Easy Fluffy Gluten Free Banana Pancakes

Total Time
15mins
Prep 5 mins
Cook 10 mins

Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!

Ingredients Nutrition

Directions

  1. Mix first three (wet) ingredients.
  2. Mix next four (dry) ingredients.
  3. Mix dry ingredients slowly to wet ingredients till everything is blended well.
  4. Heat pan to 4 (med), add oil, cook test pancake.
  5. Lower heat to 1 or min,.
  6. Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
  7. Use a lid to cook pancake inside out before the outside burns.
  8. MUST COOK ON LOW or they will burn!
Most Helpful

4 5

My son is gluten free and dairy free and we struggle to find recipes that are both easy and taste good. We made these in a Dutch stuffed pancake pan and they were fantastic. I used the Pillsbury gluten free flour mix and almond milk. I also omitted the cinnamon. We stuffed some of these with strawberry jam and some with allergen free mini chocolate chips. My son called them the best "donuts" he ever had. Absolutely recommend these to anyone.

5 5

These are the BEST pancakes! I used almond milk (unsweetened) instead of soy milk and I did not add any sugar (there is enough sweetness in the bananas, in my opinion).<br/><br/> They are super easy to make - I blended the bananas and milk together in my Nutribullet and then mixed all of the other ingredients in a bowl. I used butter on a cast iron skillet at medium heat (and then reduced the heat after a bit) and these worked beautifully. They are absolutely fluffy and delicious plain or with a little bit of maple syrup. I will be using this recipe for pancakes all the time now! Thank you for this!

I had a few problems with the recipe possibly due to operator error and am choosing to leave a comment and not a star rating. I used a rice flour blend and reduced the sugar to 1 tablespoon. A banana was mixed with low fat milk and the egg and an additional banana was diced and added to the batter. Only a portion of the milk and egg mixture were needed and I ended up adding in additional flour as the batter was very thin after being allowed to stand for about 5 minutes. About 3/4 teaspoon Xanthan gum was added as a binder. A cast iron griddle was sprayed with non-stick cooking spray and a small amount of butter melted to cook the pancakes. They were served with warmed maple syrup and garnished with additional banana slices. Made for PAC Spring 2012.