Name: Fluffy Banana Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Clean Eating
Ingredients: 2 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur; 1/4 cup ground flaxseed, like this one from Barlean’s; 2 tablespoons coconut palm sugar, try Nutiva Organic brand; 2 teaspoons gluten free baking powder, like this one from Bob’s Red Mill; 1 1/2 teaspoons gluten free baking soda, like this one from Bob’s Red Mill; 1/8 teaspoon unrefined sea salt; 1 tablespoon pure vanilla extract; 2 organic pasture-raised eggs, lightly beaten; 1 3/4 cup unsweetened almond milk OR coconut milk; 2 tablespoons melted extra virgin coconut oil, plus more for cooking; 2 ripe bananas, mashed

Jump to Recipe

We don’t typically make a hot breakfast during the weekdays, so on the weekends making this fluffy banana pancakes recipe was just what we needed. Oh, and if you love banana bread, my son so clearly defined this morning’s pancakes 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.

- Table of Contents -

Our Favorite Fluffiest Pancakes Recipe
The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy
Kitchen Favorites

Our Favorite Fluffiest 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 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. 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

Healthy Stone Baking Pan

100% Ceramic Skillet with Lid

High Speed Blender Made in the USA

Handheld Stick Blender

Classic Batter Bowl

100% Ceramic Stock Pot

8 Cup Food Processor

Ultra Power Hand Mixer

Ceramic Mixing Bowls

100% Ceramic Muffin Pan

Medium Scoop

KitchenAid Artisan Mixer

Stainless Steel Mesh Collander

Cast Iron Cookware

Gluten Free Flour

Organic Cold Pressed Coconut Oil

Organic Almond Flour

Organic Hemp Hearts

Organic Coconut Sugar

Organic Pitted Dates

Fluffy Banana Pancakes Recipe

★★★★★

5 from 2 reviews

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

Print Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 to 6 1x

Ingredients

2 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur
1/4 cup ground flaxseed, like this one from Barlean’s
2 tablespoons coconut palm sugar, try Nutiva Organic brand
2 teaspoons gluten free baking powder, like this one from Bob’s Red Mill
1 1/2 teaspoons gluten free baking soda, like this one from Bob’s Red Mill
1/8 teaspoon unrefined sea salt
1 tablespoon pure vanilla extract
2 organic pasture-raised eggs, lightly beaten
1 3/4 cup unsweetened 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

In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
In a smaller bowl, combine all wet ingredients except for the melted coconut oil
Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
Gently fold in the mashed bananas with a spatula.
Heat a griddle or skillet over medium heat and add coconut oil. 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.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

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.

Danielle

Saturday 19th of September 2020

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?

Aimee Harris Niedosik

Monday 21st of September 2020

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!