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Vegan Gluten Free Pancakes

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Vegan Gluten Free Banana Pancakes

These pancakes are vegan, gluten and sugar-free and it’s the best pancakes recipe I’ve ever tried, it’s so awesome and really easy to make.

This is a healthy version of pancakes with less cholesterol and fat than other recipes, but it tastes amazing, you’re gonna love it. We eat these pancakes with sliced banana and agave syrup, it’s our favorite topping!

Vegan Gluten Free Banana Pancakes

We usually use bananas or applesauce instead of eggs in our sweet vegan recipes, but you can also use flax eggs or chia seeds. We like bananas and apple sauce because they are cheap and so easy to get, but we’ll share with you recipes using other alternatives.

Vegan Gluten Free Banana Pancakes

We’ve used soy milk, but you can also use other plant milk and you can make you own milk, it’s cheaper, healthier and it tastes amazing. You can make almond milk following our recipe, it’s quick and easy!

Vegan Gluten Free Banana Pancakes

These pancakes are gluten-free because we’ve used rice and oat flour instead of wheat flour. You can find rice flour in many supermarkets and grocery stores, and we make our oat flour grinding oats, but you can buy it too.

Although you can use other kind of flour, maybe you should add more or less milk, but your pancakes will be awesome too!

Vegan Gluten Free Banana Pancakes

We love agave syrup, it’s a great and healthy sugar substitute, but you can use honey (if you’re not vegan), maple syrup, sugar or whatever sweetener you like.  You can try the batter because it’s egg-free and you can add more sweetener if you want.

Vegan Gluten Free Banana Pancakes

I really love vanilla flavor, that’s why I use vanilla extract in almost all my sweet recipes, but I only use homemade vanilla extract, it’s really easy to make and soooo cheap. Vanilla extract is optional, so you don’t have to use it if you don’t want to.

Vegan Gluten Free Banana Pancakes

You’re gonna love these pancakes because they are soft, fluffy, sweet, healthy and your kitchen is gonna smell like heaven, but be careful, they are addictive and you’ll always want more!

Vegan Gluten Free Banana Pancakes

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Vegan Gluten Free Pancakes

★★★★★

4.6 from 28 reviews

These pancakes are vegan and gluten-free. Its the best pancakes recipe I’ve ever tried. This is a healthy version with less cholesterol and fat.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12
  • Category: Dessert, Breakfast
  • Cuisine: Vegan, Gluten-free

Ingredients

  • 1 cup rice flour (150 grams)
  • 1 cup oat flour (120 grams)
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup soy milk (250 milliliters)
  • 2 tablespoons agave syrup
  • 2 teaspoons vanilla extract (optional)
  • 1 tablespoon extra virgin olive oil
  • 2 bananas

Instructions

  1. Mix dry ingredients in a bowl (rice flour, oat flour, baking powder, salt and cinnamon).
  2. Mix wet ingredients in another bowl (milk, agave syrup, vanilla extract and oil). Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won’t need to blend.
  3. Combine dry and wet ingredients with a blender or with a wood spoon.
  4. Place 1/4 cup of batter in a hot pan lightly greased and cook for about two minutes for each side.
  5. Serve with sliced banana and agave syrup.

Nutrition

  • Serving Size: 1 pancakes
  • Calories: 136
  • Sugar: 5.8 g
  • Sodium: 167.5 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 25.7 g
  • Fiber: 1.9 g
  • Protein: 2.8 g

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Comments

  1. Agave nectar is not healthy at all. It’s no better than high fructose corn syrup. Please google for more information.

    Reply

      • Raw Organic Agave nectar is fine. The comtroversy has finally ended if you look again ? About to try this recipe !!

        Reply

      • Just cooked these today as a practice run for my vegan daughter’s sleepover party, where she has her coeliac best friend coming to stay. Myself (vegan), daughter (vegan) and husband (coeliac) all loved them! I used rice malt syrup instead of agave as I try to avoid agave with all it’s fructose, and they were still fantastic!

