1-Bowl Gluten Free Pancake Recipe
A fluffy gluten free pancake recipe. Made with just a few simple ingredients, like buckwheat, oat flour, and mashed bananas. This vegan pancake recipe comes together super quickly in just 1 bowl. For an easy cleanup so you can get right down to eating this delicious breakfast!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 pancakes
- 1 ripe banana
- 1 1/2 cups oat milk
- 2 tbs maple syrup
- 1 1/2 cups buckwheat flour (amazon affiliate link)
- 1/2 cup oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup blueberries or currants if in season
In a medium mixing bowl smash the banana with a fork. Then pour in the plant milk and maple syrup and mix. Add the remaining ingredients (except the berries) then mix well.. The batter should be thick but still pourable. If it is to dry add a splash more plant milk.
Next, carefully fold in the blueberries or currants into the batter.
Heat a non-stick frying pan over medium heat. If your pan isn't non-stick add a touch of vegan butter to prevent sticking. Pour 1/4 cup of the pancake batter into the pan. Cook until bubble start to form or it's been 2 minutes. Then flip and cook for an additional minute. Remove and place onto a plate or cooling rack.
Spread on some nut butter, drizzle some maple syrup on top and serve with some fresh fruit!
If you have leftovers, store them in an airtight container for up to 3 days in the fridge.
If you are making these pancakes ahead of time, slightly undercook them for best results.
Calories: 163kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 251mg | Fiber: 4g | Sugar: 10g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg