Gluten-Free Banana Pancake Recipe (Easy, Fluffy, and Perfect for Ripe Bananas)
Why You'll Love These Gluten-Free Banana Pancakes
The winter holiday season is here, and where I live we've already seen our first snowfall. On cold mornings, I always crave something warm, cozy, and satisfying. Pancakes are at the top of the list.
I also had a few bananas turning speckled and sweeter than I like to eat raw. Banana pancakes are the perfect way to use up very ripe bananas, and these gluten-free banana pancakes turned out fluffy, flavourful, and naturally sweet. They're now one of my favourite winter breakfasts!
Here's what you need to make these gluten-free banana pancakes:
- 2 very ripe bananas, mashed
- Gluten-free Flour (I like Cloud 9)
- Salt
- Baking Powder
- Egg
- Milk
- Melted butter
- Oil for the pan
These simple ingredients come together guickly which is great for busy mornings!
How to Make Gluten-Free Banana Pancakes (Step-by-Step)
Step 1: Mash the Bananas
Peel and mash the bananas on a plate with a fork. Ripe bananas mash easily and add a natural sweetness to the batter.
Step 2: Mix the Batter
In a medium sized bowl, combine gluten-free flour, salt, baking powder, egg, milk and melted butter. Mix until smooth, then add the mashed bananas. If the batter seems too thick, add a little milk until it reaches a thick pourable consistency.
Step 3: Pour the Batter Into the Hot Pan
Heat a lightly oiled frying pan on low to medium heat. Using a large spoon, scoop in the batter to your preferred pancake size. Mine are usually 4-6 inches wide. Cover the pan with a lid to help the pancakes cook evenly.
Step 4: Flip and Finish Cooking
Cook for about 2-3 minutes, until the bottoms are golden and the tops look slightly dry. Flip and cook another 1-2 minutes. Because bananas contain natural sugar, keep the heat low to prevent burning.
Topping Ideas for Banana Pancakes
I enjoy my gluten-free banana pancakes with maple syrup, fruit such as blueberries and plain Greek yogurt. Of course, I also need my black coffee!
Classic Toppings
- Maple syrup
- Honey
- Icing sugar
Fruit Toppings
- Blueberries (fresh or thawed)
- Strawberries, raspberries, or blackberries
- Peaches or pears (fresh, frozen or canned)
Creamy Toppings
Other Additions
- Nut or seed butter
- Chocolate chips
- Chocolate or caramel sauce
Gluten-Free Banana Pancake Recipe (Makes about eight 4-6 inch pancakes)
Ingredients
- 3/4 cup gluten-free flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 3-4 Tablespoons melted butter
- 3/4 cup milk
- 2 mashed bananas
- 1-2 Tablespoons oil for frying
Directions
- Peel and mash bananas.
- In a bowl, mix the gluten-free flour, salt, baking powder, egg, butter, and milk.
- Add the mashed banans and blend well. Add a little milk if the batter feels too thick.
- Heat a frying pan on low and add oil and butter. Spoon the batter into the pan.
- Cover and cook for 2-3 minutes, flip, then cook another 1-2 minutes. Adjust heat to prevent burning.
- Serve warm with your favourite toppings.
Substitutions
- Dairy-free: use plant milk and coconut oil or vegan butter
- Egg-free: use 1 flax egg ( 1 tablespoon ground gluten-free flaxseed and 3 tablespoons water. Stir and let sit for 5-mo minutes until it thickens into a gel)
- Flour: most 1-to-1 gluten-free blends work
- Remove a tablespoon of gluten-free flour and add a tablespoon of gluten-free almond flour to add more protein
Final Thoughts
My family loved these gluten-free banana pancakes. They are naturally sweet, and perfect on a snowy winter morning. Whether you enjoy them with fruit, yogurt, whipped cream or just a drizzle of maple syrup, they're a delicious way to use up ripe bananas.
Have you tried banana pancakes before? Did you like them? What's your favourite winter breakfast?
Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.
