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Banana Pancakes (gluten-free, vegan, refined sugar-free)

Feb 21, 2019 · 19 Comments

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Banana Pancakes stacked on a plate with slices of banana on top and beside

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 πŸ˜‰

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 πŸ˜‰
  • 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.
A stack of pancakes on a plate

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 πŸ˜‰ 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 πŸ™‚

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! πŸ™

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.

Banana Pancakes on a plate with a fork full of pancake

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 πŸ™‚

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 πŸ™‚

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!).

4.56 from 9 votes
A stack of pancakes on a plate
Print
Gluten-free Banana Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 10 pancakes
Calories: 68 kcal
Ingredients
  • 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
Instructions
  1. 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. 

  2. While you’re waiting, in a small mixing bowl combine your dry ingredients (flour, baking soda, salt) and stir together. 

  3. 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. 

  4. 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.

  5. Repeat until all of your pancakes have been cooked. 

  6. Devour!

Recipe Notes

*Stored in your fridge in an airtight container, these banana pancakes should last about 4-5 days.

Banana Pancakes stacked on a plate with banana slices and maple syrup

All Recipes, Breakfast, Gluten-free & Vegan, Summer Breakfast

Reader Interactions

Comments

  1. Angie says

    February 26, 2023 at 5:23 pm

    Chelsea, I do not normally post comments; however, I definitely had to shout out these awesome pancakes. I love these pancakes so much that I don’t know that I will ever do the blueberry or plain pancakes anymore. I did a trio of gluten free flours, buckwheat, all-purpose gluten free and tapicoa flour. I was worried I wouldn’t like it with the buckwheat, but I still love them!!! Wonderful addition to my weekend breakfast.

    Reply
    • Chelsea Green says

      March 1, 2023 at 6:57 pm

      So great to hear this!! Thank you, Angie.

      Reply
  2. Lisa says

    January 14, 2023 at 6:58 pm

    Absolutely delicious!! Turned out perfectly. I used apple cider vinegar for the buttermilk. Fluffy, flavorful but nothing was too over-powering. Loved them! Thank you!!

    Reply
  3. Sabrena says

    August 21, 2021 at 5:31 pm

    These are my favorite gluten free, vegan pancakes. Even my non-gf, non-vegan family enjoyed them. I’ll be making these again.

    Reply
    • Chelsea Green says

      August 21, 2021 at 9:16 pm

      Awesome! Thank you so much for the feedback, Sabrena.

      Reply
  4. Quinn says

    February 24, 2020 at 7:31 pm

    Tried these yesterday and loved them!! Currently making up another batch. Turned out golden and fluffy and so delicious.

    Reply
    • Chelsea Green says

      February 25, 2020 at 2:49 am

      Awesome!! Thank you so much for the comment Quinn!

      Reply
  5. Jenn says

    February 15, 2020 at 7:40 am

    I love this recipe!!! I found the mix a little runny so I added a 1/4 of ground almond at the end. They turned out perfectly. Fluffy, tasty and allergen free!!! This has revolutionised breakfast with my allergy-prone breakfast! Thanks for sharing!!!

    Reply
    • Chelsea Green says

      February 17, 2020 at 3:35 am

      Awesome, thank you Jenn!!

      Reply
  6. Elleyna says

    November 23, 2019 at 2:06 pm

    I tried to use almond flour…epic fail ????

    Reply
    • Chelsea Green says

      November 23, 2019 at 9:17 pm

      Haha aw darn! Yeah almond flour doesn’t behave the same as gluten-free all purpose flour, so I’m not totally surprised, but that’s good to know anyway! Sometimes its worth a try just in case πŸ™‚

      Reply
  7. Amy says

    October 5, 2019 at 3:25 pm

    These were so simple to make! We easily added dairy-free chocolate chips and took it to a whole new level.

    Reply
    • Chelsea Green says

      October 5, 2019 at 8:21 pm

      Hi Amy, So glad you enjoyed them! Chocolate chips sound delicious in the pancakes too! πŸ™‚

      Reply
  8. Sarah says

    September 5, 2019 at 12:20 am

    We followed this recipe to a T, using the same Bob’s Red Mill blend listed. Our pancakes were gummy and flat. I added 1/4 cup tapioca flour and it helped somewhat. I was so disappointed, since gluten free ingredients are more expensive. The taste was okay, but it was not my favorite gluten free pancake.

    Reply
    • Chelsea Green says

      September 5, 2019 at 8:31 pm

      I’m sorry to hear that they didn’t turn out for you, Sarah.

      Reply
      • Sienna says

        September 22, 2019 at 11:14 pm

        Love these! My all time favorite pancakes. After I became allergic to eggs I wasn’t sure I would ever be able to eat pancakes again, but you would never know these are vegan. My only issue was with them sticking because of the maple syrup. I had to use a LOT of oil (which fried up the edges and made them delicious), or use sugar/honey instead.

        Reply
        • Chelsea Green says

          September 23, 2019 at 2:02 am

          So glad to hear this, Sienna! Thanks for the comment!

          Reply
          • Jeanne says

            May 2, 2020 at 9:10 pm

            Could you just use buttermilk instead of β€œmaking” your own with lemon juice or vinegar??

          • Chelsea Green says

            May 3, 2020 at 4:17 pm

            Hi Jeanne. Yes, that should work just fine. Just be sure to check the consistency of the pancake batter, and you may need to add a little more regular milk to thin it out if it’s too thick. Good luck!

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Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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