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.

Jump to:
- 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:
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.
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!
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.)
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.
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.
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.
Recipe FAQs:
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.
Other Gluten-Free Banana Recipes to Make:
- Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
- Banana Nut Muffins (Gluten-Free, Dairy-Free)
- Super Moist Banana Bread (Gluten-Free, Dairy-Free)
- 2-Ingredient Banana Ice Cream (Gluten-Free, Vegan)
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!
PrintGluten-Free Banana Pancakes (Dairy-Free)
- Total Time: 45 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 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
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
Hello Felicia!
The banana pancakes are so yum 🙂
Anything with bananas always turns out great in taste and flavor – banana bread, banana cake, banana ice-cream and banana pancake is no different. I just love them!
Cheers!
Mum
★★★★★
Yes, banana-anything is always delicious! Especially banana bread 😉
These are great! I second the coconut oil. Definitely try to find some. You’ll love it. Thanks so much for sharing these during our Iron Chef Cook Off on Our Little Family Adventure. Be sure to invite others to stop by and like your recipe on our wall. The winner will be crowned (announced) Friday)
Thanks for dropping by Nicky! Definitely will stop by and see who wins this Friday! Have a great week!!
I like to use coconut oil instead of vegetable or canola oil in baked goods….same results, healthier and a slight hint of coconut!
Hi Ansley! Thanks for the tip! I’ve never tried cooking with coconut oil because I’ve never seen it available in Argentina! But maybe I should try it one day since it seems so many people are recommending it! Thanks for reading & happy weekend!
Your killing me I adore bananas, and I do not. Have any! I love bananas in any shape, form or fashion!
Hey Mary! Thanks for dropping by my blog! If u can get bananas to make these for brunch, I assure u you won’t regret it! Have a good weekend!
Pancakes are one of my favorite breakfast items and I love bananas. Thanks for sharing this awesome recipe will have to give it a try. I also like doing breakfast for dinner once in awhile.
Hi Lucy!
Actually I rarely eat breakfast for dinner, but I’m certain that if I were to choose a breakfast dish to have for dinner, I most certainly would eat pancakes. plus with the hint of bananas in them, it would feel like im eating dinner & dessert at the same time 🙂
OMG PANCAKES!! Lol my family, including yours truly, have very bad track records for making pancakes. Most of the time we just give up and go to the diner for them. BUT if I were ever to brave making them again, I would totes try these out. Bananas AND pancakes? Delicious combo 😀 And coming from a wanna-be city girl, I’m so jealous that you get to live in a capital city!
Jess…!
you soooo have to try these pancakes out! it’s really easy and plus, frying stuff in a pan is much easier than baking (which you’re totally great at!) so this should be a piece of (pan)cake! – yes pun intended!
And i love bananas, i can’t think of how any recipe with bananas can possibly go wrong! because even the pancake batter tastes delicious thanks to the lovely taste of bananas!!
I love the city! and don’t be jealous! I’m sure things are good in New Jersey too 😉 One day I will have to visit New York, and if I do so, I will have to meet you in NJ!!!
Hi, my beautiful friend! I always tell Tim that we should live on a farm. That way, I can tend to my chickens, pigs, horses, grow beautiful vegetables in our massive backyard…He just laughs at me bc he knows all too well of my ignorance.
This is not to say that I’m a city girl. It’s fun visiting places like Seoul, NYC, Mexico City…but I would not want to live there. I’ve gotten too accustomed to Southern hospitality ;). Hence, Austin is perfect for me.
I haven’t had pancakes in such a long time! I remember the first time I ever made them. I wanted to impress my mom, and treat her to a hearty bfast (my ambitious 12 year old self). However, she was horrified when she saw how I was pressing the life out of it with a spatula like I would a Korean pancake. Let’s just say that they were def not “fluffy.”
Hope you have a wonderful week!!
Hahah, Min, you’re so cute! I’m trying to imagine your mum’s horrified face but Im sure she must have been impressed that at 12 years old you were trying to cook for her 🙂
Well.. regarding living in a city – perhaps it could be that I have never lived in the suburbs near the countryside and hence I never experienced the other type of non-city life. I’ve been on farmstays in Australia and New Zealand before but I think it could be quite different!
🙂 flying off to Singapore soon! so excited to be home!!
hugs!!
One of my absolute favorite breakfasts! Thanks so much for stopping by Main St. I’m glad to be visiting your lovely site today.
Thanks for stopping by my site too! Pancakes are such a lovely way to start a morning, aren’t they? 🙂
yum….!!!
they were yum! 🙂 hope you had a good weekend Ruthanne!!
You’re right,Felicia, maybe soya milk would do.
LoL
I absolutely love banana pancakes! This recipe looks really good as well, definitely going to try it out next time, thanks!
Hi!
Thanks for following my blog! Glad you liked this banana pancake recipe – it was really easy to follow and the results were really good 🙂 Plus, we ate so many pancakes it kept it full all the way till dinner 🙂
Have fun experimenting with this recipe! Hope you like the way these banana pancakes taste!
Your recipes are always interesting and well documented…..
Thank you for this one ,which will delight Rene’!
Hello Anna!
Hope you had a nice weekend with Rene!
Glad you liked this pancakes recipe. If you don’t want to add milk because of your lactose intolerance, perhaps you can try with water?
Not sure if it will turn out the same though..
You could be my daughter but you behave ad if you were my mom…..so protective and caring!
Thanks so much!
P.S.what about coco milk?
A kiss
A.
Hmmm i think coco milk might take away the taste of the bananas….! I wouldn’t recommend it.
Looks so good. I think I’ll make this for dinner one night since. I’m a fan of breakfast foods for dinner 🙂
Hello!
Now that you’ve mentioned it – eating breakfast for dinner sounds like a completely cool option. I’ve never tried that because dinner always has to be savory for me, but perhaps I could vary and give my taste buds a little treat one day – breakfast for dinner!
thanks for dropping by! 🙂 have a great week!