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A stack of banana pancakes with maple syrup running down the sides.

Gluten Free Banana Walnut Pancakes

These fluffy pancakes taste just like banana bread for breakfast. This will quickly become one of your favorite gluten free breakfasts.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 4-inch pancakes
Calories: 243kcal

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.
Nutrition Facts
Gluten Free Banana Walnut Pancakes
Amount per Serving
Calories
243
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
5
g
Cholesterol
 
20
mg
7
%
Sodium
 
236
mg
10
%
Potassium
 
163
mg
5
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
Vitamin A
 
158
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
136
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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