An easy gluten-free banana pancakes recipe with a dairy-free and vegan option. This gluten-free breakfast recipe is made with simple ingredients that make fluffy banana pancakes!
1largeegg(Vegan option use Bob's Red Mill gluten-free egg replacer)
1teaspoon pure vanilla extract
1cupall-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.)
1tablespoongluten-free baking powder
¼teaspoonssalt
¼teaspoon ground cinnamon
¾cupmilk(Dairy-free/vegan use unsweetened almond milk.)
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.