Name: Gluten Free Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ¼ cups gluten free 1:1 flour (150 grams, recommended king arthur flour measure for measure); 1 teaspoon baking powder (4 grams); ¼ teaspoon salt (3 grams); 2 bananas ripe, mashed; 1 large egg; 1 teaspoon vanilla extract (5 grams); 1 cup milk (240 grams); 2 tablespoons melted butter salted or unsalted (28 grams); cooking spray, vegetable oil, or additional butter for the pan

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Gluten Free Banana Pancakes are a delightful and comforting breakfast treat that quickly becomes a family favorite. These pancakes are fluffy, tender, and bursting with the sweet flavor of ripe bananas, making them a wonderful way to start your day. With the ease of preparation and the simple ingredients, you’ll be reaching for this recipe again and again, whether for a lazy weekend brunch or a weekday breakfast on the go.

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Each bite of these pancakes brings a warm, homey feeling, reminiscent of cozy mornings at home. If you’re looking for a gluten-free option that doesn’t compromise on taste or texture, these Gluten Free Banana Pancakes will surely do the trick. So, gather your ingredients, and let’s whip up a batch that will have everyone asking for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gluten Free Banana Pancakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gluten Free Banana Pancakes

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, these pancakes are an easy breakfast solution.
Irresistible Flavor: The natural sweetness of bananas makes these pancakes deliciously moist and flavorful.
Eye-Catching Appeal: Soft, fluffy pancakes that look as good as they taste make breakfast enjoyable.
Flexible Serving: Perfect for a cozy breakfast, a fun brunch, or even a delightful snack.
Diet-Friendly Options: Naturally gluten-free, this recipe is suitable for those with dietary restrictions.

Ingredients You’ll Need

1 ¼ cups gluten free 1:1 flour (150 grams): This is essential for achieving the right pancake texture. King Arthur Flour’s measure for measure blend works beautifully here, ensuring a light and fluffy result. If you don’t have this specific flour, you can try another gluten-free blend, just check for xanthan gum if it’s not included.
1 teaspoon baking powder (4 grams): This gives the pancakes that perfect lift, making them fluffy and light. Ensure your baking powder is fresh for the best results.
¼ teaspoon salt (3 grams): A small amount of salt enhances the flavors in the pancakes and balances the sweetness.
2 ripe bananas: The riper, the better! Mashed bananas bring natural sweetness and moisture, making these pancakes unique.
1 large egg: This binds the ingredients together and contributes to the fluffiness of the pancakes.
1 teaspoon vanilla extract (5 grams): For a hint of warm, comforting flavor that complements the bananas so well.
1 cup milk (240 grams): This adds the moisture needed for the batter. You can use any kind of milk, including almond or oat milk, for dairy-free options.
2 tablespoons melted butter (28 grams): Butter adds rich flavor and moisture to the pancakes. You can use either salted or unsalted.
Cooking spray, vegetable oil, or additional butter for the pan: This is crucial to prevent the pancakes from sticking and helps achieve a lovely golden brown color.

How to Make Gluten Free Banana Pancakes

Mix Dry Ingredients: In a medium bowl, combine 1 ¼ cups gluten free 1:1 flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Whisk them together until they’re well mixed and fluffy.
Prepare Wet Ingredients: In another bowl, take your 2 ripe bananas and mash them with a fork until mostly smooth; a few lumps are perfectly okay. Then, whisk in 1 large egg, 1 teaspoon vanilla extract, and 1 cup milk until just combined.
Combine Ingredients: Gradually add the dry mixture to the wet mixture, whisking gently. Be careful not to overmix; stop mixing when there are just a few dry spots left. Then, fold in the 2 tablespoons of melted butter until the batter is smooth.
Heat the Pan: Preheat a griddle or skillet over medium heat. Once it’s hot, lightly coat it with cooking spray, vegetable oil, or butter.
Cook the Pancakes: Pour about ¼ cup of the pancake batter onto the heated pan. Cook until bubbles form on the surface and the underside turns golden brown (around 3-4 minutes). Carefully flip the pancake and cook until the other side is golden brown, about 1-2 more minutes.
Repeat Cooking: Remove pancakes from the pan and repeat the process with the remaining batter, adding more cooking spray or butter as needed between batches.
Serve & Enjoy: Serve your warm pancakes with your favorite toppings, such as butter, maple syrup, whipped cream, or banana slices. Enjoy!

Storing & Reheating

If you have any leftover pancakes, let them cool to room temperature before storing. Place them in an airtight container in the refrigerator where they will last for up to 3 days. For longer storage, you can freeze them; just stack them with a piece of parchment paper between each pancake. They can be frozen for up to 3 months. When you’re ready to enjoy them again, reheat in a toaster or on a skillet over low heat for a few minutes, adding a touch of butter or a drizzle of maple syrup to refresh their flavor.

Chef’s Helpful Tips

Avoid overmixing the batter; this can lead to dense pancakes. Mix until just combined for the fluffiest results.
Use room temperature ingredients for the best consistency in your batter.
If the first pancake doesn’t turn out perfectly, adjust the heat on the skillet and keep trying. It’s usually a matter of finding that sweet spot!
Experiment with adding chocolate chips, nuts, or blueberries for an extra flavor boost.
You can prepare the batter in advance; just give it a gentle stir before cooking if it thickens in the fridge.

Crafting Gluten Free Banana Pancakes is simple, and the results are downright delicious. You’ll love how quickly they come together, and they’re perfect for the whole family. Feel free to experiment with toppings and add-ins, creating different variations each time you whip them up. Enjoy the moments around the table that each pancake brings, whether it’s a special breakfast or an everyday delight.

Recipe FAQs

Can I make these pancakes dairy-free?

Absolutely! You can substitute regular milk with your choice of dairy-free alternatives, such as almond milk or oat milk. Just be sure to check that your butter substitute is also dairy-free if you’re avoiding all dairy products.

How can I store leftover pancakes?

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them! Just make sure to separate each pancake with parchment paper to prevent sticking.

What can I replace the egg with for a vegan version?

If you’re looking to make these pancakes vegan, you can replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water and allowed to sit for a few minutes until it thickens) or replace it with a ¼ cup of unsweetened applesauce.

Can I double the recipe?

Sure! Doubling the recipe is a great idea if you’re feeding a crowd or want leftovers for the week. Just remember to adjust your cooking time and make sure your skillet has enough space to accommodate all those golden pancakes!

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