Gluten Free Banana Pancakes

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.

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These gluten free banana pancakes are simple and delicious any time of year. I top them with a little 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. 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.

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Gluten Free Banana Pancakes

These delicious gluten free banana pancakes are a healthy breakfast to start your day. ($.86 per serving)

Course Breakfast

Cuisine American

Keyword Pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 375 kcal

Author Annemarie

Ingredients

• 2 1/4 cups gluten-free flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 3 eggs
• 1 mashed banana
• 2 cups coconut milk

Instructions

1. In a large bowl, mix together the flour, baking powder, and salt. 

2. In a medium bowl, mix the eggs, mashed banana, and coconut milk. Add the wet ingredients to the dry ingredients and stir together.

3. Pour the batter on a hot griddle in small circles. I recommend a 3-inch diameter, which facilitates easy flipping.

4. Top with maple syrup, fruit, or other toppings.

Gluten Free 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.