These delicious gluten free banana pancakes are a healthy breakfast to start your day. This is an easy recipe for any day of the week.
In our house, there’s nothing like pancakes on a Saturday morning.
These gluten free banana pancakes are simple and delicious any time of year. I top them with a little pure maple syrup and whatever fruit I have on hand.
Gluten Free Banana Pancakes Tips
This batch yields four hearty servings, and we usually have a few pancakes left over. If you don’t have gluten-free flour on hand, you can make these pancakes with white whole wheat flour.
I use non-dairy milk, but regular milk works too.
The bananas need to be very ripe to get the right flavor and texture in these pancakes. Mash the bananas to a smooth or chunky texture depending on your preference. They’re delicious either way.
You can freeze these pancakes for a quick breakfast on a busy weekday morning.
Gluten Free Banana Pancakes
- In a large bowl, mix together the flour, baking powder, and salt.
- In a medium bowl, mix the eggs, mashed banana, and coconut milk. Add the wet ingredients to the dry ingredients and stir together.
- Pour the batter on a hot griddle in small circles. I recommend a 3-inch diameter, which facilitates easy flipping.
- Top with maple syrup, fruit, or other toppings.
Banana Pancakes Price Breakdown
This recipe costs $3.45 to make, or $.86 per serving. These gluten free banana pancakes are a delicious, healthy way to start your day.
Note: This recipe was first published in 2012. The images and text were updated in 2019.