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These Gluten Free Banana Pancakes are the ultimate sweet treat – delicious, fluffy gluten free pancakes made with just 4 ingredients!
Plus these are banana pancakes with made without egg and using gluten free oat milk, making them both gluten free and vegan.
These simple vegan banana pancakes can be whipped up in a food processor in a matter of minutes and only need to be fried quickly on each side.
They can be on your plate in less than 15 minutes for the perfect gluten free dessert, brunch, or Pancake Day treat!
Top Tips For The Best Gluten Free Banana Pancakes
Choose ripe bananas for a sweeter pancake. These healthy banana pancakes are refined sugar free, so the riper the bananas, the sweeter the pancakes will be. Plus using blackened bananas is a great way to cut down on food waste.
These are great for meal prep! Make these pancakes in bulk and portion them up to reheat, or even freeze them between sheets of baking paper to defrost and eat.
For a perfectly round pancake, pour the batter from 2-3 inches above the pan. This will help the banana pancakes spread into a nice, round shape.
Keep your pancakes warm by wrapping in foil on a plate until you’ve cooked them all – or pop them in a warm oven so they don’t cool down too much.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free banana pancakes with the full quantities. But here are the main ingredients and ideas for any swaps.
- Bananas: I always go for a nice, ripe banana – but this will work with less ripe bananas too. Bananas act as an egg-replacer too, making these vegan.
- Plain Gluten Free Flour: I use the FREEE gluten free plain flour as its the most widely available but any gluten free all purpose, plain or 1:1 flour should work.
- Baking Powder: Not all baking powder is gluten free, so make sure you pick the right one. I’ve got a list of gluten free baking powders in the UK to help!
- Gluten Free Oat Milk: Not all oat milk is gluten free so ensure you choose a gluten free oat milk. You can swap this for any milk – either cow’s milk or another dairy free milk.
I also use a neutral oil for frying, but you can use coconut oil or even butter if you prefer.
How to Make Gluten Free Banana Pancakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free vegan banana pancakes recipe is to make.
Serving Suggestions
I love stacking these banana pancakes high with all sorts of toppings! My favourite things to add to these as a topping are:
- Sliced bananas
- Greek yoghurt
- Honey or Maple Syrup
- Chopped nuts
- Chocolate sauce
Frequently Asked Questions
Here are some FAQs about this easy banana pancakes recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, you can! To freeze these gluten free banana pancakes, simply stack them between small squares of baking paper and freeze so they don’t stick together. You can reheat them from frozen in the microwave or in a pan.
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Gluten Free Banana Pancakes Recipe
Equipment
Ingredients
- 2 very ripe bananas
- 120 g plain gluten free flour
- 1 tsp baking powder
- 150 ml gluten free oat milk
- Oil, for frying
Instructions
- Add all the ingredients to a blender and blitz into a smooth batter.
- Drizzle a little oil to a large frying pan and place on a medium heat. Spoon the mixture into the pan to make 2 pancakes approx 10cm in size.
- Cook for around 1 minute (bubbles should form on top), flip then cook for another minute.
- Remove the pancakes from the pan and repeat until all the batter is used up, then serve.
Notes
- I usually stack the cooked banana pancakes on a plate wrapped in foil to keep them warm while I cook them all.
- Serve in a stack with slices of banana, maple syrup and maybe some chopped nuts. You could also add some Greek yoghurt.
Nutrition
More Gluten Free Pancake Recipes
If you like this recipe then make sure you check out these other gluten free pancakes recipes too…
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