free chocolate chunks, because I'm a total banana and chocolate fan.
Oh... you could go crazy and top these pancakes with sugar free ketchup, it may sound weird - ketchup and banana - but personally I like ketchup on everything.
I’ve included 2 versions of this recipe - the vegan version and a vegetarian version. The vegetarian recipe contains eggs which increases the fluffiness a bit, but the vegan recipe is the one I used.
Okay, enough me talking and more of you eating!
P.S If you are just as addicted to chocolate and banana as I am, and want to stay sugar free, then why not try our my rich, decadent, chocolaty, Sugar Free Chocolate and Banana Cookies Recipe!
Easy No-Flour Vegan Banana Pancakes (Sugar-Free, Gluten-Free)
Isabelle McKenzie | Sept 16th 2019
- prep time: 5 mins
- cook time: 20 mins
- total time: 25 mins
Servings: 9
INGREDIENTS:
For non vegan pancakes (with eggs):
1/2 cup unsweetened almond milk
2 eggs
1 1/2 cups gluten-free oatmeal
1 1/2 large bananas (very ripe and brown)
1 tsp vanilla extract
1 tsp vanilla creme stevia extract
2 tsp baking powder
1/2 tsp salt
For vegan pancakes (egg free):
- 1 1/4 cups gluten-free oatmeal
- 1/2 cup unsweetened almond milk
- 1 very ripe banana
- 1 tsp vanilla extract
- 1 tsp vanilla creme stevia extract
- 1/2 tsp baking powder
- 1/4 tsp salt
HOW TO MAKE IT:
Add ingredients to a blender, and blend on high power until smooth (45 seconds to 1 minute).
Grease a skillet very well, and warm over medium heat. Once the pan is hot, add about 1/3 cup batter and cook about 2 mins (or until you see little bubbles appear and pancake appears slightly firmer. Flip and cook 1-2 mins more.
- Serve hot with blueberries and sugar-free chocolate chunks (see my recipe here), if desired.
Nutrition:
- Serving: 1 pancakes
- Fat: 2.1g
- Calories: 91
