Who knew gluten-free pancakes could be this fluffy, golden, and full of banana goodness? These pancakes are a lifesaver on busy mornings and just fancy enough for a weekend treat. Whether you’re gluten-free by necessity or just looking for a healthier twist on a classic, this recipe delivers big-time flavor with minimal effort. So grab your ripe bananas, and let’s make some magic happen!
Why You’ll Love This Recipe
This recipe checks all the boxes: quick, delicious, and nourishing. Perfect for busy mornings or lazy brunches, these banana pancakes are guaranteed to be a hit.
- Gluten-Free & Guilt-Free: Made with wholesome ingredients and zero gluten.
- Minimal Ingredients: Uses pantry staples you likely already have.
- No Refined Sugar: Naturally sweetened with ripe bananas and a touch of honey.
- Easy to Customize: Add nuts, chocolate chips, or spices to make them your own.
- Kid-Friendly: Even the pickiest eaters will love these golden beauties.
Ingredients Breakdown
Essentials
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup gluten-free oat flour
- 1/2 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp maple syrup or honey
- 1 tbsp melted butter or coconut oil (plus extra for cooking)
Pro Tips
- If you don’t have oat flour, just blend gluten-free oats until fine.
- Ripe bananas make all the difference—they should have brown spots for the best flavor and sweetness.
- Let the batter sit for 5 minutes before cooking; it helps with fluffiness!
Step-by-Step Instructions
- In a large bowl, mash the bananas until smooth. Whisk in eggs, milk, vanilla, and maple syrup.
- In another bowl, mix oat flour, baking powder, cinnamon, and salt.
- Slowly add dry ingredients to the wet, stirring until just combined. Let the batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and brush with melted butter or coconut oil.
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on top, about 2-3 minutes.
- Flip and cook another 1-2 minutes, until golden brown.
- Serve warm with extra maple syrup, fresh fruit, or a sprinkle of cinnamon. Enjoy!
Chef’s Tips and Tricks
- Don’t overmix! A few lumps in the batter are totally fine and help keep the pancakes airy.
- Low and slow is the way to go—medium heat prevents burning while cooking the pancakes evenly.
- Test the first pancake as a trial—adjust batter thickness as needed by adding a little more milk if too thick.
- These pancakes refrigerate well! Store leftovers in an airtight container for up to 3 days or freeze them for quick breakfasts.
Recipe Variations and Serving Suggestions
- Chocolate Chip Bliss: Stir in 1/4 cup dark chocolate chips before cooking.
- Nut Lover’s Delight: Add chopped walnuts or pecans for extra crunch.
- Berry Boost: Mix in fresh blueberries or diced strawberries for a fruity twist.
- Protein-Packed: Add a scoop of vanilla protein powder for an extra nutrition boost.
FAQs
Can I use a different flour?
Yes! Almond flour or a gluten-free all-purpose blend can work, but the texture may vary slightly.
Can I make these vegan?
Absolutely! Swap the eggs for flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based milk.
How do I store leftovers?
Keep them in the fridge for up to 3 days, or freeze between parchment paper for easy grabbing later!
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup gluten-free oat flour
- 1/2 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp maple syrup or honey
- 1 tbsp melted butter or coconut oil (plus extra for cooking)
- In a large bowl, mash bananas and whisk in eggs, milk, vanilla, and maple syrup.
- In another bowl, mix oat flour, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients, stir gently, and let sit for 5 minutes.
- Heat a skillet over medium heat, grease with butter/oil, and pour batter (about 1/4 cup per pancake).
- Cook 2-3 mins until bubbles form, flip, and cook another 1-2 mins.
- Serve warm with favorite toppings. Enjoy!
If you try this recipe, I’d love to hear about it! Snap a pic, share it on Instagram, and tag me @TheKitchensAid. Let’s keep the gluten-free pancake love going—happy flipping!
