Gluten Free Banana Pancakes

This Gluten-Free Banana Pancakes are a tasty breakfast treat or can be served any time of day! Gluten free dairy free pancakes are easy to make and absolutely delicious! See my tips for making them the best and for freezing them as part of your meal prep process.

A fork is cutting into a stack of gluten-free banana bread pancakes topped with butter and maple syrup.

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 Dairy Free Banana Pancakes.

It’s like these gf banana pancakes 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!

How to Make Gluten Free Banana Pancakes

It’s easy to make this healthy gluten free banana pancakes!

Let’s start with the ingredients. You’ll need these ingredients for this recipe: bananas (ripe is best, but any banana will do), plant-based milk (I love soy or almond milk), apple cider vinegar, ground flaxseed, cornstarch, oat flour (see tips below for making this yourself), gluten free flour, baking powder, baking soda, and vanilla.

Step One: Pulse Together Bananas + Other Ingredients

Let’s begin this recipe by placing the bananas, plant-based milk, apple cider vinegar, ground flax, and cornstarch in a food processor. Pulse until smooth. Add the sliced vegan butter, vanilla, and agave nectar and pulse again until combined.

Step Two: Combine Dry Ingredients

In a large bowl combine the oat flour, gluten-free baking flour, baking powder, and cinnamon. Stir to combine.

Next, place your skillet over medium heat and give it a light coating of vegetable spray or oil.

Pour the banana mixture into the flour mixture and stir until just combined.

Note: decide if you prefer a pancake mixture that is slightly thin versus one that is too thick based on the outcome you want. If you prefer thinner pancakes, keep the batter thin. If you prefer thick and fluffy pancakes, keep the batter thicker. Add more or less plant-based milk based on your preferences.

To pour batter use a quarter cup measure, and pour batter in the shape of a circle on the 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.

When ready, 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.

Serve with vegan butter, peanut butter, maple syrup and/or sliced bananas.

Freezing Pancakes

Do you see why I love these pancakes SO much! In fact, you can make a big batch of pancakes on the weekend, place them in a freezer bag, freeze them.

Then when you’re ready to serve, simply 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.

A drizzle of maple syrup is poured over a stack of Gluten-free Vegan Banana Bread Pancakes.

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!

A collage of photos shows bananas and ingredients in a food process to make 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!

A fork holds a bite of a pancake with a stack of them behind it.

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!

Gluten-Free Banana Bread with Maple Syrup - a perfect way to start your day

Gluten-Free Banana Bread Pancakes

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!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free Banana Bread Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 122kcal
Author: Namely Marly

Ingredients

  • 3 bananas
  • cups plant-based milk soy, almond, etc.
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flaxseed
  • 1 tablespoon cornstarch
  • 2 tablespoons vegan butter sliced
  • 2 teaspoons vanilla
  • 1 tablespoon agave nectar
  • 1 cup oat flour
  • 1 cup gluten free baking flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Toppings: Sliced dairy-free margarine,Maple Syrup, and/or sliced bananas

Instructions

  • Place the bananas, soy milk, apple cider vinegar, ground flax, and cornstarch in a food processor. Pulse until smooth. Add the sliced butter, vanilla and agave nectar and pulse again until combined. Set aside.
  • In a large bowl combine the oat flour, gluten-free flour, baking powder, and cinnamon. Stir to combine.
  • Place your skillet over medium heat and give it a light coating of vegetable spray or oil.
  • Pour the banana mixture into the flour mixture and stir until just combined. See note for batter consistency tips.
  • 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.
  • Serve with vegan butter, peanut butter, maple syrup and/or sliced bananas.

Notes

GLUTEN-FREE: To make these pancakes gluten-free, be sure to use certified gluten-free oat flour or certified gluten-free old-fashioned oats and flour.
*MAKE YOUR OWN OAT FLOUR: To make oat flour out of gluten-free old-fashioned or rolled oats, place 1 cup of oats in a blender or food processor. Pulse until it forms a flour consistency.
PANCAKE MAKING TIP: The thinner the batter, the thinner the pancakes, so add more milk or less depending on your preference. 
FREEZE IT: Pancakes freeze well so they’re perfect for meal prepping. I place cooked pancakes on a tray and place the tray in the freezer. Wait about 30 minutes and the pancakes should be firm. Transfer frozen pancakes to a freezer bag. Doing it this ways prevents the pancakes from sticking together.

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!

A closeup of a stack of pancakes with a pat of butter on the top and maple syrup drizzled down the sides.

Enjoy!

Updated by Marly · Permalink