Whenever we have ripe bananas on the counter, these gluten-free banana muffins or banana waffles are two of my favorite ways to use them. But if my son could have his way, it would be these gluten free banana pancakes that we would eat for every meal! Honestly, I love these pancakes too, just don't tell my kid or he will think he's won me over to the dark side. They are so easy to make from scratch and they taste just like banana bread. I hope your family loves them too!
Why You'll Love This Recipe
- They come out nice and fluffy.
- They're easy to make from scratch, no mixer required.
- It's gluten free and dairy free!
- I've made it many dozens of times, so I know it will come out perfect for you!
- 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.
- 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.
- Oil - I have tried this recipe with olive oil, vegetable oil, melted coconut oil and melted butter. Any of the these will work great.
- Non-Dairy Milk - I usually opt for oat milk or coconut milk, but any non-dairy milk will work fine. If you're not dairy free, regular milk will work as well in the same measure.
- Walnuts - I have also made these with pecans and they were just as delicious. Use your favorite nuts.
Check the recipe card below for full ingredient list and quantities.
Substitutions & Variations
- Not dairy free - if you're not dairy free, use regular milk in place of the non dairy milk in the same measure.
- Make it vegan / egg free - Substitute the single egg in these pancakes for a flax egg. Flax egg is made by combining 1 Tablespoon ground flax meal with 3 Tablespoons water. Let it sit for about 5 minutes, then mix it in as you would the egg. Since you're not getting the air bubbles from whisking the egg, the pancakes will be a little denser than usual.
- No Walnuts / No Nuts - If you don't like walnuts, feel free to use the nut of your choice. We frequently substitute the same amount of chopped pecans. If you want to omit nuts altogether, chocolate chips, gluten free granola, and blueberries all make great substitutions.
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 3: Whisk your egg in a small bowl until it's frothy like soap bubbles.
STEP 5: Whisk together until the dry ingredients are incorporated. It's OK if it's a little lumpy.
STEP 6: Fold in the nuts with a spatula, just a few strokes. 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
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.
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.
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.
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!
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Banana Pancakes
- 1 Ripe Banana mashed
- 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 Egg
- 2 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- 3 Tablespoon Oil or melted butter
- 1 ¼ Cup Non Dairy Milk may need up to 1 ½ cup
- ¾ Cup Walnuts roughly chopped
- Peel your banana and mash it until its very wet and no chunks remain. Set aside.1 Ripe Banana
- 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.2 Tablespoon Maple Syrup, 1 teaspoon Vanilla, 3 Tablespoon Oil, 1 ¼ Cup Non Dairy Milk
- 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.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.