        ★★★★★

        Reply

      • Raw honey only disrupts blood sugar levels for 3 hours compared to five or 6 hours for refined processed sugar. Dark maple (used be called grade b) has a good mineral content and dehydrated powdered green stevia leaf is an alternative with medicinal benefits. The white or liquid Stevie is junk food though. Coconut sugar also has a better mineral content. A family favorite is homemade elderberry syrup sweetened after cooking with rawhoney , or plain natural peanut butter and berries. We also don’t add sweetener to our pancake batter because we’re just going to be putting something sweet on it any way, but adding cinnamon is a great sugar free way to add more sweetness(0: great recipe. Thank you so much for sharing! Peopme like you make the necessity of gluten free such a pleasant experience <3 You rock!

        Reply

    • Thank you! Very few people realize how truly unhealthy agave syrup really is. Good to know that someone else out there is aware of this ? For vegans, however, honey isn’t an option, but I’ve found that pure maple syrup is perfect!

      ★★★★

      Reply

    • thank you – you are right about agave nectar.. and also all the stuff that is so process that they sell as healthy.. once processed is not good for you.

      Reply

    • That’s actually untrue.

      Agave has a lower gylcemic value (27) than high fructose corn syrup (89), honey (83) and sucrose sugar (92). I won’t even go into the others that are higher. So it is a great option for lower blood sugar spikes (and for diabetics).

      Plus high fructose corn syrup & sucrose sugars have no nutritional benefits, they are just empty calories.

      Agave nectar is antibacterial and contains saponins & fructans which are anti-inflammatory and immune boosting. So it’s a much better choice.

      Of course organic raw agave nectar is even better as well.

      There is always negative & positive misinformation floating online for everything. That’s why you need to be careful when researching. X

      Reply

  2. I just use raw honey, pure maple syrup, or coconut nectar. If you must use a zero sugar substitute, I’d say stevia or ethryitol. Good luck 🙂

    Reply

  4. I can confirm that this recipe works great! I had a left over mushy pear and added that in instead of bananas and it worked out pretty well too. Thanks!

    ★★★★★

    Reply

  5. Hi! I am looking at making this with some girls at school but one is allergic to egg and gluten! I don’t think the others will like banana in the pancakes ( i don’t) do you have any alternatives?

    Reply

  6. The best gluten free, egg free pancakes ever.So glad I don’t have to use any egg replacer.Now my son can enjoy a normal tasting pancake (tired of the gooey ones from the flax eggs).The taste is divine.Thank you for the recipe.

    ★★★★★

    Reply

  7. These were fantastic! I was a little skeptical, and since we didn’t have oat flour, I ground up oats in a food processor until we did. Since I normally have all these ingredients on hand, this is going to become my go-to pancake recipe.

    ★★★★★

    Reply

  8. Hi! Thanks so much for the recipe, but a few questions:-

    1. I have to have BOTH rice and oat flour? Not either or?
    2. Gluten-free baking powders? I didn’t realise they had gluten…O.o
    3. What if I don’t want to use salt and oil, what can I replace them with?
    4. And what did you use to “lightly grease” your pan? Am trying to avoid oil or butter.

    Much thanks!

    Reply

    • Hi Inessa!

      1. I’ve always use both, but I think it could work if you use only oat flour.
      2. Yeah! Not all brands of baking powder are gluten-free.
      3. You don’t need to add salt. You could try to add soy milk instead of the oil.
      4. If you use a non-stick pan you don’t have to grease it.

      Thanks a lot!

      Reply

  9. I like to use stevia and rarely honey. The sugar alcohols, such as manitou, xylitol, etc, are extremely tough on the tummy. Bloating, gas and what I call the “quickies.” Going to sub almond milk for soy. Soy should not be in anyone’s diet. A lot of photo-estrogens and 90% of soy produced is GMO. Agave should be avoided, I agree. Highly glycemic and processed. Additionally I will sub extra virgin coconut oil for olive. No oat flour for me. Too many carbs.

