Vegan Banana Pancakes with Homemade Nut-Ella – Delicious & Gluten Free

One of my all-time favourite breakfasts. Not your standard pancakes: the grated apple adds sweetness to the batter and the caramelised bananas make these pancakes irresistible. Perfect for a lazy weekend morning, or you can batch-cook them and keep them, covered, in the fridge so you have breakfast sorted for a few days.

Vegan Banana Pancakes with Homemade Nut-Ella

  • Servings: 6 small pancakes, serves 2
  • Difficulty: easy
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    For the pancakes:
  • 140 g (5 oz / generous 1 cup) Gluten-free Flour Mix (see page 146)
  • 250 ml (8 fl oz / 1 cup) Almond Milk or any plant milk, shop-bought or home-made
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 grated apple
  • 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
  • 1 tablespoon coconut oil, for frying
  • 1–2 ripe bananas, sliced into rounds
  • For the nut-ella:
  • (makes a 700 g / 1 lb 9 oz jar)
  • 300 g (101/2 oz / 2 cups) hazelnuts
  • 250 ml (8 fl oz / 1 cup) coconut oil
  • 3–4 tablespoons maple syrup
  • 3 tablespoons cacao powder
  • 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
  • To serve:
  • fresh fruit and berries
  • Coconut Yoghurt, shop-bought or home-made
  • drizzle of maple syrup
  • nuts and seeds
  • fresh mint leaves


  1. Start with the nut-ella. Place the hazelnuts in a blender and blitz until fine. Then add the rest of the ingredients and blend to a smooth chocolate paste. Spoon into a clean glass jar or container and set aside.
  2. For the pancakes – add all the pancake ingredients, except the coconut oil and bananas, to a bowl and mix until you get a lovely thick pancake batter.
  3. Using a pastry brush or kitchen pape, rub a non-stick frying pan with an even layer of coconut oil and pop on medium heat. Ladle in enough batter to make three small pancakes, arrange some banana slices on top and gently push them into the batter.
  4. Cook the pancakes for 4–5 minutes until the batter sets, then gently flip the pancakes and cook for another 4–5 minutes until the bananas have caramelised and the pancakes are cooked through. Remove and keep warm. Repeat with the remaining batter and bananas until both are used up.
  5. Serve the pancakes warm with a dollop of homemade nut-ella, fresh fruits and mint leaves. I also love adding a dollop of coconut yoghurt, a cheeky drizzle of maple syrup and some nuts or seeds.

  1. Pingback:5 Delicious and Simple Ways to Eat My Homemade Nut-Ella Recipe for Breakfast - Bettina's Kitchen

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