Gluten Free Banana Pancakes

Delicious and fluffy gluten-free banana pancakes!! Very easy to make! Served with yogurt, honey, and fruits, are a very good option for breakfast.

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Tower of banana pancakes with banana slices and strawberries on a white plate.

About this recipe

You can turn the overripe bananas into these fluffy gluten-free pancakes. You can make the batter the day before and cook them up in the morning or you can make it ahead of time and freeze them.

I like to eat them with yogurt and the fresh fruits I have at the moment, but you can also top them with gluten-free granola, or any combination you like.

Banana pancakes with banana slices, strawberries, and blueberries on an aqua green plate.

Ingredients

  • Gluten-Free Flours: I used brown rice flour and buckwheat flour. I think you can use other gluten-free flour, I haven’t tried it yet.
  • Bananas: ripest bananas are better.
  • Baking powder: be sure it is gluten-free.
  • Milk: you can also use vegetable milk.
  • Egg: room temperature egg is better.
  • Oil: sunflower or coconut oil.
  • Salt: enhance flavors.
  • Topping: I like to eat pancakes for breakfast with yogurt, honey, and fruits. But you can also eat them with gluten-free granola, nuts, raisins, or cream…
Banana pancakes ingredients.

How to make banana pancakes

In a small bowl whisk together the buckwheat flour, brown rice flour, salt, baking powder, and sugar.

In a medium bowl mix mashed bananas, eggs, milk, and oil. Pour in the flour, baking powder, salt, and sugar. Mix until combined.

Heat a nonstick frying pan over medium heat and spray with oil.

Pour 1/4 cup batter into the pan per pancake.

Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.

Repeat with the remaining batter.

Top with yogurt, fresh fruits, honey, or any combination you like.

Tower of banana pancakes with banana slices and strawberries on a white plate.

Storing

You can prepare the pancakes and eat them at the moment or you can make the batter the day before and store it in an airtight container in the fridge and cook them up in the morning. You can also make them ahead of time and freeze them.

For more breakfast options…

Banana pancakes with banana slices, strawberries, and blueberries on an aqua green plate.

Gluten Free Banana Pancakes

Josefina Almond Yes
Delicious and fluffy gluten-free banana pancakes!! Very easy to make! Served with yogurt, honey, and fruits, are a very good option for breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 10

Ingredients
  

  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 egg
  • 1 cup milk
  • 1 banana (medium/large)
  • 2 teaspoon baking powder
  • 1 tbsp brown sugar or muscovado
  • 2 tbsp coconut oil
  • Pinch of salt

Instructions
 

  • In a small bowl whisk together the buckwheat flour, brown rice flour, salt, baking powder, and sugar.
  • In a medium bowl mix mashed bananas, eggs, milk, and oil. Pour in the flours and mix until combined.
  • Heat a nonstick frying pan over medium heat and spray with oil.
  • Pour a little of the preparation, depending on the size of pancakes that we want, 1/4 cup approximately.
  • Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
  • Repeat with the remaining batter.
  • Top with yogurt, fresh fruits, honey, or any combination you like.
Keyword Gluten free banana pancakes



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