Gluten Free Banana Pancakes Recipe

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This fluffy gluten free banana pancake recipe is quick, easy, and kid-approved. Made with ripe bananas, it’s soft, sweet, and freezer-friendly.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Keyword: pancakes

Servings: medium pancakes

Calories: 103kcal

Mash the bananas - use a fork and mash until smooth (some lumps are fine).
Whisk in the egg, vanilla, and milk until combined.
Mix in sugar, then sift in flour and baking powder. A hand mixer works best, but don’t overbeat. The batter should be thick but pourable.
Allow the mixture to sit for 5-10 minutes - this helps the baking powder activate and gives you extra fluff.
Heat a non stick fry pan and add spray oil of choice.
Pour approximately 1/3 cup of batter into the fry pan. Cook slowly until bubbles form, then flip and cook until golden.
Remove, keep warm and keep on going until you have approximately 10 mid-sized fluffy pancakes. Serve with extra slices of banana, berries, or maple syrup.

Dairy-free: use almond milk, oat milk, or coconut milk.
Vegan: replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Nut-free: safe as is (just choose a nut-free milk).
Flavor boosts: add a pinch of cinnamon, nutmeg, or fold in blueberries or choc chips.

Fridge: store in an airtight container for up to 3 days.
Freezer: stack with baking paper between, freeze up to 2 months.
Reheat: pop in the toaster, oven, or microwave. To keep them fluffy, avoid reheating on high heat too quickly.