Gluten Free Banana Pancakes

Why You’ll Love This Recipe

This recipe is naturally gluten free, easy to make, and wonderfully satisfying. The mashed bananas not only provide natural sweetness but also contribute to the moist, tender texture. These pancakes cook up golden and fluffy and can be made with pantry staples. They’re kid-friendly, freezer-friendly, and easy to customize with your favorite add-ins or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• Gluten-free all-purpose flour (with xanthan gum, if needed)
• Eggs
• Baking powder
• Milk (dairy or non-dairy)
• Vanilla extract
• Salt
• Coconut oil or butter (for cooking)

Directions

1. Mash the bananas: In a large mixing bowl, mash the ripe bananas until smooth with a few small lumps remaining.
2. Mix the wet ingredients: Add the eggs, milk, and vanilla extract to the mashed bananas and whisk until well combined.
3. Add dry ingredients: Stir in the gluten-free flour, baking powder, and salt until just combined. Do not overmix.
4. Preheat your pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Cook the pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
6. Serve warm: Stack and serve with maple syrup, fresh fruit, or your favorite toppings.

Servings and timing

This recipe makes about 8 pancakes, serving 3 to 4 people.
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add-ins: Mix in chocolate chips, blueberries, or chopped nuts to the batter before cooking.
• Dairy-free: Use almond milk, oat milk, or coconut milk instead of regular milk, and cook with coconut oil.
• Egg-free: Replace eggs with flax eggs or a mashed banana for an egg-free version.
• Protein boost: Add a scoop of your favorite gluten-free protein powder to the batter.
• Spiced version: Add a pinch of cinnamon, nutmeg, or pumpkin spice for extra flavor.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave individual pancakes for 20–30 seconds or warm them in a toaster or oven at 325°F (160°C) until heated through.
For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen in the toaster.

FAQs

Are these pancakes 100% gluten free?

Yes, as long as you use a certified gluten-free flour blend, the pancakes will be gluten free.

Can I use oat flour instead of gluten-free all-purpose flour?

Yes, oat flour works well and adds a nutty flavor. Make sure it’s certified gluten-free if needed.

How ripe should the bananas be?

Very ripe bananas with lots of brown spots are best, as they provide natural sweetness and mash easily.

Can I make the batter ahead of time?

It’s best to cook the batter right after mixing, but you can refrigerate it for up to 12 hours. Stir gently before using.

Why are my pancakes too dense?

Overmixing the batter or using bananas that aren’t ripe enough can lead to dense pancakes. Mix just until combined.

Can I use almond flour?

Almond flour can be used, but it will change the texture significantly. A combination with other gluten-free flours works better.

Do I need xanthan gum?

Only if your gluten-free flour blend doesn’t already include it. It helps with texture and structure.

Can I make mini pancakes?

Yes, use a tablespoon of batter for each mini pancake. They’re great for kids or snacking.

What are good toppings for banana pancakes?

Fresh banana slices, maple syrup, chopped nuts, nut butter, or a dollop of Greek yogurt are all great choices.

Can I double the recipe?

Absolutely. This recipe doubles well to feed a larger group. Just adjust your cooking time and keep pancakes warm in the oven.

Conclusion

Gluten Free Banana Pancakes are a delicious and nourishing way to start your day. With their naturally sweet banana flavor, fluffy texture, and endless topping possibilities, they’re bound to become a go-to breakfast favorite. Whether you’re gluten-free by choice or necessity, these pancakes prove that you don’t have to compromise on taste or satisfaction.

Gluten Free Banana Pancakes

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These Gluten Free Banana Pancakes are light, fluffy, and naturally sweetened with ripe bananas. Perfect for a wholesome gluten-free breakfast or brunch that everyone will enjoy.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 3 to 4)
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 ripe bananas
• 3/4 cup gluten-free all-purpose flour (with xanthan gum, if needed)
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Coconut oil or butter, for cooking

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Instructions

1. In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.
2. Add the eggs, milk, and vanilla extract to the bananas and whisk until well combined.
3. Stir in the gluten-free flour, baking powder, and salt until just combined. Do not overmix.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form and edges look set.
6. Flip and cook for another 1–2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup, fresh fruit, or desired toppings.

Notes

• Use very ripe bananas for the best natural sweetness and texture.
• If your gluten-free flour blend doesn’t include xanthan gum, add 1/4 teaspoon for better structure.
• Do not overmix the batter to keep the pancakes fluffy.
• These pancakes freeze well—great for meal prep!
• Customize with chocolate chips, nuts, or spices like cinnamon.

Nutrition

• Serving Size: 2 pancakes
• Calories: 190
• Sugar: 7g
• Sodium: 190mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg