Vegan and Gluten Free Breakfast

Gluten-Free Vegan Banana Pancakes – As Easy as 1-2-3!

by Allergy Free Kitchens on November 9, 2013


Please tell me someone else out there grew up on pancakes made from good ol’ Jiffy Mix and slathered with Country Crock and Mrs. Butterworth’s syrup. Yes, that was my childhood. Today things are quite different. We’re much more careful about what we eat and with dietary restrictions that limit our baked goods to gluten-free and vegan choices, traditional off-the-shelf pancake mixes are out. Or so I thought…

At FABlogCon this past weekend, I discovered 1-2-3 Gluten Free. They offer a variety of baking mixes, all of which are gluten-free, allergen-free and produced in a dedicated facility. Pancakes made with their Allie’s Awesome Buckwheat Pancakes Mix were served for breakfast. They were delicious topped with fresh blueberries. When I got home, I was excited to give the mix a whirl myself – following their recipe for an egg-free version, of course. I’m happy to say they were equally delightful (and the recipe makes a bunch)!  I managed to steal a few away from my husband in order to snap the photo above.

Below is the recipe I used.  Reprinted with permission from 1-2-3 Gluten Free.  My notes are included.  As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Banana Pancakes (Gluten-Free, Vegan)

2 Cups 1-2-3 Gluten Free Allie’s Awesome Buckwheat Pancake Mix

1 large banana, mashed

1 cup milk, milk substitute or water (I used unsweetened almond milk.)

2 Tbsp. vegetable oil (I used grapeseed oil.)

Heat griddle over medium heat.

Place 2 cups Mix in bowl.  Add mashed banana, milk/water and oil and mix until thoroughly blended.  Add more or less Mix or milk/water until you reach consistency of your personal preference (I added about 1/4 cup more almond milk).

Spray griddle with non-stick spray (I used Earth Balance Buttery Spread instead).  Ladle batter onto griddle (I used a 1/4 cup measuring cup). Cook until bubbles form and then flip pancake to cook other side.  Pancakes should be golden brown on each side.

Note:  On the first batch, I just waited for the bubbles to appear before flipping and the pancakes stuck to the pan.  On the second batch, I waited until the edges began to appear dry and a bit golden, then flipped the pancakes.  Worked like a charm.








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