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Gluten-Free Banana Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 118 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (makes about 12 four-inch pancakes)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

These fluffy, gluten-free banana pancakes are the perfect breakfast treat for anyone looking for a wholesome, delicious start to the day. Made with gluten-free 1:1 baking flour, ripe bananas, and a few simple ingredients, these pancakes are lightly sweet with a subtle banana flavor and a tender yet slightly crisp texture. They are easy to prepare and can be enjoyed with your favorite toppings like sliced bananas, mini chocolate chips, maple syrup, or peanut butter. This recipe is also adaptable to dairy-free diets by substituting the milk and butter.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups gluten-free 1:1 baking flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk of choice (dairy or non-dairy)
  • 1 large egg
  • 2 tablespoons butter, melted (or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 1 cup mashed overripe banana (about 2 bananas)

Toppings (optional)

  • Sliced bananas
  • Mini chocolate chips
  • Maple syrup
  • Peanut butter

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until evenly combined.
  2. Prepare Wet Ingredients: In a medium bowl or a large measuring cup, whisk the milk, egg, melted butter, and vanilla extract together until smooth. Then stir in the mashed bananas until fully incorporated.
  3. Combine Batter: Pour the wet ingredients into the dry mixture and gently fold together until just combined. Avoid overmixing to keep the pancakes fluffy.
  4. Preheat Cooking Surface: Heat a griddle to 325°F or preheat a nonstick pan over medium-high heat. If using a skillet, lightly grease with oil or butter to prevent sticking.
  5. Cook Pancakes: Using a 2–3 tablespoon scoop, pour the batter onto the hot surface. Cook the pancakes until the edges look set, bubbles appear in the center, and the bottom side is golden brown, about 2 to 3 minutes.
  6. Flip and Finish Cooking: Flip the pancakes and cook an additional 1 to 2 minutes until cooked through and golden on the other side.
  7. Serve: Remove from heat and serve warm topped with sliced bananas, mini chocolate chips, maple syrup, peanut butter, or your preferred toppings. Enjoy!

Notes

  • The pancakes have a fluffy interior and a slightly crisp exterior with a light banana flavor.
  • This recipe is naturally gluten-free and can be made dairy-free by substituting the milk and butter with plant-based alternatives.
  • Use ripe or overripe bananas to maximize sweetness and banana flavor.
  • Measure the mashed banana carefully for the best texture and consistency.
  • Don’t overmix the batter to keep pancakes light and airy.
  • Cooking temperature and timing may vary depending on your stove or griddle; adjust as needed to avoid burning or undercooking.

Nutrition

  • Serving Size: 1 serving (3 pancakes)
  • Calories: 283 kcal
  • Sugar: 9 g
  • Sodium: 384 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 63 mg

Find it online: https://emilyscook.com/gluten-free-banana-pancakes-recipe/