Are you looking for some new vegan breakfast ideas? I’m sharing one of my favorite classic vegan breakfast recipes I make in my own home on the weekends. You won’t believe these light, tender, flavorful banana pancakes are both gluten-free and vegan. And you really won’t guess what their magic ingredient is…chickpeas! These Magic Vegan Banana Pancakes are magic because they use the power of aquafaba, banana, and chickpea flour to produce entirely light, delicious, wholesome pancakes that can satisfy young and old palates alike. Plus, they are naturally low in sugar and added oils, and packed with the plant power of pulses, walnuts, and bananas. You’re welcome!
Just whip up aquafaba, mix in banana, chickpea flour (or another gluten-free flour of your choice), and walnuts, then cook these healthy vegan breakfast pancakes on your pancake griddle or skillet, and top with additional sliced bananas and walnuts! Super-healthy, packed with nutrition, and completely plant-based and gluten-free for everyone in your family. Mix up this easy 7-ingredient healthy vegan breakfast 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.
Check out how I make this recipe on my Instagram Live Plant-Based Cooking Show here!
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.
These Magic Vegan Banana Pancakes, which are also gluten-free, rely upon the power of aquafaba, banana, and chickpea flour to yield delicious, light, healthy pancakes.
Ingredients
Scale
1 ripe banana, mashed (plus additional sliced banana for topping, if desired)
1 cupaquafaba (reserved liquid from canned beans, such as chickpeas; each 15-ounce can provides about 1/2–1 cup of liquid)
½ cups chopped walnuts (plus additional for topping, if desired)
Instructions
Place aquafaba (bean liquid) and coconut palm sugar (or brown sugar) in a mixer bowl and whip on high (a Kitchen Aid works really well for this) until stiff peaks form, about 5 minutes.
Gently mix in banana, vanilla, and oil on low setting until just blended.
Mix chickpea flour, baking powder, and salt (optional) together. Gradually stir in dry ingredients on low setting, just until blended.
Gently stir in walnuts. Scrape down sides.
Heat a pancake griddle (or large skillet) over medium heat. Spray with nonstick vegetable spray. Pour a ½-cup ladle full of batter per pancake onto griddle and cook until golden brown (about 3-5 minutes), then turn and cook on the other side until golden brown. Repeat until all batter has been used.
Serve with additional banana slices and walnuts, if desired.
Makes 8 pancakes.
Notes
You can use any type of flour you’d prefer instead of the chickpea flour.
Use this recipe to make waffles, just add 1/2 cup batter to hot waffle iron sprayed with nonstick cooking spray and cook until golden and tender.
Prep Time:10 minutes
Cook Time:20 minutes
Category:Breakfast
Cuisine:American
Nutrition
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:
(14 votes, average: 4.79 out of 5)
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