Description
These fluffy, gluten-free banana pancakes are a delicious and wholesome breakfast option. Made with gluten-free flour and ripe bananas, they offer a perfect balance of sweetness and texture, with a lightly crisp exterior and soft, flavorful inside. They can easily be made dairy-free and are perfect topped with sliced bananas, mini chocolate chips, maple syrup, or peanut butter for a customizable morning treat.
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
- Combine dry ingredients: In a large bowl, mix together the gluten-free flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a medium bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Stir in the mashed banana to the wet mixture.
- Combine wet and dry mixtures: Add the wet ingredients to the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Preheat cooking surface: Preheat a griddle to 325°F or a nonstick pan over medium-high heat. If using a skillet, lightly grease with oil to prevent sticking.
- Cook the pancakes: Using a 2-3 tablespoon scoop, pour the batter onto the hot griddle or pan. Cook until the edges start to set, bubbles form on top, and the first side is golden brown, about 2-3 minutes. Flip and cook for another 1-2 minutes until fully cooked through.
- Serve: Repeat cooking with the remaining batter. Serve the pancakes topped with sliced bananas, mini chocolate chips, maple syrup, peanut butter, or your preferred toppings. Enjoy warm!
Notes
- These pancakes are fluffy on the inside and slightly crisp on the outside with a subtle banana flavor.
- The recipe can be made dairy-free by using plant-based milk and dairy-free butter substitutes.
- Be sure to use overripe bananas for the best sweetness and flavor.
- Don’t overmix the batter to ensure tender pancakes.
- Adjust cooking temperature as needed based on your stove and cookware.
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- 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
