These are the best Gluten-Free Banana Pancakes I have ever made. They’re incredibly quick and easy to make in one bowl with just 6 ingredients you’ll likely have already! They are also eggless and vegan friendly banana pancakes.
Recipe Difficulty – Easy
Why this recipe works
I don’t know about you but Pancake Day or Shrove Tuesday is one of my favourite foodie days of the year.
These Banana Pancakes are light, fluffy and totally delicious but still gluten-free, vegan and refined sugar free.
Normally when making pancakes without eggs they can become quite thick and clunky. But don’t worry I have found a way of making vegan banana pancakes light, airy and taste the real deal.
Ingredients to make gluten free banana pancakes
- Bananas – a staple ingredient in any household. They add a natural sweetness to these gluten free pancakes. Got any spare, then try baking my Gluten Free Banana Bread.
- Cinnamon – a spice that adds a delicious flavour to these banana pancakes.
- Milk – I opt for almond milk to make these vegan banana pancakes but you could use your preferred choice of milk.
- Maple Syrup – adds sweetness and a delicious depth of flavour.
- Baking Powder – helps to make these gluten free banana pancakes light and fluffy inside (just make sure your baking powder is gluten free as some aren’t).
- Self raising flour – I opt for gluten free self raising flour but if you aren’t gluten free you could use normal self raising flour.
See recipe card for full information on ingredients and quantities.
- Bananas – You could swap these for apple sauce instead to replace the texture or try my Fluffy Gluten Free Pancakes without banana!
- Cinnamon – I would just leave this out if you don’t have or like it.
- Maple Syrup – Swap this for other liquid sweetener like agave, golden syrup or runny honey.
- Deluxe – I highly recommend adding chocolate chips into the mix to take these banana pancakes to the next level.
- Kid friendly – These are already kid friendly banana pancakes. Get them to help you make them, they will absolutely love it.
How to make gluten free banana pancakes
Step 1: Firstly, in a large mixing bowl add the 2 peeled bananas and mash with a fork. Now add the cinnamon, baking powder, self-raising flour, maple syrup, milk (and chocolate if using, optional) and mix.
Step 2: Heat a small pan with oil (I use coconut) on a low/medium heat. Now I like to fill a ⅓ size measuring cup with the pancake mix and pour into the pan but you can just free pour the batter. Fry on either side until golden and repeat 5 times.
If you don’t manage to eat all 8 of these banana pancakes without egg then you could store in the fridge to enjoy for breakfast the next day. I don’t recommend freezing these type of pancakes as the texture isn’t as good when defrosted.
You could swap these for apple sauce instead to replace the texture or try my Fluffy Gluten Free Pancakes without banana.
Yes, try doubling the baking powder quantity to 2tsp. They won’t be as light or fluffy inside but will still be delicious!
Yes you can. I would suggest making the batter and popping in a sealed container in the fridge. If you find the batter is too thick when you want to make the pancakes then simple add a splash more milk to get it back to the same consistency as when you first made them.
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Gluten Free Banana Pancakes
- mixing bowl
- non stick frying pan
- 2 ripe bananas mashed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 100 g gluten free self-raising flour (¾ cup)
- 1 tablespoon maple syrup
- 140-150 ml dairy-free milk (I use unsweetened almond)
- 25 g Chocolate (optional)
- In a large mixing bowl add the 2 peeled bananas and mash with a fork. Now add 1 teaspoon cinnamon, 1 teaspoon baking powder, 100g self-raising flour (¾ cup), 1 tablespoon maple syrup and 140-150ml ml milk and mix
- Add in 25g chopped chocolate chunks (optional)
- Heat a small pan with oil (I use coconut) on a low/medium heat. Now I like to fill a ⅓ size measuring cup with the pancake mix and pour into the pan but you can just free pour the batter
- Fry on either side until golden and repeat 5 times
Please note that Nutrition information is a rough estimate