Description
These Gluten Free Banana Pancakes are a delicious and simple dish that brings together the sweetness of ripe bananas and the fluffiness of pancakes. Perfect for breakfast or a light meal, this recipe ensures a satisfying bite that’s easy to make and great for families or anyone craving a comforting meal.
Ingredients
Scale
- 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
Instructions
- In a medium bowl, mix the gluten free flour, baking powder, and salt until combined.
- In another bowl, mash the ripe bananas until mostly smooth, then whisk in the egg, vanilla extract, and milk until just combined.
- Combine the dry and wet ingredients, mixing until the batter is nearly fully combined. Then add the melted butter and mix until smooth, ensuring no dry ingredients remain.
- Preheat a griddle or skillet on medium heat and lightly coat with cooking spray, vegetable oil, or butter when hot.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form and the side turns golden brown (about 3-4 minutes), then flip and cook for an additional minute or two.
- Remove from the pan and repeat until all batter is used up.
- Serve warm with your favorite toppings such as butter, maple syrup, or banana slices.
Notes
Make sure the bananas are ripe for the best flavor.
Adjust the cooking time based on your stove’s heat—watch for golden brown edges.
Store any leftover pancakes in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg