Vegan Peanut Butter Banana Pancakes

Finally! Gluten free, refined sugar-free, vegan pancakes that don’t suck. It’s super easy to make too!

Why I love these pancakes

Well what’s not to love. It’s sugar-free, gluten-free, vegan, and the batter sets beautifully to allow for some flipping action. Peanut flour gives this pancake a lovely nutty taste and also gives it a protein boost (the one I use contain 16g protein per 1/4 cup). You can find peanut flour at the health-store (I got mine from iHerb). Combined with banana, these pancakes are mildly sweet, protein-dense and every bit delicious.

Vegan Peanut Butter Banana Protein Pancakes

  • 1/2 cups gluten-free oat flour* see tips
  • 3/4 cups peanut flour
  • 1 large ripe banana
  • 1 tbsp baking powder
  • 1 cup soy milk
  • 1 tsp vanilla extract
  • a pinch of salt
  • Rice malt or maple syrup
  • Your favourite fruit and topping (I use blueberries and match powder).

Method (Cuisine Companion)

  • Place all ingredient except the peanut flour in the bowl  fitted with the kneading/crushing blade. Mix at speed 10 for 30 seconds. Gradually add the flour through the opening on the lid, still at speed 10, until just mixed.
  • Cook 1/4 cup of batter on an oiled non-stick pan over medium heat.
  • Cook for about 4 minutes until bubbles appear on surface. Flip and cook for another 2-3 minutes or until cooked through
  • Serve with some maple/ rice malt syrup

Notes and Tips

1. Make oat flour by processing rolled oat in a food processor or a blender
2. Mix rice malt or maple syrup with peanut butter for peanut butter sauce.
3. You can also use a blender to mix the ingredients or manually by hand using a whisk.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits

Vegan Gluten Free Pumpkin Pancakes

I love pumpkin, and I love pancakes. So when I had some pumpkin leftovers from making pumpkin soup, I thought of making pancakes with them. And since I’m trying to bake more gluten-free stuff in general, I thought I’d try to make the pancakes gluten free too. And it worked. I crafted the recipe based on by Vegan 8 Life Changing Pancake recipe which by the way, is on my ‘must try’ list.


I used almond flour, tapioca and potato starch mix for my gluten-free flour mix and the combination seems to work quite well. You can just use potato starch if you don’t have tapioca starch but I won’t recommend using just tapioca starch on its own as it will make your pancakes a tad tough.



These pancakes are a bit dense and not as fluffy as wheat pancakes but I kinda like the denser texture. You might be tempted to use a bit more pumpkin puree here (I did) but try not to overdo it as it will make your batter too wet and you won’t get properly cooked pancakes (1 – 2 tablespoon extra should be ok). I also added a heap of spices in my batter because I like spiced pumpkin (who doesn’t). And don’t forget the salt: it brings out the flavour of all the different ingredients and makes them taste just that much better.

700 x 933

Recipe Type: Breakfast
Cuisine: Vegan, gluten free
Author: Little Green Habits
Prep time:
Cook time:
Total time:
Serves: 15
These are tasty, gluten–free, tender vegan pumpkin pancakes which are healthy, simple and easy to make. Perfect for chilly winter mornings.
  • 1 cup almond flour
  • ¾ cup non-dairy milk + 1 tbsp of lemon juice
  • 1/3 cup packed pumpkin puree
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • 4 tablespoon maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut oil (melted)
  • 2 teaspoon baking powder
  • ½ teaspoon bicarbonate soda
  • 1 teaspoon allspice/pimento
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  1. Combine 3/4 cup milk and lemon juice and let rest for 5 minutes to curdle. Then add melted coconut oil, maple syrup, pumpkin, vanilla extract and whisk to combine.
  2. Add flour, tapioca and potato starch, baking soda, baking powder, salt and all spices into Cuisine Companion equipped with the mixing blade. Mix using P9 for 5 second.
  3. Add the wet ingredients and mix using P7 for 10 second.
  4. If you don’t have a Cuisine Companion, sift flour, tapioca and potato starch, baking soda, baking powder, salt and all spices together into a large bowl. Pour the wet ingredients into the dry and stir well until smooth.
  5. Let the batter sit for 15-20 minutes before cooking the pancakes. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.
  6. Heat up a non-stick pan over low heat. Your pan needs to heat up for ten minutes, so there is even cooking with each pancake.
  7. I used a 4.5 inch round cookie cutter to produce perfectly round and evenly cooked pancakes. If you do this, place the cookie cutter on the hot pan and then spray the whole of the inside with non-stick spray. You must use non-stick spray, or the pancakes will stick to the pan. Once ready, add about 1/4 cup of batter to the pan and quickly smooth out the top with the back of a spoon. Let it cook for 3-4 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes. Let the pancake to cool down a little before serving to improve the texture.
  8. Serve with maple syrup, additional pureed pumpkin or whatever else you desire. The pancakes reheat well the next day in the microwave.