PB&J Banana Pancakes (V/GF)



PB&J Banana Pancakes (V/GF)



  • 1.5 c gluten free pancake mix (I used Bob’s Red Mill)
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp flax meal
  • 1/4 tsp fine sea salt
  • Optional: 2 tbsp maple syrup or 1 tbsp agave
  • 1.5 tsp pure vanilla
  • 1/3 c unsweetened applesauce
  • 1 c almond milk
  • TOPPINGS: peanut butter, pumpkin seeds, sliced bananas and any jelly or jam that you like)


  1. In a medium bowl, sift together the pancake mix, flax meal, cinnamon, and salt.
  2. In another bowl, combine the agave or maple syrup, pure vanilla, applesauce, and almond milk.
  3. Slowly add some of the wet ingredients to the dry ingredients and mix well, stirring continuously until there are no longer any lumps.
  4. On a pan on medium heat greased with vegan butter, cook for 2-3 minutes (or until the pancakes start to bubble around the edges). Flip and cook for another 2-3 minutes.
  5. Remove from pan. At this point you can eat them with some maple syrup and you are good to go!
  6. Top with sliced bananas, seeds and your favorite peanut butter and jelly.

*Adapted from Momables


Estimated nutrition facts for one serving 3 small pancakes (4 inch)

Calories: 520       Fat: 20g        Saturated fat: 3g        Carbohydrates: 75g        Sugar: 22g        Sodium: 350mg        Fiber: 16g        Protein: 18g


Happy cooking,

Sherise Rae