The Best Gluten Free Banana Pancakes Recipe! Soft, fluffy & moist – you won’t believe this homemade recipe contains no egg, no sugar and is prepared using oat flour and almond flour! The best bit? It’s simple to prepare and SO delicious!
| Chapter 1 | Chapter 2 | Chapter 3 |
| Why You’ll Love This Recipe | Nutritional Information | Recipe FAQ & Tips |
| Chapter 4 | Chapter 5 | Chapter 6 |
| Similar Breakfast Recipes To Try | Photography & Storytelling | Jump to Recipe |
It was first light. It seemed like the entire world was sleeping except for a kookaburra singing outside the bedroom window. On tippy-toes, I gradually opened my bedroom door inch-by-inch. Every time the door hinge squeaked, I paused, stopped breathing and listened tentatively.
My mum didn’t like to be woken.
Now that I’m older, I don’t either. I’m not a morning person. But oddly enough as a 7-year-old girl, I would sneak into the kitchen every Sunday morning and prepare banana pancakes. Even then, feeding people was natural to me. Especially when it comes to breakfast.
There was something magical about being the first person in the kitchen. Pulling out bowls, mashing ripe bananas with a fork, stirring the thick batter as the world wakes around you. Slowly, dishevelled faces appear, turning on kettles, sitting at the table feverishly waiting for a stack of fluffy pancakes.
Now that I’m older, preparing this recipe from scratch has become intuitive. I don’t need measurements – they are known. Even as I have tinkered with the ingredients to make it sugar-free and gluten-free, the recipe tastes identical to the first day I prepared it. In fact, I would go as far to say it’s the best gluten-free Banana Pancakes recipe I’ve tried – ever!
Ripe bananas, reminiscent of vanilla, nutty almond and gooey maple syrup pair perfectly with a morning coffee and a sprinkle of pecans. There is no better meal for breakfast or brunch.
I am so humbled to share this recipe with you – I’m sure you’ll love it as much as I do! 🙂
Why you’ll Love This Recipe:
- EGG FREE – Prepared using flax-meal and almond milk, these homemade banana pancakes are egg-free, dairy-free and vegan!
- SUGAR FREE – Prepared with no refined sugar or sweeteners, this whole-food pancake recipe is super healthy (and delicious!)
- FLUFFY & GLUTEN-FREE – These pancakes are so fluffy you won’t believe they’re are gluten-free!
- PROTEIN – Prepared using a balance of almond flour and gluten-free oat flour, these pancakes are nutty and protein-packed, to keep you feeling fuller for longer.
Healthy Banana Pancakes:
If you’ve ever asked yourself “why are banana pancakes healthy?” I’ve got you covered.
This Banana Pancake recipe contains a number of nutritious and whole food ingredients. Some of my favourite being:
BANANA – Although bananas contain fibre and various antioxidants including vitamin C, they are commonly recommended as a potassium source. Potassium helps regulate fluid balance, muscle contractions and nerve signals. It’s thought to help reduce blood pressure and prevent against stroke and osteoporosis.1
ALMOND FLOUR – Almond flour contains less carbohydrates than wheat flour, however is higher fat making it more calorie dense. Despite this, research does not support a link with consuming almonds with weight gain. In addition to being a great gluten-free alternative, almond flour is incredibly nutritious containing vitamin E, manganese, magnesium and being high in fibre, containing antioxidant and anti-inflammatory properties.2
OATS – Oats are commonly known for their nutritional and health benefits. Rich in fibre, magnesium and zinc, research supports that consuming oats suppresses appetite, keeping you fuller for longer, and supporting weight loss. Oats are also known to contain compounds that contain antioxidants which reduce chronic inflammation.3
OATS & GLUTEN SENSITIVITY – While whole oats are naturally gluten-free, oats are commonly processed in facilities containing gluten which can cause contamination. For this reason, if you have a gluten-intolerance, it’s important to select gluten-free brands only and check the food regulations in your country. If you have coeliac disease, it’s best to seek advice from a medical practitioner as oat consumption can trigger an immune response for some individuals.
In Australia, due to Government Food Standard Regulations, it is not possible to label oats “gluten-free”. Therefore select brands which outline “uncontaminated”, “wheat free” or “low gluten”.
- Healthline. 2020. What Does Potassium Do For Your Body? A Detailed Review. [online] Available at: Healthline [Accessed 23 September 2020].
- The Nutrition Source. 2020. Almonds. [online] Available at: Harvard C.H Chan School of Public Health [Accessed 23 September 2020].
- The Nutrition Source. 2020. Oats. [online] Available at: Harvard C.H Chan School of Public Health [Accessed 23 September 2020].
Gluten-Free Banana Pancakes FAQ & Tips:
Freezing Banana Pancakes is incredibly simple, if you remember a few helpful tips.
HOW TO FREEZE BANANA PANCAKES:
1. Be sure to freeze your pancakes before you include any syrup or delicious toppings like berries or banana;
2. Prepare pancakes as directed by the recipe and allow them to cool completely. Layer each pancake between waxed paper in a freezer bag or container. Seal and freeze for up to 2 months.
There a few different ways to re-heat your homemade banana pancakes.
OVEN – Reheating a large batch of pancakes is best achieved in the oven. Turn the oven to 110 degrees C and distribute the frozen pancakes on some baking paper. Bake for about 10 minutes, or until warm. Remember to top with your favourite fruit and garnishes!
MICROWAVE – Place 2 frozen pancakes on a microwave safe plate and microwave for between 1 to 1 ½ minutes, or until warm.
