Easy Gluten Free Banana Pancakes

Just look at how fluffy these pancakes are! Ahh so great! I’m super excited to share this recipe with y’all because these banana pancakes turned out super fluffy, SO delicious, and they’re just so easy to make!

This recipe only requires 5 ingredients and the measurements are super simple to remember! You’ll be making these from memory in no time! Aren’t those kinds of recipes the best??

Another thing I love about these pancakes is the moist texture. They aren’t dry at all and they really don’t need any syrup or other toppings to make them more palatable. I usually just eat them plain!

These pancakes are not only gluten free, but also dairy free and have no added sugar or oils! I love that! They are sweetened by the banana and really have just the perfect amount of sweetness to them.

I hope you enjoy this recipe as much as my family does! They’re now a weekend tradition in our house! But also easy enough to make on weekdays, which I do often!

For an easy weekday option, you can freeze a big batch of these and just pop them in a toaster whenever you want! I love doing that!

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Easy Gluten Free Banana Pancakes

• Gluten-Free
• Dairy-Free

5 from 2 votes

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Only 5 ingredients needed to make these extra fluffy banana pancakes! These pancakes are so easy to make, super delicious and fluffy, gluten free, dairy free, and have no added sugar, butter, or oil! The recipe is so simple that you'll be making these from memory in no time! 

Prep Time: 3 minutes mins

Cook Time: 5 minutes mins

Servings: 2 servings

Ingredients 

• 1 cup King Arthur Gluten Free Measure for Measure flour*
• 1 tsp aluminum-free double-acting baking powder
• 1/4 tsp fine sea salt
• 1 large ripe banana
• 1 large egg
• 1 cup full fat coconut milk

Instructions

• Preheat griddle, cast iron pan, or skillet to medium heat.
• Combine dry ingredients in a medium-sized mixing bowl and whisk with fork.
• Add in banana and mash with fork. It will be a crumbly consistency, similar to when you make biscuits.
• Add in egg and coconut milk and stir well to combine.
• Grease pan. When griddle or skillet is hot, grease lightly with avocado or coconut oil.
• Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed (every stovetop is a little different).
• Serve immediately or keep warm in oven until ready to serve. These can also be frozen and reheated in a toaster! Enjoy

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*I have also tested this recipe with Bob's Red Mill 1:1 gluten free flour and you can use that as a substitute. However, I prefer the texture of the pancakes when made with the King Arthur flour. I feel like the pancakes are a little doughy when made with Bob's Red Mill flour.

Category:

• 10 minutes
• American
• Baking & Breads
• Birthday
• Breakfast / Brunch
• Christmas
• Comfort Foods
• Dairy-Free
• Easter
• Fall
• Gluten-Free
• Memorial Day / 4th of July / Labor Day
• Spring
• Summer
• Valentine's Day
• Winter

Author: Kit

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Did you like the recipe? If so, I’d love if you left a review in the comments section! xx Kit