An easy gluten-free banana pancakes recipe with a dairy-free and vegan option. Made with simple ingredients that make fluffy banana pancakes every time!
Gluten-Free Banana Pancake Recipe
These gluten-free banana pancakes are the banana version of my tried and true gluten-free pancake recipe that my family loves. We have my gluten-free pancakes every week at my house.
When I have ripe bananas, I often make them my gluten-free banana pancakes. Unless I am using the ripe bananas to make my gluten-free banana bread or gluten-free blueberry banana muffins.
It only takes a few simple ingredients to make these gluten-free banana pancakes. You can see just how easy they are to make in the recipe step photos and recipe video.
How To Make Gluten-Free Banana Pancakes
- In a small bowl mash the bananas until smooth. (photo 1)
- In a large bowl whisk together the egg (or egg replacer), granulated sugar, cinnamon, pure vanilla extract, and the vegetable oil together. (photo 2)
- Add the gluten-free flour, gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)
- Fold in the mashed bananas with a spatula, until combined. (photo 4)
- Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 5)
- Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 6)
- Top with butter, syrup, or favorite topping. Enjoy!
- Keep leftovers in an airtight container and refrigerate. Reheat the pancakes in the microwave.
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet, and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe plastic storage bag or air-tight container.
Tips For Making The Best Gluten-Free Banana Pancakes
- Use a ¼ cup measuring cup to portion out the batter. Just scoop your ¼ cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect-sized pancake every time!
- I like to use an electric griddle to cook my pancakes, and I and set it to 350 °F.
- Grease your griddle or pan with gluten-free cooking spray. I like coconut oil spray.
- Make sure your syrup is gluten-free. I like pure maple syrup.
Freezing Gluten-Free Banana Pancakes
It is easy to freeze these gluten-free banana pancakes for busy mornings. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet, and flash freeze them for 10 minutes.
Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Gluten-Free Flour
For this recipe, I used Pillsbury gluten-free flour. It is a rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you add extra xanthan gum to the recipe, you will get gummy pancakes!
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This recipe will not work with almond, coconut, or oat flour.
Pro Tip To Measuring Gluten-Free Flour
It’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure flour. The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup.
After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with your measuring cup, or you could get more flour than the recipe calls for.
Gluten-Free & Dairy-Free Banana Pancakes
I have also included a dairy-free option for the gluten-free pancake recipe. For the dairy-free version of this recipe, I used unsweetened almond milk (which is also vegan).
Most of my family (including myself) are also dairy-free. So now, you too can enjoy gluten-free and dairy-free pancakes.
Some of my favorite dairy-free alternatives that I like to bake and cook with are unsweetened almond milk and Smart Balance butter.
Gluten-Free & Vegan Banana Pancakes
I for the vegan option I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great!
I made them both dairy-free and egg-free, so they would also be vegan gluten-free banana pancakes. So, if you also need to be egg-free or are vegan, you too can enjoy my gluten-free pancake recipe!
Easy Gluten-Free Banana Pancakes
These gluten-free banana pancakes always come out soft and fluffy. If you enjoy banana bread you are going to love these gluten-free banana pancakes!
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}
- Gluten-Free Crepes {Dairy-Free Option}
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Gluten-Free Banana Pancakes {Dairy-Free & Vegan Option}
Ingredients
- 2 ripe bananas, mashed
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg Vegan option use Bob's Red Mill gluten-free egg replacer
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 tablespoon gluten-free baking powder
- ¼ teaspoons salt
- ¼ teaspoon ground cinnamon
- ¾ cup milk Dairy-free/vegan use unsweetened almond milk.
Instructions
- In a small bowl mash the bananas until smooth. (photo 1)
- In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Fold in the mashed bananas with a spatula, until combined.
- Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. I use gluten-free coconut oil cooking spray.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy!
- Keep leftovers in an airtight container and refrigerate. Reheat the pancakes in the microwave.
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond, coconut, or oat flour.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you can get more flour than the recipe calls for.
- For the dairy-free option, I used unsweetened almond milk.
- For egg-free and vegan options I used Bob’s Red Mill Gluten-Free Egg Replacer and unsweetened almond milk.
- I like to use an electric griddle to cook my pancakes, and I and set it to 350°F.
- Make sure your syrup is gluten-free. I like pure maple syrup.
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and, flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
- Mama says, "always check your labels!"
Cydney says
I cannot even tell these are GF. I used a mix of Bob’s Red Mill and Divided Sunset AP 1:1 flours. I also blended the batter with an immersion blender. Unbelievably delicious!
Heather says
So delicious! I doubled the recipe but only 1 cup of oat milk. I also used Bob’s Red Mill 1 for 1 GF flour. FYI, I did notice the printed directions did not include a step for adding the cinnamon.
Linda J says
Best GF pancakes I have ever had! I used Bob’s Red Mill GF flour (the kind that has xanthan gum included) and just one tbsp sugar. Also used unsweetened soy milk. Freezing the remainder so I can keep enjoying them. Can’t thank you enough for this recipe!!!
Barbara Tome says
Great recipe! These pancakes are light and fluffy. My husband loved them. This recipe is one that I will keep.
Sarah P. says
Absolutely Delicious! I used half cup Bob Red Mills GF Biscuit flour and half cup Cup for Cup. This recipe is a keeper!
Rachel Noles says
Wonderful!!!