Description
These fluffy, gluten-free banana pancakes are a wholesome and delicious breakfast option perfect for anyone avoiding gluten. Made with overripe bananas for natural sweetness, this recipe delivers pancakes that are crisp on the outside and tender on the inside. Easily adaptable to dairy-free diets, they’re topped with banana slices and can be enhanced with mini chocolate chips, maple syrup, or peanut butter for extra flavor.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups gluten-free 1:1 baking flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup mashed overripe banana (about 2 bananas)
Toppings (optional)
- Sliced bananas
- Mini chocolate chips
- Maple syrup
- Peanut butter
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, and salt. Mix thoroughly to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a separate medium bowl or a large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth and uniform. Stir in the mashed banana until fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined, taking care not to overmix to maintain fluffiness.
- Preheat Cooking Surface: Heat a griddle to 325°F. If using a nonstick pan or skillet over medium-high heat, preheat for a few minutes and lightly grease with oil if necessary to prevent sticking.
- Cook Pancakes: Using a 2-3 tablespoon scoop, portion the batter onto the hot griddle or pan. Cook until edges are set and bubbles form and begin to pop on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve the pancakes topped with sliced bananas and any preferred toppings such as mini chocolate chips, maple syrup, or peanut butter. Enjoy warm.
Notes
- Fluffy on the inside with a slightly crisp exterior and a delicate banana flavor, these gluten-free pancakes are a family favorite.
- This recipe can be made dairy-free by substituting the milk and butter with plant-based alternatives.
- Measure the mashed banana carefully to ensure consistent texture and flavor.
- Use a nonstick griddle or pan for the easiest cooking experience and best pancake release.
- Adjust cooking temperature as needed to avoid burning while ensuring pancakes cook through.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 9 g
- Sodium: 384 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 63 mg
