Vegan Hazelnut Banana Pancakes (GF)
Just because you are on a gluten free diet doesn’t mean that you can’t have delicious home made pancakes. In fact, there are flours out there that can be swapped 1:1 for regular all purpose flour. Bob’s Red Mill makes a great one, that I enjoy because it is made from beans mostly (don’t worry you can not taste them, it tastes like regular flour) so it is not super processed white flours (which I am not a fan of). The pancake recipe I am sharing with you today uses that flour along with some hazelnut meal to create the most delicious banana pancakes! They are super easy and fast to make as well as being gluten free, vegan, and low fat. If you are looking for a Saturday Morning breakfast that tastes decadent but is actually filled with decent ingredients, give this recipe a try.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside. To cook pancakes, preheat oven to 110 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes (or you may serve them as you cook them). Serve with toasted hazelnuts and maple syrup.
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- Child Friendly