Easy Vegan Banana Pancakes – Gluten-Free, Sugar-Free

Easy Vegan Banana Pancakes Ingredients

This recipe is a variation of Easy Vegan Pancakes posted earlier. In this one we added some banana and used our Ninja blender instead of our VitaMix.

The complete, printable recipe for this version is at the end of the post.

Here’s what we did:

We placed all of the ingredients in our Ninja blender.

Vegan Banana Pancakes Ingredients in a Ninja Blender

The reason we chose the Ninja blender this time is because the blades are removable and we thought it would make it easier to get all the batter out of the blender if we could remove the blades.

We can’t remove the blades in our Vitamix, so that sometimes makes it difficult to get thicker batters out of the blender.

We then blended all of the ingredients until smooth – or at least, until as smooth as we could get it.

Blend until smooth.

The Ninja isn’t nearly as powerful as the Vitamix and, therefore, the batter did not get blended as smoothly. We also noticed that the Chia seeds stayed intact. This resulted in a thinner batter with noticeable oatmeal and chia seed bits.

As with the other recipe, we used about 1/4 cup of batter per pancake.

Cooking Vegan Banana Pancakes

Because that batter was thinner, the pancakes didn’t hold together well and were a bit difficult to turn. But they still turn out pretty well.

Also, be sure to keep the pancakes warm in a 170°F oven, while the others cook.

Keep completed pancakes warm in a 170°F oven while the others are cooking.

Once all the pancakes are complete, serve immediately with topping(s) of your choice. We like to use fresh fruit or pure Maple Syrup.

Vegan Banana Pancakes

This recipe makes 2 servings and here’s the calories and nutrients per serving:

  • Food energy: 608kcal
  • Saturated fatty acids: 1.73g
  • Monounsaturated fatty acids: 2.72g
  • Polyunsaturated fatty acids: 4.69g
  • Total fat: 11.01g
  • Calories from fat: 99
  • Cholesterol: —
  • Carbohydrate, by difference: 105.31g
  • Total dietary fiber: 17.53g
  • Protein: 22.45g
  • Total lipid (fat): 10.49g
  • Water: 75.76g
  • Ash: 7.55g
  • Total sugars: 15.26g
  • Calcium: 381mg
  • Iron: 6.80mg
  • Magnesium: 249mg
  • Phosphorus: 787mg
  • Potassium: 787mg
  • Sodium: 1184mg
  • Zinc: 5.08mg
  • Copper: 0.84mg
  • Manganese: 6.13mg
  • Selenium: 4.65μg
  • Vitamin C: 6.18mg
  • Thiamin: 0.96mg
  • Riboflavin: 0.22mg
  • Niacin: 2.22mg
  • Pantothenic acid: 1.80mg
  • Vitamin B6: 0.38mg
  • Folate, total: 82μg
  • Folic acid: —
  • Food folate: 82μg
  • Folate: 79μg dietary folate equivalents
  • Choline: —
  • Vitamin B12: —
  • Vitamin A: 51IU
  • Vitamin A RAE: 2μg retinol activity equivalents
  • Retinol: —
  • Vitamin E (alpha-tocopherol): 19.66mg
  • Vitamin D µg: —
  • Vitamin D IU: —
  • Vitamin K (phylloquinone): 17.70μg
  • Alpha-carotene: —
  • Beta-carotene: —
  • Beta-cryptoxanthin: —
  • Lycopene: —
  • Lutein+zeazanthin: 17μg
  • Percent refuse: —

And here’s the complete, printable recipe:

Easy Vegan Banana Pancakes

These easy pancakes are not only vegan but they're also gluten-free, sugar-free and low calorie, too!
Course: Breakfast
Keyword: bananas, gluten-free, pancakes, sugar-free, Vegan
Servings: 2
Calories: 608kcal
Author: Vicky Wells


  • cups old fashioned aots
  • cups plant-based milk of your choice we used almond milk
  • 2 tablespoons unsweetened applesauce
  • 1 large banana, sliced
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 tablespoon chia seeds


  • Place all of the ingredients in a blender and blend until smooth.
  • Heat a large skillet over medium-high heat and add a little coconut oil to grease the pan.
  • Use about ¼ cup of batter for each pancake.
  • Cook until bubbles appear and then turn pancake once.
  • Keep cooked pancakes in a warm open (approx. 170°F) while other pancakes are cooking.
  • Once all the pancakes are cooked, serve immediately with topping(s) of your choice. (We used Maple Syrup)

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