Gluten-Free
Gluten-Free-Vegan-Banana-Coconut-Pancakes-Feature

It's hurricane season where I live and we always prepare in case we are without electricity for a week or two.

I like to have shelf-stable foods on hand that I can count on. Unfortunately, a lot of stable stuff is full of stuff I really don't want to consume.

I love these powders BareOrganics – one is coconut milk powder, which is a natural dairy-free alternative, is made from all-natural organic coconuts, is gluten-free, non-GMO and easy to use – just add water. It also makes a great crema in coffee.

Another product I like is banana fruit powder: I use it to make desserts, smoothies and protein shakes. It adds a nice sweetness without having to add sugar and has a delicious banana flavor. It's gluten-free, dairy-free, egg-free and healthy – a perfect way to start your day.

My fridge is full of all kinds of things to get through hurricane season this year – let's just hope my house doesn't get blown away!

For more breakfast recipes go here.

Recipe for vegan, banana, coconut and gluten-free pancakes

Vegan gluten-free banana and coconut pancakes

Preparation time25 min

Time to cook10 min

Portions: 10 pancakes

Calories: 5kcal

Author: Gluten free and more

  • Combine 1 tablespoon flaxseed meal in a small bowl with 3 tablespoons water. Stir and let sit for about 5 minutes until thickened.

  • In a medium bowl, mix Bare Organics coconut milk powder with 1 scant cup of warm water and apple cider vinegar. Let it rest for a few minutes.

  • Add the vanilla extract, melted coconut oil, and prepared flax egg to the coconut milk mixture. Mix until well combined.

  • Whisk together gluten-free oat flour, Bare Organics banana fruit powder, baking powder, baking soda, and salt in a large bowl. Pour the wet ingredients into the dry ingredients and mix until well combined. Be careful not to overmix; a few lumps are fine.

  • Heat a non-stick pan or griddle over medium heat. If necessary, lightly grease with a little coconut oil. Pour 1/4 cup batter onto pan for each pancake. Cook until bubbles form on the surface and the edges appear firm, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.

  • Serve pancakes warm with your favorite toppings like fresh fruit, maple syrup, nut butter, toasted coconut flakes or coconut yogurt.

Nutritional values

Vegan gluten-free banana and coconut pancakes

Quantity per serving

Calories 5
Calories from fat 3

% Daily Value*

Fat 0.3g0%

Saturated fat 0.03 g0%

Polyunsaturated fats 0.2 g

Monounsaturated fats 0.1 g

Sodium 101 mg4%

Potassium 7 mg0%

Carbohydrates 0.4g0%

Fiber 0.2 g1%

Sugar 0.1 g0%

Protein 0.1g0%

C vitamin 0.004 mg0%

Soccer 25 mg3%

Iron 0.1 mg1%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Disclaimer: All nutritional data on Gluten Free & More is intended as a guide only and may vary depending on product brands used or ingredient substitutions. Some errors may occur, so please confirm recipe ingredients and nutritional suitability for your diet.

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