    Reply

    • Photo estrogens are independent on our estrogen/testosterone balance, so providing you avoid GMO soy it is perfectly fine substitute for milk. Think about who benefits from the misinformation.. The meat/dairy industry.

      I used to believe that as well when I was bodybuilding, until I did more research.

      Stevia and so called sugar replacements are just as bad if not worse than sugar and have been linked to early onset diabetes as well as gastrointestinal issues. Everything in moderation at the end of the day, the fructose/maple syrup, organic sugar works for me in small doses!

      Reply

      • Hi Michael! I try to avoid sweeteners, I prefer to eat fruits or dates, but someitmes I use maple/agave syrup or coconut sugar 🙂

        Reply

      • Michael, thanks for providing some sound reasoning…sadly, too many follow hype without thought…interesting that it was a dairy farmer who started the “soy is bad” hype!! And not are carbs the enemy!! It is refined carbs that are the problem and limiting healthy carbs results in a sad endocrine system

        Fantastic blog though ❤️

        Reply

    • “Too many carbs” lol thanks for your opinion on everything as well as listing every single thing you would change on this recipe. Definitely not rude at all.

      Reply

  10. Instead of 1 cup rice flour (150 grams) and 1 cup oat flour (120 grams), can I substitute it for 2 cups of gluten free multi purpose flour?

    Reply

  12. Finally a gluten free vegan pancake recipe that works!! I’ve tried so many that ended disastrous! Thank you so much for this recipe!!

    Reply

  13. Hi, thanks for the recipe, what a great idea! How much applesauce would you recommend if using it instead of banana?

    Reply

  14. I made these for breakfast this morning and they were delicious! My 2 year old ate three of them and loved it! I only had one banana but the pancakes still came out perfect! Thanks for my new favorite pancake recipe!

    ★★★★★

    Reply

  15. I just wanted to say thanks very much for this recipe, I’ve made it lots of times now & it’s one of my favourite weekend breakfast recipes. I substitute a little oat bran for some of the oat flour to add a bit of extra fibre.
    If I’ve mashed the bananas till it’s smooth I also freeze these – if you freeze them with banana lumps in they turn black in the freezer!

    ★★★★★

    Reply

  17. These pancakes look so delicious! One question though: instead of banana, how much applesauce should I use as a substitute? My instinct tells me a small-medium mashed banana is about 1/4 cup… But I could be totally wrong!

    Reply

    • Hi! These pancakes are just like any other pancakes you’ve ever tried, it has to have the same consistency. Maybe you need to cook them longer 🙂

      Reply

  19. Hello Iosune, thank you for the recipe. I just ran across it. I hope to try it soon.

    I would like to voice my opinion. I agree with James (Sept 25) that soy is not a good product, but that’s my opinion. I’m not trying to stop anyone that is determined to continue eating it. Good luck to you and your health. I don’t think it affects everyone the same, it’s just not for me.

    I am a diabetic but I’m off meds and I have tried many, many different foods and sweeteners on myself. I read that “Agave” is a low glycemic sweetener. It is not, I tried it my sugar shot up, I tried changing foods and consuming agave and my sugar shot up, until I stopped consuming agave was I able to control my sugar. Bananas also raise my sugar. I have found “Stevia” to be my choice.
    I also am “Organic” FYI.

    I hope this helps anyone concerned.

    And thank you for being so dedicated and concerned that you reply to all comment makers. I wish you well, God Bless.

    Reply

      • Diabetes cannot be reversed. There are claims that it can, but it cannot. The SYMPTOMS can be reversed or kept under control and lead one to think that they no longer have diabetes. Those who make these claims are misleading if not outright lying and trying to sell their books and/or other products..

        Reply

        • Hi Sandra! Thanks a lot for your comment, but there are people who reversed diabetes, it’s not always possible, but it’s not impossible.

          Reply

    • You are right, Alexander… regardless of what the numbers show, diabetics know what raises their BG and what doesn’t. Depending on the GI of foods is not reliable for diabetics. It probably works for those who are not diabetic, but it’s different for those who are.

