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!
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


  • 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


  • 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.


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.


Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Sodium: 32mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 2.6mg | Calcium: 60mg | Iron: 0.6mg