Gluten-Free Banana Pancakes

Craving some pancakes for breakfast? These Gluten Free Banana Pancakes are fluffy, moist, and the perfect sweet way to start your morning! They're so delicious that they'll kick those Monday blues to the curb.

This recipe was originally published on July 25, 2021. It was updated with new information on November 18, 2023.

Ingredients You'll Need

Here are the key ingredients you'll need to make this gluten-free banana pancake recipe:

• Overripe bananas. Bananas that are way too ripe to eat on their own are perfect! Overripe bananas will add more banana flavor to your pancakes and make them more moist than yellow bananas.
• Almond flour. To add flavor and make your banana pancakes super moist! They'll also make your pancakes beautifully light and tender.
• Gluten-free 1-to-1 flour. The combination of almond flour and gluten-free all-purpose flour makes the perfect texture! Almond flour on its own made the pancakes moist and tender but it didn't give the structure I wanted.
• Salt. To enhance the flavors and balance the sweetness.
• Baking powder. Baking powder will add air and make the pancakes fluffy.
• Sugar. Granulated sugar adds a clean sweetness to this recipe, but you can swap it out for caster sugar, cane sugar, or light brown sugar.
• Eggs. This recipe uses 3 eggs, which may sound like more than the standard pancake recipe. Because gluten-free flours lack gluten, I like to add extra protein in the form of eggs to add more structure.
• Milk. My go-to is unsweetened almond milk, but feel free to use whatever milk or non-dairy milk you have in your fridge.
• Vanilla extract. Although vanilla isn't the main flavor in these banana pancakes, it helps to enhance the sweet banana flavor!
• Mix-ins. Mini chocolate chips are my go-to when I make these pancakes, but chopped pecans or walnuts would also be delicious!

How to Make Gluten-Free Banana Pancakes

Step 1: In a bowl, combine almond flour, gluten-free all-purpose flour, sugar, salt, and baking powder.

Step 2: Add the eggs, milk, oil, mashed bananas, and vanilla extract. Mix well and make sure there are no lumps of flour left.

Step 3: Cover the bowl and let the batter rest for 30 minutes.

Step 4: Heat a teaspoon of oil in a nonstick skillet over low to medium-low heat. Pour ¼ cup of batter. Once the pancake has bubbles, about 2 minutes into cooking, flip the pancake to cook for another 2 minutes. If you're adding mix-ins, sprinkle about 1 teaspoon of it on the pancake before flipping over.

Step 5: Serve immediately, or take the cooked pancakes onto a wire rack to prevent them from getting soggy.

Expert Tips

Here are some tips to make sure your gluten-free banana pancakes come out absolutely delicious:

• Rest your batter. It's crucial when making gluten-free pancakes to rest your batter. Gluten-free flours take longer than traditional wheat flour to hydrate properly, so don't skip this step and avoid ending up with a gritty texture.
• Cook the pancakes on low heat. Bananas have a high sugar content, so these pancakes brown easily. Your best bet is to cook it on low or low-medium heat for about 2 minutes per side!
• Don't pat the pancake after you flip it. I don't know if it's human instinct or what, but I feel like many of us tend to pat the pancake with the spatula after you flip it over. Stop yourself! This deflates the pancakes, making them less fluffy.
• Keep them warm in the oven. No one wants to get up while eating to cook more pancakes, so I highly recommend making all the pancakes at once and keeping them warm in the oven. Heat your oven to 200°F (93°C) and put your gf banana pancakes on an oven-safe plate or wire rack and keep them in the oven until ready to serve.
• Have fun with toppings. Feel free to go classic with some butter and maple syrup, but it's always fun to switch it up. Try honey, powdered sugar, whipped cream, chopped nuts, peanut butter drizzle, fudge sauce, or berries!

If you're in the mood for gluten-free crepes rather than pancakes, try this recipe instead!

How to Store Pancakes

Refrigerator: Put cooled gf banana pancakes in an airtight container and store them in the fridge for up to 4 days.

Freezer: Wrap each cooled pancake with plastic wrap, put them in a freezer bag, and store them in the freezer for a month. Although you can heat them up in a microwave, I recommend either the oven or a toaster to avoid getting the pancakes soggy.

More Gluten-Free Breakfast Recipes

• One of my favorite breakfasts is this gluten-free granola. Super easy to make, and so delicious!
• If you love a savory breakfast, try this creamy grits recipe.
• Arepas are another great gluten-free breakfast option! You can slice them in half and fill them with anything you like. I love adding scrambled eggs, bacon, and sliced avocados for breakfast!
• For the fall and winter months, I love having a loaf of my gluten-free pumpkin bread sliced and ready for me to take on the go, or at home with a cup of hot tea.
• These peanut butter breakfast bars are also a great make-ahead option that serves well as midday snacks.
• If you're a fellow muffin lover, try my cranberry orange muffins or my gluten-free banana muffins. Both are moist and fluffy!