TOASTER – Place the frozen pancakes in the toaster and heat until warmed. Be sure to keep an eye on them because they can easily burn. Top with your garnishes and brekkie is served!
The below toppings are absolutely perfect served on top of your homemade banana pancakes.
FRUIT TOPPINGS:
– Apricots
– Fresh bananas
– Blackberries
– Blueberries
– Cherries
– Dates
– Dried Figs
– Mango
– Orange
– Passionfruit pulp
– Pomegranate
– Raisins
– Raspberries
– Strawberries
SAUCES & SPREAD TOPPINGS:
– Banana liquor
– Butter
– Butterscotch cream
– Caramel
– Chocolate
– Cream
– Custard
– Honey
– Ice cream
– Peanut butter
– Maple syrup
– Rum
– Yoghurt
NUT TOPPINGS:
– Almonds
– Cashews
– Macadamia Nuts
– Pecans
– Walnuts
More Plant-Based Breakfasts to Try:
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Banana Pancakes Photography:
Fluffy Gluten-Free Banana Pancakes
Ingredients:
Banana Pancake Dry Ingredients
- 1 tbsp ground flaxseed
- 1 cup gluten-free oat flour*
- 1/4 cup tapioca flour (arrowroot)
- 1 cup almond meal
- 1 tbsp gluten-free baking powder
- 1 tsp ground cinnamon (optional)
- 1/4 tsp sea salt
Banana Pancake Wet Ingredients
- 3/4 cup almond milk
- 1/2 cup filtered water
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 tbsp extra virgin olive oil plus more for brushing
- 2 medium-sized bananas mashed with a fork
- 4 tbsp dried raisins
Instructions:
Prepare Pancake Dry Ingredients
- In a small ramekin combine 1 tbsp ground flax with 3 tbsp of water. Set aside.
- In a large mixing bowl, include the gluten-free oat flour, almond meal, tapioca flour, baking powder, ground cinnamon and sea salt. Stir with a wooden spoon until the dry ingredients are well combined.
Prepare Pancake Wet Ingredients
- Dig a 'well' in the centre of the dry ingredients and include the calmond milk, 1/2 cup of water, maple syrup, vanilla extract and extra virgin olive oil. Stir the wet and the dry ingredients together until combined. (If the mixture is too thick, include an additional 1/4 cup of water)
- Include the mashed banana and raisins into the mixture and stir until combined.
Cook the Banana Pancakes
- Place a medium non-stick frying pan over medium heat and lightly grease with olive oil. Cook ¼ cupfuls of the mixture, in batches, for 3–4 minutes each side or until golden brown and cooked through.
- Serve in a stack with your sliced banana, maple syrup and freshly toasted pecans! Bon Appétit! 🙂
Notes:
Nutrition:
Disclosure:
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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Now It’s Your Turn!
I want to hear from you – what is your favourite breakfast or brunch recipe? Let me know in the comments section below! 
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
Nikki Wayne says
I’ll surely love these pancakes. Thanks for sharing the recipe.
Kylie - Curated Life Studio says
My pleasure Nikki, I’m sure you’ll love them! 🙂
Knashz says
Gluten free? Sounds great for those who prefer their food without gluten! Banana pancakes sound delightful!
Kylie - Curated Life Studio says
I love being able to include options that all people can enjoy despite their dietary restrictions! Thanks for your comment Knashz.
Kileen says
It’s so incredible that you would make your family breakfast when you were 7! These pancakes look really yummy with all of those toppings! I loooove pancakes so much!
Kylie - Curated Life Studio says
I know, right? Pancakes are the best! It is the toppings which make all the difference though! 🙂
Krysten Quiles says
Oh my gosh those look DELISH, I would be totally down for trying these!
Kylie - Curated Life Studio says
Thanks Krysten! I would love to hear how they turn out! 🙂
Renata Feyen says
Wow, at 7 already making things like banana pancakes. I never tried those but they look amazing 🙂
rachel says
Oooh! These look SUPER good! And all of those toppings sound awesome!
Ayesha says
Your pancakes look so yummy! 😋👌 You’re making me hungry with your post. Thanks for the recipe
Marjie Mare says
My daughters and I love banana bread but we never thought about making banana pancakes.
Thanks for sharing, we’re going to prepare these over the weekend!
Heidi says
This looks so delicious. I Love pancakes!
(And your photographs are stunning!)
Loree L says
I tried this recipe as a New Year’s breakfast and WOW! I had no idea that healthy banana pancakes could be so delicious!
Kylie - Curated Life Studio says
Thanks Loree! I love how deceptively delicious this recipe is! Happy New Year! 🙂 x
Kimberly says
I’m was so surprised that this recipe contained no eggs. I was a little sceptical at first but they were perfect!
Kylie - Curated Life Studio says
That’s made my day Kimberly, I’m so glad to hear you loved them! 🙂
Darnell Gooding says
I had a few brown bananas I wasn’t sure what to do with – these turned out amazing! So fluffy and moist! I’ll be trying these again for sure, thank you.
Liane Rezentes says
I love these these pancakes are made with almond meal! They turned out soo nutty and fluffy – it was such a morning treat. Thank you!
Kylie - Curated Life Studio says
I’m so glad you liked them, Liane! I always love playing around with recipes and trying to make them gluten-free. 🙂
Corinne says
I am so grateful I stumbled on this recipe – I’ve been looking for an almond flour pancake recipe for ages.
They turned out delicious, my kids love them! Thank you.
Bespoke Traveler says
How timely for me…I’m just looking to get into a healthier way to make pancakes at home. Wishing you the very best in the new year.