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The Most Fluffy Gluten-Free Banana Pancakes! (GF, DF, V)

stack of banana pancakes, topped with banana slices
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The Quest for Fluffy, Gluten-Free Banana Pancakes

At the beginning of last year, I came across a recipe called “2-Ingredient Banana Pancakes” on Pinterest. The ingredients? Just 1 banana and 2 eggs. My eyes lit up; could it really be that simple? As someone who’s had her fair share of pancakes in life, I was very eager to try this easy version of gluten-free pancakes. I wanted to test its claims, and perfectly enough, had extra ripe bananas on the counter! So off I whisked, and 15 minutes later, took my first bite.

While I understand how the result is reminiscent of a pancake, the 2-ingredient pancake recipe tasted more like banana omelettes to me. Compared to traditional pancakes, these were quite flat, and had more of a crepe texture than pancakes. In addition, due to the fact that it’s only 2 ingredients, the egg flavor was a bit strong for my pancake preference.

If you’re looking for a healthier crepe substitute, by all means, I recommend it! As a “pancake snob”, however, that experience inspired me to come up with a gluten-free banana pancake recipe that is just as simple to make, yet features the lightness and fluffiness of regular pancakes. And just like that, this incredibly FLUFFY Gluten-Free Banana Pancake Recipe was born – and has been a staple in our home since!

RELATED: Mochi Waffles Recipe (Crispy On The Outside, Chewy On The Inside!)

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Straight out of the griddle!

Ingredients to Make Gluten-Free Banana Pancakes

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How to Make Gluten-Free Banana Pancakes

  1. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, sea salt until combined.
  2. In a separate bowl, mash bananas with a fork or whisk. Add in eggs, cashew milk, vanilla, melted coconut oil. Mix until combined.
  3. Add in the dry ingredients into the wet ingredients. Mix until combined. Let sit for 5 minutes.
  4. On low/medium heat, lightly brush or spray griddle or skillet with some coconut oil. Pour 1/4 cup of batter and cook until golden, about 2-3 minutes on each side. Repeat with remaining batter.
  5. Transfer pancakes onto a plate, drizzle with maple syrup, then add your preferred toppings. ENJOY!

Variations

Just like the story of Goldilocks and the Three Bears, everyone prefers their pancakes a little differently – and that’s okay! Here are some ingredients that you can mix into the batter, or top your cooked pancakes with. With these, everyone can make their perfect stack!

  • Rolled Oats: sub in 1/2 cup of rolled oats for 1/2 cup of the oat flour to get some texture!
  • Make it vegan: sub 2 flax eggs for the regular eggs
  • Add fresh fruits: blueberries, strawberries, extra bananas, apples, and more!
  • Add chopped nuts: pecans, almonds, walnuts, pistachios, or cashews!
  • Add Protein Powder: sub 1/4 cup of protein powder for 1/4 cup of the oat flour.
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If you make this recipe, feel free to drop a comment below! I’d LOVE to know what you think!

stack of banana pancakes, topped with banana slices

The Most Fluffy Gluten-Free Banana Pancakes! (GF, DF, V)

DWELL by Michelle
In less than 30 minutes, you can whip up your own stacks of the most fluffy gluten-free banana pancakes, which happen to be both healthy AND delicious. Made with fresh bananas, rolled oats, and other wholesome ingredients, this recipe is the perfect way to start your day! Naturally gluten-free, dairy-free, and vegetarian.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 113 kcal

Ingredients
  

Instructions
 

  • In a medium bowl, whisk together the oat flour, baking powder, cinnamon, sea salt until combined.
  • In a separate bowl, mash bananas with a fork or whisk. Add in eggs, cashew milk, vanilla, melted coconut oil. Mix until combined.
  • Add in the dry ingredients into the wet ingredients. Mix until combined. Let sit for 5 minutes.
  • On low/medium heat, lightly brush or spray griddle or skillet with some coconut oil. Pour 1/4 cup of batter and cook until golden, about 2-3 minutes on each side. Repeat with remaining batter.
  • Transfer pancakes onto a plate, drizzle with maple syrup, then add your preferred toppings. ENJOY!

Notes

*Don’t have oat flour? No problem! Just grind up 1 3/4 cups of rolled oats in your blender and you have homemade oat flour!
Keyword 4th of july snacks, banana, breakfast recipes, dairy-free, easy breakfast recipes, Gluten-Free, oats, pancakes, refined sugar-free, vegan

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