When I first found out I had food sensitivities to just about everything, the thing I missed most was pancakes. I tried a lot of absolutely garbage recipes before my friend finally saved me with this one.

I make these banana pancakes for girls nights and they are a huge hit. Everyone legitimately thinks they are plain-old buttermilk pancakes! But they’re totally not! They’re gluten-free and vegan!

Gluten-Free & Vegan Banana Pancakes

In one bowl stir together:

  • 1 & 1/3 cup brown rice flour
  • 2/3 cup almond meal
  • 5 tablespoons ground tapioca
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 tablespoons of ground flaxseeds mixed with 1/2 cup warm water

In another bowl stir together:

  • 2 overripe bananas
  • 1 cup almond milk
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla

Add the wet bowl to the try bowl and stir well.

Heat a non-stick pan (very important) to medium high heat and grease it down with some coconut oil. When the pan is hot, add a dollop of batter at a time. Flip with a spatula when ready and flatten it back out again (sometimes they try to be thick if you don’t flatten them out with a spatula).

Serve with coconut oil, fresh berries, and maple syrup. Bon Appétit!