Gluten Free Banana Pancakes

4.53 from 19 votes

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.

Prep Time2

Cook Time10

Total Time12

Course: Breakfast, Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: Pancakes

Author: James Wythe

Cost: £2

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)

Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In a sealed container in the fridge for up to 2 days. Reheat in a pan for a couple minutes.

To Freeze: I don't recommend freezing this recipe as the texture won't be the same when defrosted.

Tip 1: Sieving the flour can help generate an even fluffier pancake but not essential to do.

Tip 2: Allow the batter to sit at room temperature for a couple minutes before frying helps the thickness and flavour.

Tip 3: Don't over cook them as you want them slightly gooey in the middle.

Nutrition