      Reply

  20. In response to Sandra, regarding reversing diabetes.

    Never say never! Oh, did I just say never?

    Anyway, I am a veteran, I have had many many doctors. I was told by all but one doctor, my current doctor, that I will always be a diabetic and on medications for the rest of my life.

    That turned out to be untrue. If they all could error in one statement, why is it not possible to error on both.

    I do watch what I eat, I believe I’m still a diabetic, maybe idle, but I think that it can be reversed.

    My current doctor took me off all my meds and said that if I lose 20 pounds more that all my symptoms will go away. That my body will reset itself. I am 6′ tall and weigh 200lb. I seem to have plateaued. I feel good, i have plenty energy and all. So be it diabetes reversed or idle, it works for me. But I would not say its impossible to reverse diabetes.

    Losing 20 more pounds might be. d:-)

    ★★★★★

    Reply

  21. I’ve been searching for a good recipe for wheat and eggless pancakes so very much looking forward to practising these this weekend in preparation for pancake day!
    Can I just check if it’s ok to just use rice flour instead of a mix?

    Many thanks
    Laura

    Reply

  22. Thanks very much for this recipe. We tried this last week and the pancakes were fabulous. My friend’s son can’t have eggs, dairy or wheat, and we had to hunt down a recipe without egg replacer, as it was a fairly spontaneous pancake session and we didn’t have egg replacer. Mashed banana is a great alternative. All four kids loved them (ranging in age from 1 to 6 years old) so we’re doing it again this weekend as a late Shrove Tuesday.

    Reply

      • Oat is considered like notgluten-free, because it is grown and processed with wheat. Oat by itself doesn’t contain gluten. But yesterday I made these pancakes with another flou and they were amazing. Thanx for tasty recipe :).

        ★★★★★

        Reply

  25. Hello! I just want to say that I have made your pancake recipe twice now, once on Pancake Day, and, only yesterday, for Pancake Sunday, and they have came out superb every time! So easy to make as well!! I throw it all into my blender and they come out fine. Yesterday, I didn’t have any agave or maple syrup, and they still came out tasty. Great blog and recipes! Keep up the good work.

    ★★★★★

    Reply

    • Hi Heidi! I don’t know, but I think it could work. I’m going to make an oil free pancake recipe soon 🙂

      Reply

  27. Have you ever tried freezing these? My daughter has some food allergies and I’m trying to find some things that I can make in a big batch and freeze for convenience.

    Reply

    • Hi Sarah! I cook all the pancakes and I usually freeze most of them. You can unfreeze the pancakes at room temperature and reheat them in a pan or a griddle or just reheat them in the microwave 🙂

      Reply

  28. Made this with only oat flour and added more milk and used (pure) maple syrup instead. They were wonderful!

    ★★★★

    Reply

  29. hey people on the internet! i have problem with any vegan pancakes. when i make them, they are not cooked inside. and its kind of raw. any advices?

    ★★★★★

    Reply

    • Hi! You should cook the pancakes over medium or even low heat and you can also try to make them thinner 🙂

      Reply

  30. I just made these and I halved the recipe. Excellent recipe, mine were even more bread-y than in the picture, not gummy at all, which is great! I used coconut oil instead of olive oil, almond instead of soy milk, and maple syrup instead of agave. Great Recipe!

    ★★★★★

    Reply

    • Hi Maria! I’m in love with coconut oil, it’s amazing, especially for desserts 😀 Have a nice day!

      Reply

  31. I used a very ripe banana and did not need any additional sweetener (I.e. The agave nectar). They were delicious just with the sweetness of the banana and then some maple syrup on top!

    Reply

  33. I have to disagree about the agave syrup, yes some brands use fructose as a filler so it’s not real agave syrup. But madhave and some other brands use the actually plant nectar so it all depends on the brand and weather they dilute the nectar with fructose or not.

    Reply

  34. Thanks for this! Do you know if the bananas can be left out? My daughter is allergic to bananas (also apples and pears) so I’m wondering if the recipe will still work without them.

