Vegan Gluten Free Apple Cinnamon Banana Pancakes Low Fat Oil
Indulge in a stack of wholesome comfort with these Vegan Gluten-Free Apple Cinnamon Banana Pancakes, a low-fat and oil-free recipe perfect for a healthy breakfast or brunch. Made with nutrient-rich gluten-free oat flour, almond flour, and ground flaxseed, these pancakes are naturally sweetened with ripe banana, a touch of maple syrup, and the cozy flavors of cinnamon and grated apple. Their fluffy texture and moist interior make them hard to resist, all while being entirely plant-based and free from refined oils. Quick to prepare in just 25 minutes, this recipe delivers a deliciously satisfying meal without compromising on nutrition. Serve these pancakes warm with your favorite toppings—be it fresh fruit, a drizzle of maple syrup, or a dollop of dairy-free yogurt—for a crowd-pleasing treat that's as good for your body as it is for your taste buds.
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Ingredients
- 1 cup Gluten-free oat flour
- 2 tablespoons Almond flour
- 1 tablespoon Ground flaxseed
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Mashed ripe banana
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Grated apple
- 1 tablespoon Maple syrup
- 0 (as needed for cooking, optional) Non-stick spray or additional almond milk
Directions
Step 1
In a large mixing bowl, whisk together the oat flour, almond flour, ground flaxseed, cinnamon, baking powder, and salt until well combined.
Step 2
In a separate smaller bowl, mash the banana until smooth. Stir in the almond milk, vanilla extract, and maple syrup. Mix until fully combined.
Step 3
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix. Gently fold in the grated apple.
Step 4
Heat a non-stick skillet or griddle over medium heat. If necessary, lightly coat the surface with a non-stick spray or a small amount of almond milk to prevent sticking.
Step 5
Scoop about 1/4 cup of the batter onto the heated skillet for each pancake. Spread the batter into an even circle with the back of a spoon if needed.
Step 6
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 7
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
Step 8
Serve the pancakes warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of non-dairy yogurt if desired.
Nutrition Facts
| Serving size | (587.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 843.6 |
| Total Fat 20.4g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1158.4mg | 0% |
| Total Carbohydrate 146.7g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 42.5g | |
| Protein 27.0g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 464.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1204.4mg | 0% |
Source of Calories