Gluten Free Banana Pancakes

banana pancakes recipe

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5 from 3 reviews

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

Ingredients

  • 2 ripe bananas
  • 1 3/4 cup unsweetened almond milk OR coconut milk
  • 2 eggs
  • 2 tablespoons melted coconut oil or avocado oil
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon banana extract, optional
  • 2 1/4 cups gluten free flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/8 teaspoon unrefined sea salt

Instructions

  1. 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.
  2. In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
  3. 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.
  4. 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.
  5. 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.

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