Magic Banana Nut Pancakes

You won’t believe that these light, tender, flavorful pancakes are both gluten-free and vegan! And you really won’t guess what their magic ingredient is…chickpeas! These Magic Banana Nut 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 them up on your pancake griddle or skillet, and serve them 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 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!

Step-by-Step Guide:

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.

Print

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Description

These Magic Banana Nut Pancakes rely upon the power of aquafaba, banana, and chickpea flour to yield delicious, light, vegan, gluten-free pancakes.

  • 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 cup)
  • 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)
  1. 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.
  2. Gently mix in banana, vanilla, and oil on low setting until just blended.
  3. Mix chickpea flour, baking powder, and salt (optional) together. Gradually stir in dry ingredients on low setting, just until blended.
  4. Gently stir in walnuts. Scrape down sides.
  5. 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.
  6. Serve with additional banana slices and walnuts, if desired.
  7. Makes 8 pancakes.

Notes

You can use any type of flour you’d prefer instead of the chickpea flour.

  • 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

Keywords: vegan pancakes, banana pancakes, homemade pancakes, best homemade pancakes

For other plant-based pancake and waffle recipes, check out these:

Peter’s Swedish Waffles
Almond Buckwheat Pancakes with Gingered Peaches
Coconut Cherry Dark Chocolate Waffles

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