Fluffy Gluten-Free Banana Pancakes (Dairy-Free)

Published: Mar 24, 2023 by Felicia Lim · This post may contain affiliate links

Fluffy and delicious, these gluten-free banana pancakes are the perfect breakfast or brunch to start any morning. Top these easy pancakes with sliced bananas and a generous drizzle of maple syrup, and you’ll be one happy camper! Totally dairy-free too.

A stack of gluten-free banana pancakes topped with banana slices and maple syrup.

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Pancakes: The Best Way to Start Any Day!
Gluten-Free Banana Pancakes
Why This Recipe Works:
Ingredients You’ll Need:
Recipe Notes + Substitutions:
How to Make Gluten-Free Banana Pancakes (Step by Step):
Dish by Dish Tips/Tricks:
Recipe FAQs:
Other Gluten-Free Banana Recipes to Make:
Gluten-Free Breakfast Ideas to Kick Off Your Day:
Gluten-Free Banana Pancakes (Dairy-Free)

Pancakes: The Best Way to Start Any Day!

There’s nothing better than beginning a day (or a long luxurious weekend) with a big stack of pancakes, especially when they’re topped with fresh fruit and doused in sweet maple syrup. Yuummmm.

Pancakes always make my morning, and some of our favorite pancake recipes include:

Drizzling maple syrup onto a stack of banana-topped pancakes.

Gluten-Free Banana Pancakes

I’ve always been a big fan of bananas – from our favorite moist banana bread, to banana nut muffins to this foolproof 2-ingredient banana ice cream.

Naturally, it was time to finally add banana pancakes to the repertoire, and I’ve used my go-to fluffy classic pancakes recipe as a base for these easy banana pancakes.

Get delicious GLUTEN-FREE recipes each week!

Top down view of sliced bananas on top of dairy-free banana pancakes.

Why This Recipe Works:

Simple Ingredients: The ingredients required for this gluten free pancake recipe are easily accessible at the local grocery store (nothing fancy required!).
Easy to Make: Preparing the batter is just a matter of mixing the wet ingredients with the dry ingredients, and cooking these pancakes are very easy (they may take a bit more time, but nothing complicated at all)!
Amazing Texture and Flavor: Thanks to the baking powder used for making the batter rise, these banana pancakes have a fluffy texture and delicious banana flavor. You’re going to love these!
Totally Gluten-Free or Dairy-Free: The best part is that this banana pancake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

A half-eaten stack of gluten free dairy free pancakes.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free banana pancakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for gf banana pancakes recipe laid out on board.

Recipe Notes + Substitutions:

Bananas: For best results, make sure to use ripe bananas as they will be sweeter compared to unripe bananas. Mash the bananas until you get the consistency of applesauce (smooth or slightly chunky is fine).
Egg: The egg helps to bind the ingredients together, so do not leave it out. I personally have not made these pancakes without eggs, but if you are allergic to eggs would would simply prefer to keep the recipe egg-free and make vegan pancakes, you may replace the egg with acquafaba, flax eggs or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to hear!).
Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the pancake batter and cooked pancakes will be). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand, but you may also use vegetable oils (such as corn oil, coconut oil, olive oil, avocado oil). You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, go ahead and use normal melted butter or ghee instead.
Vanilla Extract: I like to add a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla or don’t have it on hand, you can leave it out.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), as that will ensure a lighter and fluffier final texture. I do NOT recommend using gluten-free blends with heavier flours (such as garbanzo bean flour), as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind better together, so make sure you add it in if your gluten-free flour blend doesn’t already include it.
Baking Powder: Baking powder is the secret in making these pancakes fluffy, so be sure to include it! If possible, use aluminum-free baking powder (this will prevent any metallic taste that some baking powders impart). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use other unsweetened non-dairy milk if you prefer (such as cashew milk, rice milk, oat milk, tigernut milk, coconut milk, etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Sliced Bananas: I like topping these gluten-free banana pancakes with fresh sliced bananas (to go with the whole bananas theme), but you can definitely swap the sliced bananas for other fruits (like strawberries, blueberries, raspberries, blackberries, pears, apples etc.)
Maple Syrup: Drizzling these pancakes with maple syrup adds a beautiful finish. You may also use agave nectar or honey if you prefer. If you diabetic or insulin resistant, I recommend using maple-flavored monkfruit syrup (a maple syrup substitute with a low glycemic index that will not raise your blood sugar as much).

How to Make Gluten-Free Banana Pancakes (Step by Step):

1. Mash Bananas

In a medium bowl, slice and mash the bananas until you get a consistency similar to applesauce (it may be smooth or slightly chunkier, either way is fine).

2. Whisk Egg, Sugar, Oil and Vanilla

In a large bowl, whisk together the egg, sugar, vegetable oil, and vanilla extract until you get a yellow mixture.

3. Whisk Dry Ingredients

In a separate bowl, whisk the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt.

4. Add Dry Ingredients and Milk

Add the dry ingredients to the large bowl with the wet ingredients until you get a thick mixture. Next, add the almond milk and whisk some more until you get a homogeneous pancake batter.

(Note: The batter should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of almond milk or water.)

5. Mix in Mashed Bananas

Mix the mashed bananas into the batter until just combined, but don’t over-mix.

Mixing mashed bananas into pancake batter.

6. Cook Pancakes

Heat a large nonstick skillet (or pancake griddle) over medium-high heat and brush the skillet with oil. Once skillet is hot, pour 1/4 cup of pancake batter in the middle of the skillet to form a round circle.

