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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.

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

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

Find it online: https://thefamilycooking.com/gluten-free-banana-pancakes/