If you’re looking for a breakfast that’s naturally sweet, fluffy, and 100% gluten free, these banana pancakes are the perfect choice. Packed with ripe bananas and wholesome ingredients, they’re easy to whip up and ideal for anyone avoiding gluten but craving something warm and satisfying in the morning. Whether you follow a gluten-free diet or just love the flavor of banana pancakes, this recipe brings comfort and flavor to your plate—without the wheat. Light, tender, and full of banana goodness, they make mornings something to look forward to.
Table of Contents
Why You’ll Love This Recipe
• Fluffy and flavorful: Mashed ripe bananas and a touch of baking powder give each pancake a soft, airy bite with natural sweetness—no refined sugar needed.
• Truly gluten free: A blend of certified gluten-free oat flour and almond flour keeps the texture light while making these pancakes safe for anyone avoiding wheat.
• Dairy-free option: Swap regular milk for oat or almond milk and use coconut oil instead of butter for a stack that fits dairy-free diets.
• One-bowl simplicity: Stir the wet ingredients, fold in the dry, and you’re ready to cook—no stand mixer, no complicated steps.
• Nutritious start: Each serving offers slow-digesting oats, potassium-rich bananas, and a boost of fiber to keep you satisfied longer than regular pancakes.
• Freezer-friendly: Make a double batch, freeze the extras, and reheat for quick weekday breakfasts that taste fresh off the griddle.
• Kid-approved: The sweet banana flavor and golden edges make these gluten free banana pancakes a hit with picky eaters and grown-ups alike.
Ingredients
Here’s everything you need to make unbelievably tasty gluten free banana pancakes that are fluffy, naturally sweet, and easy to prepare:
Wet Ingredients:
• 2 large ripe bananas, mashed (about 1 cup) – for sweetness and moisture
• 2 large eggs – helps bind the batter
• ¾ cup unsweetened almond milk (or oat milk) – dairy-free option
• 1 tablespoon maple syrup – optional, for extra sweetness
• 1 teaspoon vanilla extract – enhances banana flavor
• 1 tablespoon melted coconut oil (or butter) – adds richness and helps with browning
Dry Ingredients:
• ½ cup gluten-free oat flour – for hearty texture
• ¼ cup almond flour – adds moisture and softness
• 1 teaspoon baking powder – lifts the pancakes
• ¼ teaspoon ground cinnamon – optional, for flavor depth
• Pinch of salt – to balance the sweetness
Optional Mix-ins:
• ¼ cup mini chocolate chips or chopped walnuts – stir into the batter
• 1 tablespoon chia seeds or ground flaxseed – for added fiber and nutrition
Topping Ideas (optional):
• Sliced banana
• Pure maple syrup
• Almond butter or peanut butter drizzle
• Fresh berries or chopped nuts
Use certified gluten-free ingredients if needed. For thicker pancakes, reduce the almond milk slightly.
Instructions
These gluten free banana pancakes come together quickly with just one bowl and a skillet. Follow these simple steps to make a fluffy, satisfying batch:
Step 1: Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are fine.
Step 2: Add Wet Ingredients
To the mashed bananas, add:
• 2 eggs
• Almond milk
• Maple syrup (if using)
• Vanilla extract
• Melted coconut oil
Whisk until well combined and smooth.
Step 3: Mix in Dry Ingredients
Sprinkle the oat flour, almond flour, baking powder, cinnamon, and a pinch of salt over the wet mixture. Stir gently until just combined—don’t overmix. If the batter looks too thick, add a tablespoon or two of almond milk to loosen it.
Step 4: Preheat Your Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil or nonstick spray.
Step 5: Cook the Pancakes
Scoop about ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
Flip carefully with a spatula and cook another 1–2 minutes, until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Step 6: Serve Warm
Transfer pancakes to a plate and keep warm. Repeat with the remaining batter. Serve with your favorite toppings like sliced bananas, maple syrup, or nut butter.
Tip: If you’re making a large batch, keep cooked pancakes warm in a 200°F (95°C) oven while you finish the rest.
Pro Tips and Variations
Pro Tips for Perfect Gluten Free Banana Pancakes:
• Use ripe bananas: The more brown spots, the better. Ripe bananas add natural sweetness and make the batter smoother.
• Don’t overmix the batter: Stir just until the dry ingredients are combined with the wet ones. Overmixing can make the pancakes dense and tough.
• Let the batter rest (if time allows): A 5-minute rest helps hydrate the flour and creates fluffier pancakes.
• Cook low and slow: Medium heat prevents the outside from burning while the inside cooks through. Gluten-free pancakes are more delicate, so patience pays off.
• Grease the skillet between batches: Use a light coating of coconut oil or butter to prevent sticking and ensure golden edges.
• Flip carefully: Wait until you see bubbles on the surface and the edges look dry before flipping. This helps the pancake hold together better.
Flavorful Variations to Try:
• Oat banana pancakes: Swap in oat flour for a hearty texture and light nutty flavor.
• Add chocolate chips or blueberries: Gently fold into the batter right before cooking for bursts of flavor.
