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These fluffy gluten free (and dairy free) banana walnut pancakes are one of our favorite weekend breakfasts. They are easy to make from scratch and they taste just like banana bread. I hope your family loves them too!
Why You'll Love These Banana Nut Pancakes
- They come out nice and fluffy.
- They're easy to make from scratch, no mixer required.
- It's gluten free and dairy free!
Ingredients
Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes. You can use the flour blend of your choice just make sure it has xanthan gum.
Cinnamon
Salt
Baking Powder & Baking Soda - Baking powder makes the pancakes grow nice and fluffy. Baking soda helps them turn a nice golden brown color.
Egg - This recipe only uses one egg to hold everything together. If you want to make a vegan version, I would suggest using an additional banana in place of the egg. The pancakes will come out a little more dense, but the flavor will be wonderful.
Oil - I have tried this recipe with olive oil, vegetable oil, melted coconut oil and melted butter. Any of the these will work great.
Maple Syrup - To sweeten the pancakes just a bit.
Vanilla
Non-Dairy Milk - I usually opt for oat milk but any non-dairy milk will work fine. If you're not dairy free, regular milk will work as well.
Banana - You can't have banana pancakes without the star ingredient.
Walnuts - I have also made these with pecans and they were just as delicious. Use your favorite nuts.
How Do You Make Banana Pancakes
If you've ever made pancakes from pancake mix, this is just as easy.
- Step 1 - Mash your ripe banana until its very wet and no chunks of banana remain.
- Step 2 - Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk together until well mixed.
- Step 3 - Whisk your egg in a small bowl until it's frothy like soap bubbles.
- Step 4 - Add the egg, oil, vanilla, maple syrup, milk and mashed banana to the flour. Whisk together until the dry ingredients are incorporated. It's ok if it's a little lumpy.
- Step 5 - Fold in the nuts with a spatula.
- Step 6 - Cook and eat!
If you prefer to use a pancake mix, you can use that to replace the flour + baking powder + baking soda + salt. Add all the remaining ingredients as specified in the recipe to the pancake mix for a delicious upgrade.
Frequently Asked Questions
Can I use pancake mix in this recipe?
Yes. Pancake mix will replace the flour, baking powder, baking soda and salt in this recipe.
Use 1 ½ cup of your favorite pancake mix. Whisk in the cinnamon. Then follow the remaining directions for the wet ingredients. It will be a great upgrade to boxed pancake mix.
How do you store banana pancakes?
Wrap each pancake in a paper towel and store them in an airtight container in the refrigerator. They will last 4-5 days.
When you’re ready to eat, remove from the refrigerator leaving the paper towel on the pancake microwave for 30-60 seconds until warmed.
Can I replace the nuts in this recipe?
Yes. If you don’t like or want nuts in your pancakes you can replace them with other ingredients. Some of my favorites are mini chocolate chips, blueberries or strawberries, or gluten free granola.
How can I make sure my pancakes are fluffy?
Make sure you’re using cold ingredients. While lots of cookie and cake recipes call for room temperature, you want your eggs and milk to be cold, straight from the refrigerator.
If you're looking for more banana ideas, check out these great recipes!
Gluten Free Banana Bread Coffee Cake
Best Gluten Free Banana Nut Muffins
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Banana Walnut Pancakes
Ingredients
- 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Cinnamon
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Egg
- 3 Tablespoon Oil or melted butter
- 2 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- 1 ¼ Cup Non Dairy Milk may need up to 1 ½ cup
- 1 Ripe Banana mashed
- ¾ Cup Walnuts roughly chopped
Instructions
- Peel your banana and mash it until its very wet and no chunks remain. Set aside.
- Combine flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk together until well combined.1 ½ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Cinnamon, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- In a small bowl, whisk the egg until it's frothy like soap bubbles.1 Egg
- Add the egg, oil, vanilla, maple syrup, 1 ¼ C of milk and mashed banana to the flour mixture. Mix together with a whisk or spatula until the dry ingredients are incorporated. It's ok if it has some small lumps.3 Tablespoon Oil, 2 Tablespoon Maple Syrup, 1 teaspoon Vanilla, 1 ¼ Cup Non Dairy Milk, 1 Ripe Banana
- The batter should be loose enough to spread easily on a pancake griddle. You may need to add up to an additional ¼ cup of milk to reach the desired consistency. You can cook a test pancake first and then add a little more milk if needed if you're unsure.
- Fold the walnuts in with a spatula.¾ Cup Walnuts
- Let the batter sit while you preheat your pan or pancake griddle. If using a pan, heat over medium heat. If using a griddle, heat to 350 degrees.
- Lightly spray your cooking surface with non stick spray. Then lightly wipe the surface with a paper towel.
- Portion out ¼ cup full of batter for each pancake. Cook for 2-3 minutes, until the edges appear dry and there are visible bubbles rising to the surface in the center of the pancake. Flip and cook the second side for about 2 minutes until it's golden brown.
- Place cooked pancakes on a paper towel lined plate. Serve warm.
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