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Fluffy Gluten-Free, Plant-Based Nectarine Pancakes

Prep Time10 minsCook Time20 minsTotal Time30 mins

This gluten free, plant based pancake recipe makes enough for two people. The pancakes are fluffy, soft and soaks up maple syrup like a champ!

 ½ cup toasted quinoa flour
 4 tbsp green banana flour
 ½ tsp cinnamon
 ½ tsp baking soda
 ¼ tsp sea salt
 1 flax egg (1 Tablespoon of ground flax seed & 3 Tablespoons of water)
 1 tsp apple cider vinegar
 1 tbsp coconut oil
 ½ cup non-diary milk & 2 Tablespoons (I used homemade walnut milk)
 1 nectarine chopped
Kuzu Mixture
 1 tbsp kuzu starch
 2 tbsp cold water
 1 nectarine sliced
 maple syrup

First take a small bowl and put in the kuzu starch and add 2 tablespoons of very cold water and whisk till it dissolves. Set it aside.


In a bigger bowl place both flours, cinnamon, baking soda and sea salt. Mix together to blend.


To the flour mixture add the 1/2 cup and 2 Tablespoons of non-dairy milk, flax seed egg, coconut oil, apple cider vinegar and the kuzu starch mixture. Mix with a whisk till all blended together.
**If the pancake batter is too thick and you like a thinner pancake add a little bit more milk or filtered water.


Chop up a nectarine and fold into the pancake batter.


Heat up a griddle or fry pan and brush a little coconut oil on the pan. Scoop out the pancake batter to make pancakes. You will be able to make four good size pancakes enough for two people.


Serve with sliced nectarines and a little maple syrup. Enjoy!