Gluten Free Banana Bread Pancakes

I have never been much of  a pancake person. At least not until recently. The thing is, I’m kind of surprised to find myself at this moment in time really liking, no wait, craving the taste of flavored pancakes. You know? As in pancakes with blueberries. Or Pancakes with Raisins and Cinnamon. Or, let me just come right out with it, Gluten Free Banana Bread Pancakes. They really are my latest food crush! If you like this recipe, you might also enjoy some of my other Vegan Breakfast Recipes such as my favorite Tofu Scramble, or this Vegan Biscuit Casserole. Whatever recipe you try, enjoy!

Gluten-Free Banana Bread Pancakes are also dairy-free, delicious, and ready to devour for your Saturday morning pleasure (or any day of the week)

Do you see why I love these pancakes SO much! In fact, here’s what I’ve been doing. I make a big batch of pancakes on the weekend, place them in a freezer bag, freeze them, and then plop one (or two) in the toaster oven on Sunday morning, or Monday morning, or whatever morning it happens to be. Within minutes I’m sitting at the table with a mouthful of crispy Gluten Free Banana Bread Pancakes.

Life is so good.

Drizzle some maple syrup over a stack of these Gluten Free Banana Bread Pancakes to get your morning started out right!

Why I love Gluten Free Banana Bread Pancakes

Pancakes have always been a little hard for me to stomach because they’re a little too sweet for the beginning of my day. I would walk around feeling like I had a lump in my stomach after eating them. So this recipe solves all that because I used bananas and even some flax seeds to add healthy fiber, natural sugars, and omega-3s. When eating these pancakes fresh from the skillet you’ll enjoy a crispy exterior covering up the soft middle.

Here are some of the beneficial ingredients in this recipe:

  • Bananas
  • Ground Flax Seeds
  • Brown Rice Flour
  • Agave Nectar
  • Cinnamon
  • Plant-based milk (like soy or almond)

What’s so great about these ingredients? Well, in case you’re not tired of these lists yet, here are some of the nutritional benefits of these plant-based ingredients:

  • Bananas include B6, Manganese, Fiber, Biotin, and of course, Potassium.
  • Flax seeds are an excellent source of Omega-3 Fats, Vitamin B1, Copper, Manganese, Fiber, Selenium, and more!
  • Brown Rice Flour is a gluten-free flour that is high in protein, iron, fiber and Vitamin B.
  • Agave Nectar has come under scrutiny lately, but it’s still considered a good alternative when you’re looking to use a sweetener with a low glycemic index.
  • Cinnamon adds fiber, iron, and calcium which may be why it’s oftentimes touted by nutritionists as a good way to regulate blood sugar levels for people with Type II diabetes.
  • It used to be that soy milk was about the only plant milk available, but today there are many options, including rice milk, almond milk, coconut milk, hemp milk and more. Obviously each of these will come with different health benefits, but some consistent benefits include — protein, magnesium, zinc, potassium, iron, and calcium (although sometimes the calcium is added).

Now that all the list-making is over, I just have to say these Gluten Free Banana Bread Pancakes are damn tasty!

Making Banana Bread Pancakes

I simplified the process of mashing bananas and such by putting all the wet ingredients in a food processor. After a quick pulse or two, you’re ready to add that delicious mixture to the flour.

A few minutes later, you’re sitting at the table thinking happy thoughts. Come on, I know you are!

Gluten-Free Banana Bread Pancake Recipe

Speaking of happy thoughts, you know what would make me happier than a punk in a pickle patch? (I don’t really know what that means, but I like the way it sounds so I’m going with it.) Anyway, I’d be happier than two punks in a pickle patch if you’d make this Gluten Free Banana Bread Pancakes recipe and post a photo of it using #NamelyMarly on Instagram or Twitter. It’d make my day!

