Name: 4 Ingredient Vegan Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 3/4 cups gluten-free all-purpose flour with xanthan gum; 1 tbsp baking powder; 2 ripe bananas; 2 cups milk of choice (dairy-free milk like almond, oat, or soy recommended)

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Introduction

These 4 Ingredient Vegan Pancakes are simple, delicious, and perfect for a quick breakfast. Using ripe bananas and gluten-free flour, they create fluffy, naturally sweet pancakes that anyone can enjoy.

A stack of four thick, golden-brown pancakes with a slightly rough texture and small dark spots is placed on a white plate. The top pancake is partially cut, revealing a soft and fluffy inside with a light beige color. On top of the stack, there are several slices of fresh banana, creamy yellow with smooth edges. Golden syrup is spread on the top layer and pools around the base, creating a glossy, sticky shine. In the foreground, a fork holds a bite-sized piece of the pancakes dipped in syrup. The plate sits on a white marbled surface, with a blurred white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas
2 cups milk of choice

1 3/4 cups gluten-free all-purpose flour with xanthan gum
1 tbsp baking powder

Instructions

Step 1: Place a large pan or griddle over medium heat, preferably cast iron, to warm up.
Step 2: In a large bowl, peel and mash the bananas with a fork. Stir in the dairy-free milk, then add the gluten-free flour and baking powder. Whisk until the batter is smooth with no dry lumps. Let it rest for 5 minutes to hydrate.

Step 3: Lightly spray the pan with coconut oil, avocado oil, or non-stick spray. Use a ladle to pour the batter onto the pan, making as many pancakes as fit without overcrowding. Cook in batches if needed.
Step 4: Cook until the edges turn golden and set, and bubbles appear across the center. Carefully flip with a spatula and cook until the other side is firm and golden, about 2-4 minutes per side.
Step 5: Transfer the cooked pancakes to a plate. For larger batches, keep them warm on a baking sheet in a 300ºF oven while finishing the rest.

Step 6: Serve warm with fresh fruit, maple syrup, or vegan whipped cream. Enjoy your pancakes fresh!

Tips & Variations

Use very ripe bananas for natural sweetness and better flavor.
Swap gluten-free flour for regular all-purpose flour if gluten isn’t a concern.

Add a teaspoon of cinnamon or vanilla extract to the batter for extra warmth and depth.
If batter feels too thick, add a splash more milk to achieve desired consistency.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or skillet to keep them crisp. For longer storage, freeze pancakes separated by parchment paper and thaw before reheating.

How to Serve

A stack of three golden brown pancakes sits in the center of a white plate, topped with round, soft yellow banana slices. The pancakes have a slightly crispy texture with some darker spots, and the top pancake has a bite taken out, showing the fluffy inside. Amber syrup pools on one side of the plate and drips down the pancakes, with a silver fork holding a bite of pancakes resting on the syrup. Nearby, a white bowl holds more pancakes, similarly browned, and to the left, a small clear glass pitcher contains more syrup. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute gluten-free flour with regular all-purpose flour if you do not need the recipe to be gluten-free. The texture will remain soft and fluffy.

How do I keep pancakes from sticking to the pan?

Make sure your pan is properly preheated and lightly greased with oil or non-stick spray. Using a well-seasoned cast iron pan also helps prevent sticking.