Gluten-Free Banana Pancakes – a super-moist pancake recipe filled with bananas and almond flour, completely gluten-free!
You know that Jack Johnson song Banana Pancakes? It’s a great song, and even better breakfast idea! I set out to make the banana-iest banana pancakes. More than just pancakes with bananas, true banana pancakes. And these are just that.
These banana pancakes are super moist and gluten-free. Even though we don’t personally need to avoid gluten, we always aim for a variety of foods and love experimenting with new food ideas (and we ran out of regular flour so we improvised!). We used almond flour in this recipe to give them a little extra protein boost!
Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.
Scrappy cooking for breakfast. These pancakes are a great way to use up old bananas! I store our aging bananas in the freezer and thaw them out to make banana pancakes, banana bread, banana ice cream. No wasted bananas here! Want more tips for reducing food waste? Dive into our 75 Tips for Reducing Food Waste.
These Gluten-Free Banana Pancakes are a yummy weekend morning breakfast, have more protein than regular pancakes, and they’re naturally sweetened and gluten-free!
Ready to make these Gluten-Free Banana Pancakes? Let’s go!
1 – Mash bananas in a large bowl. Then add eggs and whisk to combine.
2 – Add remaining ingredients (almond flour, flaxseed, baking powder, cinnamon and vanilla) to the bowl and whisk to combine.
3 – Cook. Heat a non-stick skillet (I like to use a cast-iron) or griddle over medium heat, add oil. Ladle 1/4 cup of pancake batter to the skillet and let cook until browned and the top is slightly bubbly. This is also where I would add a couple banana slices (when you flip it, the bananas will get all caramelized and yummy…).
Using a spatula, gently flip the pancake and brown the other side. These pancakes can be a bit fragile pre-flip so I like to use a large spatula or two small ones to get under the entire pancake so it doesn’t fall apart mid-flip.
4 – Serve immediately or transfer to a platter and cover to keep warm. Serve with a dollop of almond butter, seasonal fruit and/or a bit of maple syrup. Enjoy!
Gluten-Free Banana Pancakes: Tips, Tricks and Tools
Tools: You will need a skillet (I use my cast-iron) or griddle, spatula and mixing bowls for these banana pancakes.
Start with a hot pan. A hot pan will help keep the cakes from sticking and the oil will form a thin layer between the cake and the pan. If the pan isn’t hot enough, the cake will simply soak up the oil. Note: you don’t want a smoking hot pan either – this will result in a burned outside and raw inside. Medium heat should suffice, but let the pan heat up before putting your batter on.
Resist overmixing. Lumpy batter is okay, don’t overmix.
Quality Ingredients. Use real maple syrup. Don’t waste pancakes with any of that fake syrup. You’ll want to look for syrup that is 100% real maple syrup (like from the actual tree). Watch out for high fructose corn syrup, caramel coloring and gums.
We hope you love this Gluten-Free Banana Pancakes!
- A great scrappy meal to use up those frozen bananas
- A simple from-scratch + gluten-free pancake recipe that’s great for a lazy weekend morning
Love this simple breakfast recipe? Check out our other delicious Healthy Breakfast recipes like this Carrot Cake Oatmeal or our Spiced Pear Oatmeal Bake.
Did you enjoy this Gluten-Free Banana Pancakes as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Gluten-Free Banana Pancakes for later by pinning it to your Breakfast Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Gluten-Free Banana Pancakes creations!
“We do not inherit the Earth from our ancestors – we borrow it from our children.” – Native American proverb
Gluten-free Banana Pancakes
Ingredients
- 4 bananas (ripe) thawed (if frozen)
- 4 eggs
- 1/2 cup almond flour
- 1 tablespoon ground flax
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon olive oil
Instructions
- Mash: In a large bowl, mash bananas and add eggs, whisk until combined.
- Add ingredients: Add almond flour, flax, baking powder, cinnamon and vanilla, whisk until combined.
- Cook: Heat non-stick skillet over medium heat, add oil. Ladle 1/4 cup batter to the skillet and allow to brown. Gently flip using a spatula and brown the other side (they can be a bit fragile pre-flip so I like to use two spatulas so they don’t fall apart mid-flip).
- Enjoy: Serve immediately or transfer to a platter and cover to keep warm.
Equipment
Notes
Nutrition
Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!
That looks yummy! We’ve started doing lots of GF stuff around here but breakfast is the final frontier – partly because we’re too sleepy to try something new! I will give this recipe a go. What did you put on top of them?
Thanks Nicole! These pancakes have been our favorite breakfast lately. We’ve topped them with blueberries and our homemade almond butter in this recipe! Hope you enjoy them!