Gluten Free Banana Pancakes
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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.
I celebrate the seasons with different pancake flavors. In the fall and winter, we enjoy apple and gingerbread pancakes. During the summer, we celebrate fresh berries with raspberry pancakes.
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.
Check out these other gluten free pancake recipes for more delicious ideas.
Gluten Free Banana Pancakes
Ingredients
- 2 1/4 cups gluten-free flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3 eggs
- 1 very ripe banana mashed
- 2 cups coconut milk
Instructions
- 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.
Nutrition
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.
I followed the recipe exactly with a very ripe banana and the mixture was super thick and they were gritty and had no flavor. The mixture also needs oil added to it because they were very difficult to cook.
That’s surprising to hear. Very ripe bananas typically yield a nice banana flavor. What kind of gluten free flour did you use?
I followed the recipe except for I used regular milk and they came out very dense without much banana flavor and not even a hint of sweetness. I ended up adding 2 tsp of vinegar, 1/2 tsp baking soda, vanilla, another banana and 4 tbsp of sugar. I will say that the bananas I used were not over ripe and that could have helped with the banana flavor and sweetness.
I’m glad you were able to adapt the recipe. The bananas definitely need to be ripe in order the get a good flavor and texture in this recipe. Unripe bananas are dense and bland, so I’m guessing that was the problem. Let me know if you try them again with ripe bananas.
Yum! Can’t wait to give this a try 🙂
Thanks! I hope you like them.