• Cinnamon swirl pancakes: Mix a touch of cinnamon and coconut sugar, and swirl a spoonful onto each pancake as it cooks.
• Make them dairy-free: Use almond milk, coconut oil, and dairy-free chocolate chips if adding extras.
• Boost with protein: Add a tablespoon of nut butter or a scoop of protein powder to the batter.
• Try it vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of regular eggs.
These tips and variations allow you to customize your gluten free banana pancakes just the way you like them—whether you’re craving classic comfort or a creative twist.
Serving Suggestions
These gluten free banana pancakes are naturally sweet, fluffy, and packed with banana flavor—perfect for a cozy breakfast or brunch. Here’s how to serve them for maximum enjoyment:
Topping Ideas:
• Sliced bananas: Layer on extra banana slices for a double banana treat.
• Drizzle of maple syrup or honey: Keep it classic with natural sweetness.
• Nut butters: Almond butter, peanut butter, or cashew butter add richness and protein.
• Fresh berries: Strawberries, blueberries, or raspberries offer a pop of freshness.
• Yogurt or whipped coconut cream: Great for a creamy finish—especially if you’re going dairy-free.
• Chopped nuts or seeds: Add a crunchy texture with walnuts, pecans, or chia seeds.
What to Serve With:
• Scrambled eggs or tofu scramble: Balance the sweetness with something savory.
• Smoothies or fruit juice: A fresh fruit smoothie makes a colorful, nutritious pairing.
• Hot coffee or herbal tea: A warm drink rounds out the meal perfectly.
For Meal Prep or On-the-Go:
• Make a double batch and freeze: Stack cooled pancakes between parchment sheets and freeze in a zip-top bag.
• Reheat in toaster or skillet: They come out warm and crispy in minutes.
• Turn into pancake sandwiches: Spread with almond butter and fold for a breakfast to-go.
Conclusion
These unbelievably tasty gluten free banana pancakes are a breakfast win—easy to make, fluffy, and full of sweet banana flavor. With just a few pantry staples, you can whip up a stack that’s both satisfying and nourishing. Whether you’re living gluten free, cooking for picky eaters, or just want a new pancake favorite, this recipe delivers.
From weekday mornings to lazy weekend brunches, these pancakes are a reliable go-to. Customize them with oats, nut butters, or fresh fruit to match your cravings. Plus, they freeze well, reheat beautifully, and make mornings smoother with every batch.
If you’re looking for a naturally sweet, gluten-free breakfast option that doesn’t compromise on texture or flavor—this is it. Make them once, and they’ll become a staple in your kitchen.
Gluten Free Banana Pancakes
Ingredients
Pancake Batter
- 2 ripe bananas mashed
- 2 eggs
- 1/2 cup gluten-free oat flour
- 1/4 cup unsweetened oat milk
- 1 tsp baking powder gluten-free
- 1/2 tsp cinnamon optional
- 1 tbsp coconut oil melted, plus more for the pan
- 1/4 tsp salt
Instructions
- In a mixing bowl, mash the ripe bananas until smooth.
- Whisk in the eggs, oat milk, and melted coconut oil until combined.
- In a separate bowl, mix oat flour, baking powder, cinnamon, and salt.
- Combine dry ingredients with wet ingredients, stirring until a thick batter forms.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Scoop 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook 2 more minutes.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
- Calories: 230
- Total Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 36g
- Fiber: 4g
- Sugars: 12g
- Protein: 6g
- Cholesterol: 55mg
- Sodium: 160mg
- Potassium: 370mg
- Vitamin A: 80IU
- Vitamin C: 5mg
- Calcium: 80mg
- Iron: 1.3mg
FAQs
How do you keep banana pancakes from sticking?
Make sure your skillet or griddle is well-heated before adding the batter. Lightly grease it with oil, butter, or non-stick spray between each batch to prevent sticking. A non-stick surface also helps.
Can you do banana pancakes without flour?
Yes, you can! Use mashed bananas and eggs as a base, or add oats for structure. These versions are denser but still delicious and naturally gluten-free.
Why are my banana pancakes mushy inside?
If they’re mushy, the heat may be too high, cooking the outside too quickly while the inside remains underdone. Lower the heat and cook slowly to allow even cooking.
Why do my banana pancakes fall apart?
Banana pancakes need a binder. If you’re skipping flour, try adding oats, almond flour, or even chia seeds to help them hold their shape. Let the batter sit for a few minutes to thicken before cooking.
What not to do when making pancakes?
Don’t overmix the batter—this can make the pancakes tough. Also, avoid flipping them too early. Wait until you see bubbles forming and the edges look set before flipping.
Can I put oats in pancakes?
Yes! Oats add fiber and help bind the pancakes. Use whole oats or oat flour for a heartier texture. Let them soak in the wet ingredients briefly for a softer finish.
How do I keep my pancakes fluffy?
Use a leavening agent like baking powder, and don’t overmix the batter. Let the batter rest for a few minutes before cooking to allow it to rise slightly for fluffier results.