    Reply

  36. Hi Iosune, looks like a great recipe! Very excited to try. Do you think there would be any problems if I made the batter the night before to save time in the morning? Thanks!

    Reply

    • Hi Samantha! I’ve never made the batter overnight, but you could try, although you’ll probably need to add more milk 🙂

      Reply

  38. Hi Iosune ! Vegan gluten free pancake recipe is delicious and easily made recipe . But in their ingredients I see bananas and I have allergy with bananas do you have any alternate so that the taste of the recipe will not lost much.

    Reply

  39. Dear Iosune:

    I’ve been trying where years to replace the oatmeal pancake recipe that my friends and family loved. It included buttermilk and vinegar. Today I found that new recipe and I will continue to use: yours! ToDay they came at exactly looking like your picture. Wonderful. Thank-you! I missed the part instructions it said it yields 12 so happily I did freeze several. I saw the comment that it works wonderfully. Because I had a little bit of pumpkin pie mix left over I added it to the pancake mix today. Really really incredible. And coconut milk. Yum! Thank you and For your generosity in responding to all these people.

    Reply

    • Hi Karla! Thank YOU for making the recipe, I’m so happy you liked it 😀 I love pumpkin pie mix and coconut milk, they’re so delicious!! Have a nice day!!!

      Reply

  40. Great recipe but any suggestions for another gluten free flour to replace the rice flour with? Many thanks.

    Reply

    • Hi Sara! I also love buckwheat flour, but feel free to use any other kind, although you’ll maybe need to add more or less. Have a nice day!

      Reply

  41. Hi, do you have to use two different flours? I have loads of brown rice flour but not anything else ?
    Thanks.

    Reply

    • Hi Melissa! If you only use brown rice flour the recipe will work as well, but maybe you’ll need to add more or less flour 😉

      Reply

  42. I have to say, I have tried several different GF healthy vegan pancakes and always end up being a bit dissapointed with the taste and especially the texture. But these were really good! I think you can taste the banana so if you’re really sensetive to that maybe sub them for something else. But i dont mind, so these were actually pretty great!

    ★★★★

    Reply

    • BTW, I used maple syrup instead of agave and oat milk instead of soy and just a bit less oil, still great!

      Reply

    • Hi Christine! Thanks a lot for your kind words 😀 So glad you liked the pancakes 😉 Maple syrup tastes awesome and is so healthy. I use oat milk now and is one of my favorite plant milks 😉 Have a nice day!

      Reply

  43. These are great pancakes for a strict diet. Quiets bananay though. Next time I make these I think I will use 1 banana or even a half and then use apple sauce instead. If you like bananas though it tastes fine. If you can’t have soy as I know some diets don’t allow you can use almond milk instead. This is a great recipe. I totally recommend this.

    Reply

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        Reply

  44. Hi Iosune, thank you so much for this recipe, the pancakes are delicious, my husband thought they would not work, in Germany we call them Eierkuchen, eggcakes, and now we have Eierkuchen without eggs and in my opinion they are much better than the original 🙂
    Just read you are moving to Germany, will be interesting to read about your life there. Wish you a great time!

    ★★★★★

    Reply

    • Hi Ulli! You’re so welcome 🙂 We’re so excited! We love Germany and there are so many beautiful places we wan to visit 😀 Have a nice day and thanks for your kind words!

      Reply

  47. I can’t find your article about different types of gluten free flours on your website. Can you send me the link? I want to make these pancakes but my blend is rice, potato and tapioca (King Arthur Blend). Thanks.

    Reply

  48. I just tried this recipe, but made some alterations and it turned out perfec . Thank you so much!

    ★★★★★

    Reply

  50. Something went horrible wrong with my batch, the two adjustments that I made to the recipe was using brown rice flour and one banana instead of the two. My pancakes turned out very crumbly and thick (fat) nothing like the pictures you have, I measured my flour on a scale so I know I didn’t use too many wet ingredients, but something was definitely off, any ideas?

