Gluten Free Banana Pancakes
Gluten Free Banana Pancakes – We don’t typically make a hot breakfast during the weekdays, so on the weekends making this gluten free banana pancakes recipe was just what we needed. Oh, and if you love banana bread, this is it. This morning, my son so clearly defined this recipe as “banana bread” pancakes. He is so right!
So, if you love banana bread, you MUST try this recipe for banana pancakes and tell us what you think in the comments.
Our Favorite Gluten Free Banana Pancakes Recipe
Of all the pancake recipes we have on the blog–including the Superfood Acai Apple Pancakes, Gingerbread Pancakes, Blueberry Flourless Pancakes and Savory Carrot and Brown Rice Dinner Pancakes, I would have to say this banana pancake recipe is my absolute favorite.
The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy
There is actually real science behind how to make pancakes fluffy. The biggest thing you’ll want to note, not to overstir your batter. It’s important to just mix the dry and wet ingredients until just combined.
If you over mix, your pancakes will not be nearly as fluffy. Over-mixing your pancake batter will result in tough, rubbery and flat pancakes (boo!!)
Pin this to your Healthy Breakfast board on Pinterest!
Kitchen Favorites
Gluten Free Banana Pancakes
Made with gluten free flour and flax seeds, this gluten free banana pancake recipe is super healthy and SO super good!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 1x
Ingredients
Instructions
- In a high speed blender, add the bananas, almond milk, eggs, coconut oil and extracts. Blend on high for 1-2 minutes until fully combined. Set aside.
- In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
- Make a well in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times until combined – do not over mix.
- Heat a griddle or skillet over medium heat and add about 1/2 a tablespoon of coconut oil to melt and spread around the surface of the pan.
- When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 3-5 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.
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Notes
Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.
P.S. Looking to Start a Clean Eating Diet?
One of the best ways to start is to check out our 8 Week Clean Eating Challenge.
I made this for my daughter, who can’t eat gluten, and she loved them. The only change I made was to add 1 tsp of cinnamon. They were fluffy and yummy. They made quite a few so I was able to freeze some to enjoy in the future. Thanks for the great recipe!
Thank you for letting me know — and cinnamon, what a great idea! I’ll try that next time I make these; which is often! For our leftovers, we just toss the pancakes in the toaster oven for a few minutes and they taste fresh!
Hi, thank you so much for this recipe. It looks and sounds amazing. I was recently put on an elimination diet and I am basically everything free. I can have every single ingrediant in the recipe, except the eggs. Have you ever used egg replacer before? I had a really a disapponting expereince before, but really want to try your pancakes. Have you ever tried it without eggs? Will the recipe fail without eggs?
Yes — you can definitely make a flax egg using 1 tablespoon of flaxseed meal and 2.5 tablespoons of water, stir them together and let them sit for about 5 minutes. It will make a gel like “flax egg” and you can use this as a 1:1 replacement in the recipe. Please try it out and let me know how it works!
This is so yummy.. will surely try soon.
Best banana pancake recipe EVER! My husband and kids all loved them. So easy and they will be in our weekend breakfast rotation going forward.
Oh thank you Tami – this is so wonderful to hear!!!
This is the best gluten-free pancake recipe ever & I’ve tried more than a few which were always met w/ great disappointment. Not these…they are thick, but not dense, just light, tender & puffy which is just what a pancake should be. I can’t have sugar, so I just omit, but I do add pecans which give it that nice crunch. Thank you so much for creating an amazing recipe that makes me feel “normal!”
Thank you Teri! We are so thrilled that you loved them — and what a good idea to add Pecans! I’m going to have to try that next.
I threw oats and quinoa and pumpkin, chia and sunflower seeds into blender with cashew milk to make my flour base…..then followed most of the rest of recipe – the high amount of leavening helped make even my heavy batter, light and fluffy – delicious and high protein! thanks!
That sounds wonderful. I love what you did to the pancakes and they still turned out fluffy and delicious!!!
My favorite recipe. These pancakes are just the fluffiest and most delicious.
Awww, thank you ViGi =) and me too! It is one of my most frequently used flours these days…