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A side angle shot of a stack of banana pancakes with fresh berries

Gluten Free Banana Pancakes

Carrie Beyer
These banana pancakes are gluten free, dairy free, refined sugar free and guilt free! The perfect recipe for a weekend family breakfast that the kids are sure to love.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 2 mixing bowls, non-stick skillet, whisk, rubber spatula, pancake spatula, measuring cups

Ingredients
  

  • 1 1/2 cups gluten free flour
  • 1 1/4 cup almond milk
  • 1 banana mashed
  • 1 Egg
  • 3 tbsp coconut oil melted
  • 1-2 tbsp coconut oil for cooking each batch of pancakes
  • 2 tbsp pure maple syrup
  • 3 1/2 tsp baking soda
  • 1 tsp coarse salt

Instructions
 

  • In a mixing bowl combine dry ingredients: gluten free flour, baking soda and salt and stir.
  • In a separate large mixing bowl mix together wet ingredients: almond milk, mashed banana, egg, melted coconut oil and maple syrup. Gently whisk to combine.
  • In 2-3 batches, slowly add the dry ingredients to the wet ingredients. Fold batter gently after each addition. Don't over mix, it's ok to have some lumps from the banana.
  • Heat a large non-stick skillet over medium-high heat with additional 1-2 tbsp of coconut oil.
  • Add 1/4 cup of batter to the skillet for each pancake, my large non-stick skillet will fit about 4 pancakes this size.
  • Reduce heat to medium and allow pancakes to cook 3-5 minutes until small bubbles begin to form in the batter.
  • Flip each pancake, starting with the ones you placed in the skillet first, and allow to cook an additional 2-3 minutes.
  • Remove from heat and serve with fresh bananas, berries and additional maple syrup if desired.
Keyword Breakfast Recipes, Dairy Free Recipes, Gluten Free Recipes, Healthy Breakfast, Pancake Recipes