Our gluten-free banana pancakes are a one-bowl recipe, which is sugar free, egg free and gluten-free.They are incredibly fluffy, naturally sweet and VERY easy to make.
My little ones love pancakes, and the best kind of pancakes.. are easy pancakes. Great for a Saturday morning breakfast, or to have on pancake day. And they're just as good as traditional pancakes.
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Pancake Ingredients
- Bananas - You'll need ripe bananas for this recipe to add some natural sweetness without any banana flavor. Ideally they want to be at that sweet spot where they've got a few brown spots, but haven't started to turn completely brown yet (like the ones perfect for banana bread). See ingredients photo above for reference.
- Baking Soda - This makes your pancakes light and fluffy by producing air bubbles in the batter.
- Gluten Free Self-Raising Flour - You can find a gluten-free flour blend in most supermarkets. Just be sure to use Self Raising and not All Purpose flour.
- Ground Flaxseed (optional) - I add in flaxseed to help thicken the batter, and to add some extra nutrients in, but you can leave it out quite easily if you need to.
- Milk - You can use any milk, we choose to use unsweetened almond milk, but we often just use whatever we have in the fridge. If you're keeping it vegan - Soy milk (great for adding extra protein), oat milk or coconut milk have all been used and worked the same. Alternatively, we have a cashew milk recipe if you'd rather make your own.
Equipment
- Fork
- Non-stick Frying Pan or Large Skillet
- Cookie Scoop or similar for pouring pancake batter in to the pan
- Mixing Bowl glass, plastic, ceramic
- Silicone Spatula
- Wooden Spoon
How to make the pancakes
Steps 1 & 2 - Break the bananas in to smaller chunks, then mash well with the back of a fork.
Steps 3 & 4 - Add the dry ingredients to the bowl of mashed bananas and stir well. Then add the milk and mix until you have a semi-thick pancake batter, similar to cake batter.
If you feel that the pancake batter is too thin, add another couple of tablespoons of flour and mix well to combine. If you feel that it's too thick, add a couple of tablespoons of milk, and again stir well. It should pour into the pan and not spread too much.
Steps 5 & 6 - Place your non-stick pan or skillet on your how, and turn to a medium heat. Add a drizzle of olive oil, some coconut oil or a little butter to the pan. Then using a cookie scoop or ladel, scoop out about ½ cup of batter in to the pan.
Allow te first side to cook for approximately 2 minutes, until you see bubbles forming throughout the pancake, and the edges begin to look firmer. Using a thin rubber spatula, gently ease the pancake from the bottom of the pan, and flip over quickly. Cook for a further 15-30 seconds until the pancake begins to puff up and both sides are golden brown.
Serving suggestions and variations for healthy banana pancakes
- Favorite fruits - Fresh berries or sliced banana make great pancake toppings.
- Cashew Cream - We have a separte recipe for cashew cream, but in a nutshell, it's cashews and water blended together in a high speed blender, until it forms a pourable cream like consistency. It's an incredibly versatile cream to use in vegan cuisine, and we have continued using it regularly in our recipe repetoire, even though our vegan days are behind us. You can store it in the fridge for up to 5 days, and add a variety of flavours to it. I recommend you pour a little over the top of the pancakes, then top with whatever you've chosen that day.
- Vanilla Extract - You can add a teaspoon into the batter for more plavour.
- Maple Syrup - I always highly recommend a generous drizzle of maple syrup on a big stack of pancakes.
- Fresh Fruit - Great for a vitamin C boost. We has ours with nectarine and blueberries, but most fresh fruit works on pancakes, so get creative!
- Chocolate chips - Sprinkle some over your pancake stack for a sweet treat.
See our Vegan Banana Pancakes with Cashew Cream recipe for more ideas on different toppings.
Storage
You can store any leftover pancakes in an airtight container at room temperature for up to two days.
Recipe Tips
If you feel that the pancake batter is too thin, add another couple of tablespoons of flour and mix well to combine. If you feel that it's too thick, add a couple of tablespoons of your chosen milk, stirring well.
If you're using cashew cream, and your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds.
FAQ's
Yes. Our toddler loves them in his packed lunches for Nursery. We spread one pancake with a generous layer of chia Jam, we then add another pancake on top, and slice it up in to triangles like you would a pizza.
Yes they can. The only difference when making mini pancakes is that you'll cook them for a little less time.
Other Breakfast Ideas
Here are a few of our other delicious pancakes and breakfast recipes that you might like to try.
Recipe
Gluten Free Banana Pancake Recipe - Vegan + Easy!
Equipment
- Fork
- Frying pan (non-stick) or large skillet
- High Speed Blender (Vitamix, Ninja or similar) *if making cashew cream*
- Mixing Bowl
- Ladle (we found using a ladle to spoon the pancake batter out was the perfect size)
- Rubber Spatula
- Wooden Spoon
Ingredients
For the Banana Pancakes
- 2 Small Ripe Bananas or one large
- 1 cup Gluten Free Self-Raising Flour
- 1 cup Plant Milk of choice
- 2 tablespoon Ground Flaxseed (optional)
- 1 teaspoon Bicarbonate of Soda
Instructions
Making the Pancake Batter
- Mash up the Banana in a large bowl with a fork2 Small Ripe Bananas
- Add in all the remaining Pancake ingredients and using a wooden spoon, stir well to combine, until you have a semi-thick Batter1 cup Gluten Free Self-Raising Flour, 1 cup Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda
Cooking the Pancakes
- Heat a frying pan on low to medium heat.
- Once the pan is hot, take a ladle of the Pancake mixture and pour desired amount in to the pan (we find one level ladle full is perfect).
- Cook for 2 minutes on the first side, until bubbles are visible across the top and the edges are being to firm, then flip and cook the other side for a further 1 minute before removing from the pan.
For the Cashew Cream
- Put the Cashews, Water and Dates in a high speed blender and blend on high speed for 1 minute, until smooth.
For the Toppings
- Slice the Nectarines, being careful to remove all of the stone from the center.
- Chop up the Walnuts in to smaller chunks.
To Build
- Pile the pancakes on the plates and then pour over the Cashew Cream.
- Top with sliced Nectarine, Blueberries and chopped walnuts, then drizzle with Maple Syrup.
Susan says
Fluffier than making banana pancakes with normal flour. We are all having them with the gluten free flour from now on as we prefer them.
Yasmin says
Thanks for your feedback Susan, we love how fluffy these are too!