Breakfast · gluten-free · vegan

Banana Pancakes – Vegan & Gluten-Free

My perfect Saturday morning would take place near a beach.  I’d wake up early after sleeping for 9 hours (almost impossible, but we’re talking about ideals here lol).  Go to yoga with a friend.  Shower and make these babies …what kind of Saturday would it be if pancakes weren’t part of the picture?!  Not a good one…


Ingredients: Makes 1 Dozen Small Pancakes

2 Tablespoons of Chia Seeds

4 Tablespoons of Ground Flax Meal

1 Cup of Almond Milk

4 Tablespoons of Arrowroot Powder

1 & 1/2 Cups of Gluten-Free Oats

2 Tablespoons of Maple Syrup

1 Ripe Banana

& Coconut Oil for greasing the pan

Blueberry Compote:

1 cup frozen Blueberries

2 tablespoons of Maple Syrup.


(The pancakes above are topped with caramelized bananas as well as the blueberry compote.  To make the caramelized bananas just add 1 chopped banana, 1 tbsp. Coconut Oil, 2 tbsp.’s of Maple Syrup, and 1 tsp. of cinnamon to a saucepan and saute for 5 minutes over medium-high heat)


In a bowl mix the chia seeds, flax meal, and almond milk.  Set aside and let the mixture soak for 10 minutes.  In the mean time place the oats and arrowroot powder in a food processor and blend until the oats have formed a flour like substance.  Add the remaining ingredients (including the chia soak) and blend until it forms a nice smooth batter.  If the batter is too runny add a few more tablespoons of flax meal or some gluten-free flour.  If it’s too thick add a few more tablespoons of almond milk.

Add a tablespoon of Coconut Oil to a pan and set on Medium heat.  Once the pan and oil are hot add 1/4 cup of batter to the pan.  Use a spoon to flatten and round out the batter so that the pancake isn’t too thick (otherwise it won’t cook all the way through evenly).  Let it cook for a few minutes or until little bubbles start to surface.  Flip the pancake and cook for another 2 minutes or until both sides have cooked evenly.  Repeat until all the batter has been used up 🙂 Enjoy!

For the Blueberry Compote: Mix the frozen berries and maple syrup in a small saucepan over high heat and allow the berries to boil and reduce for 5 minutes.


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