Healthy and easy gluten-free Banana Pancakes make the perfect weekend breakfast! Whip these up in a matter of minutes for a fun breakfast your family will love.
You know what I don’t do enough? Share breakfast recipes with all purpose gluten-free flour.
If you’ve seen my other recipes, you know I’m a huge fan of using gluten-free oats for breakfast. I’ve made several oat-based pancake recipes, like my Red Velvet Pancakes, Carrot Cake Pancakes, Lemon Pancakes, Pumpkin Chocolate Chip Pancakes… Just to name a few 😉
I don’t ALWAYS eat oat-based foods for breakfast though (okay, just 6 out of 7 days a week…) and I seriously do love having more traditional pancakes for breakfast sometimes too!
Introducing these gluten-free Banana Pancakes made with all purpose gluten-free flour.
It’s like taking a classic, fluffy, thick pancake and making it gluten-free with a fun twist of banana flavor. Pour some maple syrup on top… YUM.
There’s a few “most important items” to making these gluten-free Banana Pancakes:
- Separately creating your “buttermilk” with your milk of choice and vinegar
- Using ripe bananas – as ripe as possible! You want a banana with a nice yellow-brown peel that is just begging to be mashed… And then put in pancakes 😉
- Added bonus: Using mashed banana helps to negate the need for an egg, making these gluten-free Banana Pancakes also vegan! If you’d like though, you can easily add an egg or a flax egg into these pancakes as well.
Let’s get to whipping up these gluten-free Banana Pancakes.
To start, in a small separate bowl, combine your milk and vinegar and stir them together. Let them sit for a few minutes while they sour and get a little funky together 😉 that’s your “buttermilk” and that’s what you wanna see!
While you’re waiting, you can mix your dry ingredients together in a small mixing bowl (gluten-free flour, baking soda and salt).
Next, in a large mixing bowl, combine your coconut oil, maple syrup, vanilla, and mashed banana. Whisk everything together well.
Now, pour your dry ingredients into your wet ingredients and whisk together again. Lastly, pour in your “buttermilk” and stir together till all is well combined.
At this point you should have a little thick, smooth (except for a few banana chunks!) gluten-free Banana Pancake batter 🙂
Time to heat your pan up to cook these pancakes!
Heat your pan up to about a medium heat. You want it warm enough to get that nice golden brown color on the outsides, but not too hot or the middle won’t cook through.
Be sure to spray non-stick spray on your pan before you pour any pancake batter on. I recommend spraying it on before each time you put a pancake on, just in case! Nothing is worse than seeing a beautiful pancake cooking up and not being able to flip it! 🙁
Then, scoop your pancake batter onto the pan and spread it out a bit with your spoon so it isn’t too thick. After a few minutes of cooking on one side, flip it to the other side and cook again for another few minutes.
Repeat till you’ve cooked all of your pancake batter and have ten golden brown gluten-free Banana Pancakes.
I’d highly recommend topping them with a little maple syrup. Hey, you could even throw some chia jam, peanut butter, and/or chocolate chips on top too! Of course, the topping are endless, which is the best part about pancakes 🙂
I hope you make and LOVE these gluten-free Banana Pancakes as much as my family does. After all, sometimes we all need a break from our routines, to reminisce with some classic breakfasts 🙂
Looking for more banana recipes? I’ve got several I’d recommend: Banana Blondies, Banana Bread Breakfast Cookies, Banana Bread (with a high altitude option) and Cinnamon Sugar Swirl Banana Bread (all gluten-free!).
- 3/4 cup almond milk (or milk of choice)
- 1 tbsp vinegar (or lemon juice)
- 1 cup gluten-free flour (like Bob’s Red Mill All Purpose 1-to-1)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1 ripe banana, mashed
To prepare, in a small bowl combine your milk and vinegar and set aside so they can rest and sour creating “buttermilk,” for a few minutes.
While you’re waiting, in a small mixing bowl combine your dry ingredients (flour, baking soda, salt) and stir together.
In a large mixing bowl, combine your coconut oil, maple syrup, vanilla and mashed banana and whisk together. Add in your dry ingredients and stir together. Finally, add your “buttermilk” and whisk it into the batter. At this point you should have a little thick, creamy pancake batter. If your batter is too thick at this time you can add a few more tbsp’s of milk, till it’s your desired texture.
Heat your pan to a medium heat and spray with non-stick spray. With small scoops, scoop your pancake batter onto the pan. Cook for a few minutes on one side, or till the bottom of the pancake is golden brown. Flip and cook on the other side for a few more minutes.
Repeat until all of your pancakes have been cooked.
*Stored in your fridge in an airtight container, these banana pancakes should last about 4-5 days.