Gluten Free Banana Pancakes
These soft and fluffy gluten free banana pancakes are packed full of fresh banana flavor. They are so easy to make and perfect served warm with your favorite pancake toppings.
Servings: 12 -14 Pancakes
Calories: 213kcal
Ingredients
Ingredients for gluten free banana pancakes
- 350 grams gluten free all purpose flour
- 25 grams light brown sugar
- 3 teaspoons baking powder be sure to check that the baking powder is gluten free as some brands may contain gluten.
- ¼ teaspoon salt
- 2 large (300g) ripe bananas
- 2 large eggs room temperature.
- 250 milliliters milk I used whole milk but you can use your preferred milk such as almond milk for dairy free pancakes.
- 50 grams butter (melted & cooled) plus extra for greasing the pan if needed.
- 1 teaspoon vanilla extract
Instructions
How to make gluten free banana pancakes
- Melt the butter and set it aside to cool slightly. I find it easier to melt the butter in the microwave in short bursts.
- Mix the gluten free flour, sugar, baking powder, and salt in a bowl and set aside.
- In a large bowl, mash the banana, then add the eggs, milk, vanilla extract, and melted butter, and whisk until fully combined.
- Add in the dry ingredients and whisk until no streaks of flour are visible. Set the bowl aside and leave to rest for at least 15 minutes to allow the wet and dry ingredients to hydrate fully.
- Heat a non-stick pan or griddle over a medium heat. Melt a little butter to grease the pan.
- The pancake batter should be thick but pourable. If your batter feels too thick, add a small dash of extra milk until it is thick but pourable.
- Pour the pancake batter into the pan until it spreads out to around 4-inch circle. I use a ladle as I find this easier than using a spoon.
- Cook until bubbles appear and the edges are set. Flip and continue to cook until the bottom is golden brown.
- Repeat with the remaining batter.
- Serve with your preferred topping.
Notes
Tips:
- Tip #1: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
- Tip #2: The banana pancakes will form small bubbles on the top when the pancake is ready to be flipped.
- Tip #3: Use ripe bananas, as this will provide the best flavor, sweetness and will be easier to mash.
- Tip #5: Always weigh ingredients using a digital scale, as this will produce the most accurate results.
Nutrition
Serving: 1Serving | Calories: 213kcal | Carbohydrates: 28.5g | Protein: 6.6g | Fat: 7.9g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.2g | Cholesterol: 151.5mg | Sodium: 174.6mg | Potassium: 154.8mg | Fiber: 1.5g | Sugar: 6.9g