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)
- 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.
- Mix in banana, sugar, vanilla, and oil until smooth.
- Mix in chickpea flour, baking powder, and salt (optional) just until blended.
- Stir in walnuts.
- 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.
- 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