5 from 1 vote
Gluten-Free Banana Bread with Maple Syrup - a perfect way to start your day
Print
Gluten-Free Banana Bread Pancakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Make these Gluten Free Banana Bread Pancakes over the weekend and enjoy them the rest of the week. These pancakes are easy to make and dairy free too!
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 122 kcal
Author: Namely Marly
Ingredients
  • 3 large bananas
  • cups plant-based milk soy, almond, etc.
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 1 tablespoon corn starch
  • 2 tablespoons dairy-free margarine sliced
  • 2 teaspoons vanilla
  • 2 tablespoons agave nectar
  • 1 cup brown rice flour
  • 1 cup Arrowhead Mills Gluten-Free Pancake Mix or GF pancake mix of your choice
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Toppings: Sliced dairy-free margarine,Maple Syrup, and/or sliced bananas
Instructions
  1. Place the bananas, soy milk, apple cider vinegar, ground flax seeds, and corn starch in a food processor. Pulse until smooth. Add the sliced dairy-free margarine, vanilla and agave nectar and pulse again until combined. Set aside.
  2. In a large bowl combine the brown rice flour, gluten-free pancake mix, baking powder, and cinnamon. Stir to combine.
  3. Place your skillet over medium heat and give it a light coating of vegetable spray or oil.
  4. Pour the banana mixture into the flour mixture and stir until just combined. I prefer a pancake mixture that is slightly thin versus one that is too thick so if you need to add additional plant-based milk do so with one-quarter cup at a time.
  5. Using a quarter cup measure, pour batter in the shape of a circle on your prepared skillet. Repeat with the available space in your skillet, allowing about an inch between each pancake. Cook until the top side of the pancake begins to bubble. You can also use the spatula to pull up a corner of one of the pancakes to make sure they're cooked to a golden color on the bottom. If so, flip the pancakes and cook on the other side for an additional 3-5 minutes until the pancake is golden-colored on both sides. Place on a pan and set either in a warmed toaster oven or oven to stay warm while you prepare the rest of the pancakes.
  6. Serve with sliced margarine, maple syrup and/or sliced bananas.
Nutrition Facts
Gluten-Free Banana Bread Pancakes
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 32mg 1%
Potassium 224mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g 4%
Vitamin A 3.4%
Vitamin C 3.1%
Calcium 6%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

If you love vegan pancake recipes with a creative twist, you have to check these out:

Whatever vegan pancake recipe is filling your fork, enjoy!

Gluten Free Banana Bread Pancakes

Updated by Marly · Permalink

8 Responses to Gluten Free Banana Bread Pancakes

  1. These pancakes are gorgeous! I’d totally eat them. 🙂 When I hear the word “pancake” I start craving them!

    • Thanks, Dionne! One time I had the word “pancake” in a dictionary game. I realized that pancakes are fun to crave…but not so easy to draw! 🙂

  2. I am literally OBSESSED with pancakes. I could eat them for every meal! AND you just blew my mind with the freezing trick.
    My hubby is a banana bread fanatic, so I can’t wait dive face first into a stack of this gluten free goodness! Pinned!

    • Thanks, Taylor! I guess I’m joining you in this pancake obsession! I have more recipes I’m itching to try…soon!

  3. banana pancakes are a weekly Sunday thing in our house. Usually accompanied by Jack Johnson on pandora singing about them too. Love this version!

  4. Hello. These look lovely, will definitely be making them! Since I have been unable to eat gluted, wheat, lactose and soy, I want everything containing it, even things I very rarely used to eat!! Including pancakes now haha. Can I ask why you use the pancake mix with the brown rice flour also?
    Many thanks and thanks for recipe, shall be trying it soon.

    • Hi Tori, so glad you like these pancakes. I used both brown rice flour and the pancake mix because typically a gluten-free recipe requires blending different flours and starches to get loft in the finished product. I wanted to keep this recipe a little more simple than all that. I mean, it is breakfast! 🙂 So I could have gone with just the gluten-free pancake mix, right? Well, that’s true, but I also wanted to add a little “whole grain” feel to the recipe too. Thus, the brown rice flour. I hope that makes sense. xoxo!!

  5. Jana Mejdell

    These are fabulous! They are my go-to pancakes!

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