Description
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 cup aquafaba (reserved liquid from canned beans, such as chickpeas; each 15-ounce can provides about 1/2-1 cup of liquid)
- ¼ cup coconut palm sugar or brown sugar
- 1 teaspoon vanilla
- ¼ cup vegetable oil
- 1 cup chickpea flour (or other gluten-free flour)
- 1 ½ teaspoons baking powder
- Pinch salt (optional)
- 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
