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Vegan Gluten-Free Pancakes With Rhubarb And Banana


By: Jessie Morgan, Vegan Content Creator @jessiehannah_

These vegan gluten-free pancakes are made with Miski Good Foods’ unique quinoa and cassava flour pancake mix. It is fully plant-based, packed with protein, and an excellent meal for sharing. With a touch of sacha inchi butter, a Peruvian superfood, you’ll be sure to sneak in a healthy dose of omega-3s and fibre to this sweet meal!

In a northern country like Canada, we don’t often eat enough locally-sourced produce. With more concentrated nutrients found in fresh-from-the-garden crops, this produce is ideal for consumption. Further, locally grown fruits and vegetables don’t require as much transportation, storage or packaging! So, they are a more eco-friendly alternative to imported produce as well.

Once winter passes, it is such a treat to be able to enjoy fruits and vegetables in their freshest form. Here in Ontario, rhubarb typically marks the beginning of our most abundant harvest season. Given this, our Rhubarb and Banana Gluten-Free Pancakes recipe is the perfect healthy family-friendly breakfast idea for late spring! 

The recipe includes a high-protein pancake and waffle mix which is packed with fibre, iron and calcium.

Tip: to save time if you don’t have a large griddle, use 2-3 pans at a time!

Serve with maple syrup, walnuts, cashews, banana, fresh berries, nut butter, or sacha inchi butter. 

Be sure to tag #MadeWithMiski & @miskigoodfoods if you share this recipe on social media. Enjoy!


Makes: 12 medium pancakes (4 servings) 

Prep time: 5 minutes 

Cook time: 18 minutes



Topping: 1 cup sliced rhubarb



  1. In a small saucepan on medium heat, add the chopped rhubarb, sugar and water. Allow the rhubarb to soak up the sugar – about 4 minutes – and remove from heat.  
  2. In the meantime, mash the banana in a large bowl until smooth or with a few chunks. With a whisk, add in the pancake mix, plant milk, maple syrup, sacha inchi butter, vanilla, cinnamon and salt, and form into batter. When it’s ready, whisk in the rhubarb mix as well. 
  3. On medium low, heat a large pan or griddle with ½ tbsp of the vegetable oil to start. Drop ½ cup of batter in the pan at a time to form pancakes. Top each pancake with some sliced rhubarb. Cook until small bubbles form in the pancakes, about 3 minutes. Flip and cook the other side until golden, about 3-4 more minutes. Repeat with remaining batter, adding more oil before a new batch of pancakes are added to the pan. 
Miski Good Foods
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