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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
Table of Contents
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.
If you fancy making more healthy banana recipes then check out my Banana Oat Pancakes, Breakfast Banana Bars or 5 Ingredient Chocolate Flapjacks or 3 Ingredient Oat Cookies.
I added this recipe into my Best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
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.
Substitutions
- 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.
Variations
- 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.
Leftovers
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.
Recipe FAQs
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
Equipment
- mixing bowl
- whisk
- non stick frying pan
Ingredients
- 2 ripe bananas, mashed
- 1 tsp cinnamon
- 1 tsp baking powder
- 100 g gluten free self-raising flour, (¾ cup)
- 1 tbsp maple syrup
- 140-150 ml dairy-free milk, (I use unsweetened almond)
- 25 g Chocolate, (optional)
Instructions
- In a large mixing bowl add the 2 peeled bananas and mash with a fork. Now add 1 tsp cinnamon, 1 tsp baking powder, 100g self-raising flour (¾ cup), 1 tbsp 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
Notes
Nutrition
Thank you SO much for this recipe! I just had these for breakfast and they were so delicious! The best diary and gluten free pancake recipe yet, and I have tried a good few
Thanks so much Maya 🙂 glad you enjoyed them!
How many grams banana? ‘as they can vary jn size alot, so using to much or to little might ruin the ratio of ingriedents in the recipe??
And Are tgey able to be frozen?
I just use medium bananas which on average are 120g each. Hope that helps 🙂 Yes you could freeze them once cooked
Made these for pancake day. Light, tasty and very easy to make. Will definitely make these again!
What is the calorie count in each pancake
Made these twice now and they are my new favourite way of using up overripe bananas. They are yummy
These are incredible! Tastes like the classic pancakes, but fresher, healthier, and easier to make. I made these 2 days in a row for breakfast after first finding this recipe and wish I had this recipe for years prior. Definitely going to be a dish I will make for years to come.
Yay so pleased you enjoyed them Ali 🙂
Yum yum yum, That’s all I can say.
Thanks James
Just curious, if I were to make these into a mini muffin style at what temp and how long should I bake them for?
Hey Brandi, If making muffins I would follow this recipe instead https://healthylivingjames.co.uk/the-best-free-from-banana-bread/ And I would say same temperature as suggested for the banana bread and try 20-30 minutes instead. Not yet tried it myself 🙂
I didn’t think they could get any better. But oh my 10/10
Thanks Gabs 🙂 so pleased to hear that!!
Made these for breakfast but with raisins instead of chocolate – yummy!!!! Will be making them regularly
Thank you Nicola 🙂 so pleased you enjoyed them!
Family favourite! My toddler has egg and dairy allergies which can make breakfast treats more difficult. These pancakes are delicious and easy to make, so easy a toddler can get involved!
Thanks Jessica 🙂 so pleased to hear the family are enjoying them!