Banana Bread Short Stack

  • Yield : 4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Having an overripe banana on hand just begs for either banana bread or banana pancakes, why not combine the two and have chewy, delicious banana bread flavored pancakes for breakfast or dinner. These are gluten and soy free as well as vegan, but you can easily use wheat flour instead of the gluten-free flour, simply sub it in 1:1. Top with walnuts, banana slices, coconut oil, maple syrup, anything you can dream up. Enjoy!


  • 1 ripe banana
  • 1 cup non-dairy milk
  • 1/4 tsp vanilla extract
  • 2 Tbsp oil (canola, sunflower, melted coconut, avocado, etc)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup Bob's Red Mill Gluten-Free flour (or wheat flour)


Step 1

In a medium mixing bowl, mash banana well (potato masher works well). Add non-dairy milk, vanilla extract, and 1 Tbsp of the oil and whisk together.

Step 2

Add salt, baking powder, and flour and stir to combine into a batter. If it seems too thin, simply add 1-2 more Tbsp of flour and stir.

Step 3

Heat 1/2 Tbsp oil in skillet over medium heat, and add 1/2 cup of batter to pan when hot. Let cook until edges lift from pan, top dries out a bit, and bubbles appear. Flip over and cook 30 seconds on other side. Transfer to a plate in the oven on very low heat to keep warm while you prepare remaining cakes, using remaining oil for skillet and batter.

Step 4

Serve with coconut oil or vegan butter, maple syrup, jam, fresh fruit, nuts, etc! Enjoy.

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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