    ★

    Reply

    • Hi Ogi! You should follow the recipe, if you don’t, I don’t know if it’s going to work… If you use brown rice flour, don’t add more banana and if the batter is to dry, add some milk until it’s okay. Hope it helps!

      Reply

  51. Hi there, could I replace the oat flour with corn flour or arrow root flour? (Just reading your guide to gluten free flour) thank you!

    Reply

    • Hi Rebecca! I think it could work, but use brown rice flour if you can 😉 Hope you enjoy the pancakes!

      Reply

      • Thank you! Iused spelt flour in the end, but found that I needed to add an extra half cup of milk to get the consistency I wanted. I also left out the agave nectar and they were perfect! Will definitely be passing this on to my vegan friend for whom I made them. 🙂

        ★★★★

        Reply

    • Michelle I hope work has gone ok so far, and u r being helped or mayb they r doing alot for u?? Hey Lisa I hated lying on my back. If the majority of your cuts r on the right side. Try putting a flatish pillow under that side and sleeping slightly tilted to the left and it’s a change and more comfy ! It works honest and treat yourself to something it’s fine!!

      Reply

  52. OMG Iosune…

    They were simply the best pancakes I have ever made.

    It’s so hard to find VEGAN & GLUTE-FREE recipes that both work (bind,etc) and taste amazing.

    In the last week, I’ve tried 5 recipes and your’s WINS hands down!!!

    Thankyou!

    ★★★★★

    Reply

  53. Hello! Thanks for such great recipe! Though I’m kind of confused with the nutrition info, “Serving size: 1 pancakes Calories: 136” does that mean one pancake has 136 calories? Thank you for reply xx

    ★★★★★

    Reply

  54. Hi there, I’ve had trouble getting the pancakes to work properly. The mixture is extremely thick and once in the pan becomes very rubbery and so doesn’t want to flip just scrunched up as you go to get under it with a spatula. Do you have any tips as to what’s be going wrong? I also added more milk to thin it out to see if that helped but it had the same problem. Would love for this recipe to work for me! Thank you in advance.

    Reply

  56. The modern craze is Aquafaba instead of eggs. It is unbelievable cheap something which usually is thrown down the drain! Google for more info.

    Reply

    • Hi Ber! You’re so welcome 😀 Yes, it works, but maybe you’ll need to add some extra liquid. Have a nice day!

      Reply

  58. Thank you sooo much for this recipe! I needed one that would be the most basic as possible without having “gluten free all purpose flour”, since I don’t have one on hand, but rather do have rice and oat flour. Your recipe is a godsend to my celiac son and husband, I do think that they can eat egg, howevr this recipe is great. And better yet, vegan! I used maple syrup and hazelnut milk, it was perfect. I haven’t tried making it with soy and honey, but i have a feeling that it wouldn’t taste as good withh soy and honey. I suggest that you give it a try, you will not be disappointed. Now that i have discovered your site, i am looking forward to see if there will be more gluten free dairy free soy free recipes, especially ones that hopefully my 3yr old will devour, despite his pickiness!

    Reply

  59. This recipe looks delicious. I have been missing pancakes since going vegan gluten free. I just have one question. Have you, or anyone, tried using almond flour instead of the rice and oat flours? Can’t wait to try it!

    Reply

  60. Do you have any advice to replace the Oat flour. We are having so much fun with my sons, egg/dairy/oat/almond/amaranth/almond/greenbean/kidneybean elimination diet.

    Reply

    • Hi Emily! Any flour ir okay, I also love brown rice and buckwheat flour. If they can eat gluten, spelt or rye flour are also great choices. Have a nice day!

      Reply

  61. Thank you for this recipe! I’ve made tons of different gf/vegan pancakes over the years for my allergic family and this one is definitely a keeper. Light and fluffy, perfect crispy edges, delicious taste. I subbed my gf flour mix, added hemp seeds, and used maple syrup instead. Everyone very happy!

    ★★★★★

    Reply

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