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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Recipe Information
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
- (as needed for cooking, optional) Non-stick spray or additional almond milk
Instructions
In a large mixing bowl, whisk together the oat flour, almond flour, ground flaxseed, cinnamon, baking powder, and salt until well combined.
In a separate smaller bowl, mash the banana until smooth. Stir in the almond milk, vanilla extract, and maple syrup. Mix until fully combined.
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix. Gently fold in the grated apple.
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.
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.
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.
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
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
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
