Gluten-free banana pancakes

Fluffy and sweet to just the right degree, gluten-free banana pancakes are a swift and simple solution for making use of those extra-ripe bananas often left lingering in our kitchens, preventing unnecessary waste. This straightforward recipe transforms them into a delightful and nourishing breakfast option. Indeed, the pulp of mature bananas not only lends a tender softness to the pancakes but also infuses them with a delicious flavor. This makes them superb when served alongside other fresh fruits and drizzled with classic maple syrup. Similar to other banana-based recipes — like banana bread and banana chocolate chip cookies — we can tap into the fruit’s inherent sweetness to reduce or, in this case, completely eliminate the need for added sugar. Crafting gluten-free banana pancakes requires no special equipment: all that’s needed for the batter is a bowl and a fork, while a non-stick pan takes care of the cooking. Furthermore, these banana pancakes can also be made dairy-free, offering an inclusive recipe that’s perfect for those with lactose intolerance.
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Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time5 Minutes
  • Cooking time10 Minutes
  • Serving2 servings
  • Cooking methodStove
  • CuisineAmerican
  • SeasonalityEvergreen

Ingredients for approximately 6 banana pancakes

If you have a gluten intolerance, ensure that the following ingredients are labeled “gluten-free” on the packaging: rice flour, plant-based milk, baking powder.

1 banana (ripe; 5 oz – 140 gr of pulp)
1/2 cup rice flour (2.3 oz – 65 gr)
21/2 tablespoons milk (37 ml; or rice milk, coconut milk…)
1 egg (medium size)
1 pinch cinnamon powder
1/3 teaspoon lemon zest (grated)
1 teaspoon baking powder
1 teaspoon sunflower oil
q.s. maple syrup

245,87 Kcal
calories per serving
Info Close
  • Power 245,87 (Kcal)
  • Carbohydrates 45,66 (g) of which sugars 10,97 (g)
  • Proteins 6,88 (g)
  • Fat 5,75 (g) of which saturated 1,75 (g)of which unsaturated 3,65 (g)
  • Fibers 2,51 (g)
  • Sodium 38,43 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


1 Bowl
1 Fork
1 Tablespoon
1 Pan
1 Brush
1 Spatula

How to prepare gluten-free and dairy-free banana pancakes

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To prepare gluten-free banana pancakes, you’ll need 5 oz (140 gr) of ripe banana pulp, typically equivalent to one medium banana. It’s advisable to weigh the pulp after peeling. Slice it into rounds and place it in a bowl. Mash it with a fork until you achieve a smooth mixture.

Then, add the grated lemon zest, cinnamon, rice flour, and baking powder. Begin mixing with a fork and gradually add the milk or plant-based milk, thoroughly incorporating it into the batter.

Finally, add the egg. Continue to work the batter with a spoon until you achieve a fluid and fairly homogeneous mixture.

Heat a non-stick pan and grease it with a drizzle of sunflower seed oil or a teaspoon of butter. Once the pan is very hot, pour two spoonfuls of batter into the center of the pan and lightly spread it with the back of the spoon, forming a pancake approximately 4 inches (10 cm) in diameter.

Pour the banana pancake batter onto the oiled pan

Cook for about a minute over medium heat, then, when small bubbles form on the surface, flip it with the help of a spatula.

Cook the pancake on the other side for about 30 seconds, then remove it from the pan and place it on a plate. Continue this process until you’ve used up all the batter; with these measurements, you’ll get approximately 6 pancakes, enough for two people.

As you finish each gluten-free banana pancake, stack them on top of each other to keep them warm for longer. Serve them garnished with maple syrup and fresh fruit as desired.

How to store gluten-free banana pancakes

Gluten-free banana pancakes are best consumed freshly made, but if there are leftovers, you can store them in the refrigerator for up to the next day and briefly reheat them in a skillet or microwave.

Tips and variations

For gluten-free banana pancakes, there’s no need to add sugar to the batter. The ripe banana is already sweet enough, plus they’ll be garnished with maple syrup, adding sweetness to the dish.
If you’re lactose intolerant, you can prepare these pancakes using rice milk, almond milk, or coconut milk. If you don’t have this need, you can use cow’s milk and a knob of butter to grease the skillet.

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