Description
Turn any morning into a celebration with these Gluten-Free Banana Pancakes! Perfectly fluffy, naturally sweetened with ripe bananas, and incredibly easy to make, they are the ultimate ‘Pajama Party’ breakfast. Whether you are hosting a sleepover or just enjoying a lazy Sunday, these pancakes bring the fun without the gluten.
Ingredients
— The Wet Ingredients —
2 large ripe bananas, mashed (about 1 cup)
2 large eggs
¾ cup milk (dairy or almond/oat milk for dairy-free)
1 teaspoon pure vanilla extract
2 tablespoons melted butter or vegetable oil
— The Dry Ingredients —
1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
2 teaspoons gluten-free baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
— Fun Toppings (Optional) —
Sliced strawberries or blueberries
Chocolate chips (ensure gluten-free)
Maple syrup and whipped cream
Instructions
1. Mash & Mix: In a large bowl, mash the ripe bananas with a fork until smooth. Whisk in the eggs, milk, vanilla extract, and melted butter until well combined.
2. Combine: Add the gluten-free flour, baking powder, cinnamon, and salt to the wet ingredients. Stir gently until just combined. *Do not overmix; a few lumps are okay.*
3. Rest: Let the batter sit for 5 minutes. This allows the gluten-free flour to hydrate, resulting in fluffier pancakes.
4. Heat: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.
5. Cook: Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
6. Flip: Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
7. Party Time: Serve warm immediately. Set up a ‘topping station’ with fruit, syrup, and chocolate chips for maximum pajama party fun!
Notes
Banana Ripeness: The spottier and browner the bananas, the sweeter your pancakes will be.
Freezing: These freeze beautifully. Stack cooked pancakes with parchment paper in between and store in a freezer-safe bag for quick breakfasts.
Dairy-Free: Use almond milk and coconut oil instead of dairy milk and butter for a completely dairy-free version.
Flour Tip: If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients to help the pancakes hold their structure.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 9
- Sodium: 280
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 55