Bananna Blueberry Chocolate Peanut Butter Gluten Free Vegan Pancakes, Whos Hungry? Nom NOm NomZ


These are my favourite pancakes to make. I make different variations of pancakes but Bob’s Red Mill gluten free all purpose baking flour tastes amazing and honestly I don’t see much difference from regular wheat pancakes! Sunday mornings I find are perfect making these ?


1 cup Bob’s Mill gluten free all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
2/3 cup non-dairy milk
1 tablespoon vanilla extract
1 tablespoon agave syrup
1/2 cup blueberries or carob chips(optional, sometimes I just top up with all these things afterwards)
1 teaspoon apple cider vinegar
1 tablespoon coconut oil


First, you will want to make your flax egg. Some recipes call for xanthum gum to bind the batter together(no gluten, no glue lol) but we are going to use a flax egg. Anytime you are baking and the recipe calls for eggs you can substitute flax eggs.

So for 1 egg, you would mix one tablespoon of flax to 3 tablespoons of water. Let this mixture sit aside for 5 minutes.

In a large bowl, add the flour, baking powder, baking soda and salt(dry ingredients) and whisk together with a fork.

In a separate bowl add the non dairy milk, apple cider vinegar, melted coconut oil, vanilla and flax egg. If you are using optional ingredients like blueberries add them as well.

Combine the wet ingredients with the dry ingredients and combine with a mixer.Whisk until smooth. This is your batter.

Other pancake recipes I cook on low but for these we cook them on medium high. This will ensure they are fluffy! Melt some coconut oil on the skillet and pour in some of the batter until you get a nice shaped pancake, about 1/4th of a cup. Watch them and about a minute and a half in when you see bubbles flip the pancake and cook the other side for one more minute. These can burn quick if your not paying attention!

I usually get about 6 small-medium sized pancakes from this batter which perfectly feeds me and my boyfriend.