Let the batter cook for at least 2 minutes (or until bubbles rise to the top of the pancake, the surface is no longer shiny, and the bottom is golden brown), before flipping the pancake over to the other side. Allow the pancake to cook for another 1-2 minutes until it is golden brown on the bottom before removing it from the skillet.

Repeat until all the pancake batter is used.

8. Serve and Enjoy

Serve these fluffy pancakes with sliced fresh bananas and a generous drizzle of maple syrup.

Pouring maple syrup onto a stack of banana pancakes.

Dish by Dish Tips/Tricks:

Use a Pancake Griddle: If you have a pancake griddle, you can drastically reduce cooking time as you’ll be able to cook multiple pancakes at once instead of just one at a time using a non-stick pan. This helps especially if you’re cooking for a crowd of hungry people!
Thicker or Thinner Pancakes: The batter for this recipe will be rather thick, but if you prefer thinner pancakes, feel free to thin the batter with a few extra tablespoons of almond milk or water.
Optional Add-Ins: Feel free to fold in chocolate chips, blueberries, or whatever other opt-ins you fancy into the batter. For extra flavor, you can also add a pinch of ground cinnamon if you like.

Maple syrup drizzling on a stack of banana pancakes.

Recipe FAQs:

How to Store Banana Pancakes:

These gluten-free dairy-free banana pancakes are best eaten fresh, but if you have any leftovers (although I highly doubt that will be so!), you can store the leftover banana pancakes in an airtight container and store in the refrigerator for up to 3 days. Reheat in a skillet before eating.

Taking a forkful of banana pancakes from a stack of pancakes.

Other Gluten-Free Banana Recipes to Make:

Gluten-Free Breakfast Ideas to Kick Off Your Day:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Gluten-Free Banana Pancakes (Dairy-Free)

★★★★★

5 from 1 reviews

Author: Felicia Lim
Total Time: 45 minutes
Yield: 8 pancakes 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Units Scale

2 medium ripe bananas, mashed till the consistency of applesauce
1 egg, beaten
3 tablespoons sugar
2 tablespoons sunflower oil, plus more for greasing the skillet
1 1/2 teaspoons vanilla extract
1 1/2 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk, or more if required
Fresh sliced bananas, for serving
Maple syrup, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Mash Bananas: In a medium bowl, slice and mash the bananas until you get a consistency similar to applesauce (it may be smooth or slightly chunkier, either way is fine).
Whisk Egg, Sugar, Oil and Vanilla: In a large bowl, whisk together the egg, sugar, vegetable oil, and vanilla extract until you get a yellow mixture.
Whisk Dry Ingredients: In a large bowl, whisk the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt.
Add Dry Ingredients and Almond Milk: Add the dry ingredients to the bowl with the wet ingredients, whisking well until you get a thick mixture. Add the almond milk and whisk some more until you get a homogeneous pancake batter. The batter should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of almond milk or water.
Mix in Mashed Bananas: Mix the mashed bananas into the batter until just combined, but don’t over-mix.
Cook Pancakes: Heat a non-stick skillet (or pancake griddle) over medium-high heat and brush with oil. Once skillet is hot, pour 1/4 cup of pancake batter in the middle of the skillet to form a round circle. Let the batter cook for at least 2 minutes (or until bubbles rise to the surface of the batter and the top surface is no longer shiny, and the bottom is golden brown), before flipping the pancake over to the other side. Allow the pancake to cook for another 1-2 minutes until it is golden brown on the bottom before removing it from the skillet. Repeat until all the pancake batter is used.
Serve and Enjoy: Serve the pancakes with fresh sliced bananas and a generous drizzle of maple syrup.

Notes

Bananas: For best results, make sure to use ripe bananas as they will be sweeter compared to unripe bananas. Mash the bananas until you get a consistency similar to applesauce (it may be smooth or slightly chunkier, either way is fine).

Egg: The egg helps to bind the ingredients together, so do not leave it out. I personally have not made these pancakes without eggs, but if you are allergic to eggs would would simply prefer to keep the recipe egg-free, you may replace the egg with acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to hear!).

Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the pancake batter and cooked pancakes will be). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand, but you may also use other vegetable oils (such as corn oil, coconut oil, avocado oil) if you prefer.

Vanilla Extract: I like to add a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla or don’t have it on hand, you can leave it out.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), as that will ensure a lighter and fluffier final texture. I do NOT recommend using gluten-free blends with heavier flours (such as garbanzo bean flour), as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind better together, so make sure you add it in if your gluten-free flour blend doesn’t already include it.

Baking Powder: Baking powder is the secret in making these pancakes fluffy, so be sure to include it! If possible, use aluminum-free baking powder (this will prevent any metallic taste that some baking powders impart). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use other unsweetened non-dairy milk if you prefer (such as cashew milk, rice milk, oat milk, tigernut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

Sliced Bananas: I like topping these gluten-free banana pancakes with fresh sliced bananas (to go with the whole bananas theme), but you can definitely swap the sliced bananas for other fruits (like strawberries, blueberries, raspberries, blackberries, pears, apples etc.)

Maple Syrup: Drizzling these pancakes with maple syrup adds a beautiful finish. You may also use agave nectar or honey if you prefer. If you diabetic or insulin resistant, I recommend using maple-flavored monkfruit syrup (a maple syrup substitute with a low glycemic index that will not raise your blood sugar as much).

Storing: These gluten-free dairy-free banana pancakes are best eaten fresh, but if you have any leftovers (although I highly doubt that will be so!), you can store the leftover banana pancakes in an airtight container and store in the refrigerator for up to 3 days. Reheat in a skillet before eating.

Prep Time: 5 mins
Cook Time: 40 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: gluten-free banana pancakes

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