Easy Vegan Gluten-Free Banana Pancakes

Did you know you make delicious pancakes without using eggs and dairy? The recipe I am about to share with you also is a great way to use up ripe bananas. Even though I can eat gluten, I notice I feel better when I don't eat a lot of it. This is why I try to make a lot of gluten-free recipes. My favorite gluten-free flour is Bob's Red Mill Gluten-Free 1:1 Baking Flour. I can usually find it in most grocery stores where I live. You can use regular flour as well in this recipe if you like. I do not cook with oil a lot. Once in awhile I will use it for something. I like using cold pressed unrefined coconut oil for this recipe, because because it has a high smoke point and has other benefits. I use a small amount to lightly coat the pan, so the pancakes do not stick.

Easy Vegan Gluten-Free Banana Pancakes 

• 2 ripe bananas 

• 1 tbsp maple syrup 

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 cups gluten-free flour or regular flour

• 1/2 tbsp baking powder 

• 1 tsp baking soda

• 1 cup plant milk of choice 

• Coconut oil for frying

-Mash the bananas in a bowl with a fork.

-Stir in maple syrup, vanilla extract, and cinnamon.

-Mix in flour, baking powder, and baking soda.

-Mix in plant milk until all ingredients are thoroughly blended.

-Drizzle a light amount of coconut oil in a frying pan and heat up the pan.

-Pour some batter in the pan and cook about 2-3 minutes before flipping and cooking the

other side for about 2-3 minutes.

Makes about 5-6 medium-sized pancakes.

Eat and enjoy!

How do you use up ripe bananas? Let me know in the comments below.