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Gluten-Free Banana Pancakes (Dairy-Free)


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5 from 1 review

  • Author: Felicia Lim
  • 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

Units Scale

Instructions

  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 large 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 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.
  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 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.
  7. 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