Easy Gluten-Free Banana Pancakes (Dairy-Free) Recipe
Fluffy, cloud-soft banana pancakes made with just bananas, eggs, and a gluten-free flour blend. No dairy needed. Sweetener is optional, skip it if you’re serving with syrup. Easy, fast, minimal ingredients and delicious as breakfast or snack.
Servings 11 pancakes (total)
Calories 199kcal
Ingredients
- 2 medium-large ripe bananas mashed (about 3/4 cup)
- 2 large eggs
- 1 cup flour I used my GF flour blend
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- 1 tsp baking soda + 1½ tsp lemon juice add at the end
Optional
- 2 tbsp granulated sugar maple sugar or raw sugar
- Ghee or neutral oil for the pan optional; use only if needed
Instructions
- Mash bananas in a bowl until mostly smooth.
- Whisk in the eggs with the gluten-free flour blend and mix until just combined (don’t overmix).
- Stir in cinnamon, vanilla, and sweetener (if using).
- Stir in baking soda + lemon juice last and gently mix to combine.
- Heat a nonstick pan over medium-low heat. Lightly grease if needed.
- Scoop 2 tbsp batter per pancake into the pan. Cook until bubbles form and edges look set, then flip carefully.
- Cook the second side until cooked through. Repeat with remaining batter, keeping heat low to prevent over-browning.
Notes
- Other gluten free blends: see notes in the post above.
- Sweetener: If serving with maple syrup or sweet toppings, you can omit the sugar.
- Lower heat level: These brown faster because of banana sugars - cook on medium-low.
- Batter texture: Should be thick and scoopable. If too thick, add 1–3 tbsp water. If too thin, add 1–2 tbsp flour.
- Pan: A ceramic nonstick pan works great; ghee/oil is optional if your pan doesn’t stick.
- Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat gently so they stay soft.
Nutrition
Serving: 3pancakes | Calories: 199kcal | Carbohydrates: 34.4g | Protein: 7g | Fat: 4.1g | Fiber: 2.8g
