Wheat Free Fluffy Banana Pancake Recipe

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I meant to get my fluffy banana pancake recipe up in time for National Pancake Day earlier this week, but better late than never 😉 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 the fluffy banana pancake recipe below 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.  In addition to using a flour that contains some gluten, it is also super important not to over mix the batter.

When you look at the recipe below and get to step #2, you want to mix the wet ingredients in with the dry 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!!)

The Best Wheat-Free Flour for Fluffy Pancakes

As for the flour, you really do need one that has some gluten.

Almost all recipes for fluffy pancakes call for some form of wheat flour. If you are trying to follow a clean eating diet, you want to make sure to use 100% whole grain flour. While you can most certainly use whole wheat flour, white whole wheat flour or biodynamic whole wheat flour for this recipe, I decided to test out sprouted spelt flour. I was VERY happy with the fluffy results!

Where to Buy Sprouted Spelt Flour?

Sprouted spelt flour is pretty easy to find these days at places like Whole Foods Market or your local natural foods store. I like organic One Degree Organic brand. You can buy this brand in bulk online at Amazon.

Even If You are Gluten-Sensitive, You May Still Be Able to Tolerate Sprouted Spelt Flour…

Spelt is an ancient grain related to wheat. Just like wheat, spelt also contains gluten. Unlike wheat, however, spelt is low in poorly-digested fructan carbohydrates. In many instances, people who believe they may be intolerant to gluten may in fact be intolerant to the fructan carbohydrates in wheat. 

Sprouted spelt flour is even easier to digest than regular spelt flour. This is because sprouting releases all the vital nutrients stored within whole grains and makes them easier to digest. So, if you think you may be gluten-sensitive but still want to give spelt a try, sprouted is the way to go!

Spelt Litmus Test

People who are truly gluten intolerant should react badly to spelt. The spelt litmus test should help you decide. People who are not gluten intolerant should tolerate spelt just fine. (Note: people with actual celiac disease should not consume spelt, and people with wheat allergy should avoid spelt as well.) 

Also, for what it is worth, a study published in Gastroenterology showed that individuals who were not diagnosed with celiac disease did not react badly to gluten, but rather to the fructan found in wheat and other foods.

Wheat Free Fluffy Banana Pancake Recipe (with Flax Seeds)

• Author: Ivy Larson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 to 6 1x
• Category: Breakfast
• Cuisine: Clean Eating

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Description

Made with whole grain sprouted spelt flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!

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Scale 1x2x3x

Ingredients

• 2 1/4 cups sprouted spelt flour (such as One Degree Organics)
• 1/4 cup ground flax seeds
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon unrefined sea salt
• 1 tablespoon pure vanilla extract
• 2 organic (pasture-raised eggs (such as Vital Farms), lightly beaten)
• 1 3/4 cup unsweetened hemp milk (OR almond milk OR coconut milk)
• 2 tablespoons melted extra virgin coconut oil (plus more for cooking)
• 2 ripe bananas (mashed)

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Instructions

1. In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda and salt.
2. Make a well, or hole, in the center of the flour mixture and pour in the vanilla, eggs, hemp milk, and coconut oil. Whisk together thoroughly until just combined, but do not over-mix.
3. Gently fold in the masked bananas with a spatula.
4. Heat a well oiled griddle or skillet over medium heat. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 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 do a Kitchen Shape Up and Pantry Makeover! Be sure to check out our FREE Downloadable Clean Kitchen Guide!