If you are missing out on one of your favorite breakfast treats, this easy gluten free banana pancakes recipe is a perfect solution. Soft, tender pancakes with just enough pancake flavor are a perfect addition to your breakfast or brunch menu. Nobody will know you are serving a gluten-free breakfast, and they are ideal for making in minutes with no special ingredients other than gluten-free flour!
Gluten Free Banana Pancakes
For those who need a gluten-free option for breakfast, this recipe is a great tried and true option. In our house, pancakes are a family favorite. That means that when my sister, who has celiac disease, is here for a visit, I need something gluten-free. This recipe is loaded with banana flavor and a perfect choice for a fast and easy recipe that is gluten allergy friendly and delicious for everyone at your table.
Are These Vegan Pancakes?
As listed, these pancakes are not vegan due to the inclusion of eggs. If you require a vegan option, you can substitute with any standard vegan egg substitute. Just Egg is an excellent ready-made option, but a flax egg is another great option that is popular and would work well in this recipe.
Are These Gluten Free Pancakes Also Dairy Free?
In general, these would be considered dairy free as they do not contain cow’s milk. However, if you count eggs as dairy, then they would not fit into the dairy free guideline. If you need completely dairy free, without eggs, then follow the recommendations above for using a vegan egg substitute.
What Flour is Best for These Pancakes?
For this particular recipe, I prefer using a 1:1 flour substitute. It makes it much easier to manage and means you have fewer pantry supplies needed. King Arthur and Bob’s Red Mill have excellent one to one flour options that are gluten-free and very easy to find in stores. I have also seen and used Bisquick gluten-free baking mix with success, but would suggest following the suggestions on the box if using for this recipe.
What Kind of Coconut Milk Should I Use?
This recipe does not require the canned coconut milk that is richer and thicker that is often used in sauces and curries. Instead, I use a carton of coconut milk that is often used as a milk substitute for drinking or in cereal. You can use a flavored version or plain.
We keep unsweetened vanilla coconut milk in the pantry and refrigerator at all times, and it works wonderfully in this recipe. It has a very mild flavor and doesn’t take away from the banana you want to highlight in these gluten free banana pancakes.
Can I Add Mix-In’s to These Pancakes?
Of course, you can! The banana itself is a bit of an add into a traditional pancake, but you may also want to add other items to up the flavor or texture in this recipe. Should you decide to add these to your recipe, I recommend no more than 1 of the larger mix in’s or the spice blends as listed.
- 1/4 cup mini chocolate chips, butterscotch chips, white chocolate chips, or peanut butter chips.
- 1/4 cup chopped pecans, walnuts, almonds, or macadamia nuts.
- 1 tsp pumpkin pie spice, apple pie spice, or cinnamon.
- A combined 1 tsp cinnamon, cloves, nutmeg, and ginger.
- 1/4-1/5 cup frozen or fresh blueberries – add to pancakes on griddle for best results.
What Toppings Are Good on Pancakes?
What do you like about your traditional pancakes? In our house, it happens to be a lot of butter and syrup, but below are some great ideas that are tasty, easy to add to your pantry, and ideal for pairing with the banana in this recipe.
- Butter, margarine, peanut butter, Nutella, strawberry jam, blueberry jam, or a favorite preserve or jam.
- Maple syrup, Karo syrup, pancake syrup, chocolate syrup, fruit syrup, or caramel syrup.
- Whipped cream, whipped coconut cream, whipped almond cream, or Cool Whip.
Can I Make These Ahead of Time?
You can definitely make these gluten free pancakes ahead of time. They are good up to 3-4 days in the refrigerator when stored in an airtight container. You may also freeze them for up to 4 months. When freezing pancakes, I recommend placing a piece of parchment paper between each pancake to make it simple for removing just a few at a time to reheat for a fast and easy breakfast.
When reheating, you can heat in 30-second increments int he microwave, or toast like a piece of bread in the toaster for a crisper texture on the outside.
- Gluten-free flour blend
- Baking powder
- Coconut milk
How to Make Gluten Free Banana Pancakes
Preheat a griddle to 350°F or heat a large skillet over medium-high heat.
In a large bowl, whisk together all ingredients until a smooth batter forms.
Spray the griddle or skillet with non-stick spray.
Pour 1/4 cup of the batter onto the prepared griddle leaving space between each pancake.
When the pancakes begin to bubble on top, flip them to continue cooking. Usually around 1-2 minutes per side.
Remove and butter if desired and serve with favorite toppings.
More Tasty Breakfast Recipes
While the list below may not all be gluten-free, there are tons of delicious options you can easily alter to fit a gluten-free diet if needed. These are some of my favorite breakfast or brunch recipes and are ideal for serving up to your family any day of the week. Bookmark or print out your favorites and make them for your family soon!
- Cinnamon French Toast Bread Pudding with Glaze
- Fresh Blueberry Muffins Recipe with Crumble Topping
- How to Make Basic Crepes Perfect Every Time
- The Easiest Oven-Baked Bacon Recipe
- How to Make the Best Mimosa Recipe
- Burst Tomato Frittata with Fontina and Basil Oil
If you are making pancakes on a regular basis, I highly recommend investing in a quality electric griddle. It makes keeping the surface the same temperature easy, and allows you to cook multiple pancakes at once which turns the process into a faster breakfast option.
- 2 1/4 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3 eggs
- 1 banana, mashed
- 2 cups coconut milk
- Preheat a griddle to 350°F or heat a large skillet over medium-high heat.
- In a large bowl, whisk together all ingredients until a smooth batter forms.
- Spray the griddle or skillet with non-stick spray.
- Pour 1/4 cup of the batter onto the prepared griddle leaving space between each pancake.
- When the pancakes begin to bubble on top, flip them to continue cooking. Usually around 1-2 minutes per side.
- Remove and butter if desired and serve with favorite toppings.
King Arthur and Bob's Red Mill gluten-free 1:1 flour blend works best for this recipe.
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Amount Per Serving: Calories: 559Total Fat: 28gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 140mgSodium: 689mgCarbohydrates: 64gFiber: 3gSugar: 4gProtein: 15g