Gluten free Banana Pancakes have made a lot of mornings much happier for my food allergy family! They are tasty, nutritious, filling and easy to whip up in the morning. They also freeze and reheat well too.
Making the Banana Pancakes
Begin by mashing the banana into the bottom of a mixing bowl with a fork. Then add all of the wet ingredients (except the melted butter if you are using that instead of oil). Use a fork or spatula to mix everything together well. Combine the wet the dry ingredients and get everything mixed together well. If using melted butter, that gets combined last so that it doesn’t cool or separate into lumps with the other wet ingredients. Make sure to break up any lumps of dry ingredients.
Cooking the Banana Pancakes
Heat up your griddle or frying pan, grease it well if it is not non-stick and pour about 1/4 cup of batter for each pancake. Flip and allow to brown on the other side before removing from the pan. They can be kept warm in a 200 degree oven on sheet pan until you are ready to eat.
Ideas for Serving
Maple syrup is great, don’t get me wrong! And it is fantastic on these pancakes. However, I try to save maple syrup for special occasions in our house, I’m a mean mom, I know. But it is so hard to control our sugar intake! So I try to get creative adding flavor with minimal sugar however I can. One day my kids will thank me, right? So, in this case, I heat a little peanut butter in the microwave for about 30 seconds and drizzle it on top of the Banana Pancakes for my kids. A nut free butter will work too! A sprinkle of powdered sugar, a dollop of jam, sliced bananas or other fruit are great too. Other options would be to add dark chocolate chips or chopped nuts to the batter.
More Gluten Free Breakfast Ideas
- Enormous Waffles
- Bourbon Street Pancakes
- English Scones
- Vanilla Crunch French Toast
- Lemon Poppy Seed Scones
- Blueberry Buttermilk Pancakes
- Ham & Cheese Quiche with Hash Brown Crust
Banana Pancakes
Ingredients
- 1 large over-ripe bananas - mashed
- 1 ½ cups Bob's Red Mill 1 to 1 Baking Flour - I can't recommend using another brand of flour with this recipe.
- 2 tbsp granulated sugar - *optional
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 ½ cups whole milk , buttermilk or dairy free milk substitute - I use unsweetened coconut milk, almond milk or Ripple
- 2 eggs
- 1 tsp vinegar - or fresh lemon juice
- 1 tsp pure vanilla extract
- 6 tbsp melted butter or canola oil - plus more for coating your pan
Instructions
- In a medium bowl, peel and mash your over-ripe bananas with a fork.
- Add milk (or substitute), eggs, vinegar, vanilla and oil. *note: if using melted butter, add it after the dry ingredients. Stir the wet ingredients to combine well.
- In a small bowl, combine the gluten free flour, cinnamon, baking powder, baking soda, salt and sugar (optional), mixing to combine well. Add the flour mixture to the wet ingredients, stirring until fully combined. If using melted butter instead of oil, add that now combining well.
- Once the batter is fully combined it will still be a little lumpy from the bananas. You can make the mix a day ahead and store it covered in the fridge. It may oxidize some and change color slightly, but will still be good to use.
- Grease and heat your pan over medium heat. Pour pancake batter into approximately 4 inch circles. Once it bubbles, it should be ready to flip.
- Once browned on both sides, remove and place on a baking sheet in a 200 degree oven to keep warm until ready to serve. Repeat process until you have used all of the batter.
- Serve with sliced bananas or other fruit on top. Drizzle with maple syrup, honey, nut or seed butter. For a special treat, we drizzle with chocolate.