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Magic Banana Nut Pancakes (Vegan, Gluten-Free)

Sharon Palmer

You won’t believe that these fluffy, tender pancakes are both gluten-free—and vegan. And you really won’t guess what their magic ingredient is: chickpeas! These Magic Banana Nut Pancakes are magic because they use the power of aquafaba, banana, and chickpea flour to produce entirely fluffy, delicious, low-sugar pancakes that can satisfy young and old palates alike. Plus, they are naturally low in sugar and packed with the plant power of pulses, walnuts, and bananas. You’re welcome!

Mix up this easy 7 ingredient recipe in under 30 minutes for your next relaxing weekend breakfast, brunch, or even “breakfast for dinner” meal. They make great use of an overripe banana, too. If you don’t have chickpea flour, you can substitute wheat or gluten-free flour of your choice. Top the pancakes with additional sliced bananas for more flavor and texture.

Make aquafaba by mixing bean liquid in a mixer bowl and whipping it until stiff, then adding in banana, sugar, vanilla, oil, flour, baking powder, and walnuts.
Pour 1/2 cup of batter onto a hot griddle for each pancake.
Cook until golden brown on each side.

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Magic Banana Nut Pancakes (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings (1 pancake each) 1x


These Vegan Magic Banana Nut Pancakes rely upon the power of aquafaba, banana, and chickpea flour to yield delicious, fluffy, gluten-free pancakes.



  • 1 cup aquafaba (reserved liquid from canned beans, such as chickpeas; each 15-ounce can provides about 1/2 cup)
  • 1 ripe banana, mashed (plus additional sliced banana for topping, if desired)
  • ¼ cup coconut palm sugar or brown sugar
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil
  • 1 cup chickpea flour (or other bean flour)
  • 1 ½ teaspoons baking powder
  • Pinch salt (optional)
  • ½ cups chopped walnuts (plus additional for topping, if desired)


  1. Place aquafaba (bean liquid) in a mixer bowl and whip on high (a Kitchen Aid works really well for this) until stiff, about 5 minutes.
  2. Mix in banana, sugar, vanilla, and oil until smooth.
  3. Mix in chickpea flour, baking powder, and salt (optional) just until blended.
  4. Stir in walnuts.
  5. Heat a pancake griddle (or large skillet) over medium heat. Spray with nonstick vegetable spray. Pour ½ cup ladles of batter onto griddle and cook until golden brown, then turn and cook on the other side.
  6. Serve with additional banana slices and walnuts, if desired.


Learn how to make aquafaba here.

  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 pancake
  • Calories: 275
  • Sugar: 2 g
  • Sodium: 6 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 32 g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 0 mg

For other plant-based pancake and waffle recipes, check out these:

Peter’s Swedish Waffles
Almond Buckwheat Pancakes with Gingered Peaches
Coconut Cherry Dark Chocolate Waffles

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