These gluten-free banana pancakes are vegan, sugar-free, and so fluffy! Make this recipe for a healthy breakfast or a post-workout snack!
Why you’ll love this recipe
- These pancakes are dairy-free, gluten-free, flourless, and refined sugar-free.
- These pancakes are freezer-friendly.
- This recipe is very easy to make!
- They’re satisfying and so delicious.
Ingredients to make this recipe
These are the ingredients that you will need to make gluten-free banana pancakes:
Bananas: Use ripe bananas for extra sweetness.
Rolled oats: Make sure the rolled oats are gluten-free.
Baking powder: Will make them rise.
Baking soda: Helps to achieve a light and fluffy consistency.
Lemon juice: Use one tablespoon.
Maple syrup: A healthier option than sugar.
Almond milk: Use your favorite brand.
Vanilla extract: Adds extra flavor.
How to make this recipe
To a measuring jug, add the bananas, vanilla extract, maple syrup, almond milk, rolled oats, and lemon juice. Blend with an immersion blender until smooth. You can also use a blender or a food processor.
Then add the baking powder and baking soda and gently mix with a spatula. Let the batter sit for 5 to 10 minutes to thicken.
Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
Once hot, pour a ladle of the batter into the pan and let it cook for about 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat this process until you have used all the batter.
Serve immediately with your favorite toppings or make a batch and freeze them!
Tips for making this recipe
- Don’t overmix the batter: Don’t overmix de batter after adding the baking powder and baking soda. Overmixing will make your pancakes flat and chewy.
- Wait for the batter to thicken: Thick batter is essential for fluffy pancakes! Make sure you wait 5 to 10 minutes before cooking.
- How long to keep in the freezer: Make a batch of this pancake recipe and freeze your pancakes! Please keep them in freezable bags for up to 3 months.
- Cook these pancakes over low heat: You should always cook your pancakes on low heat. Otherwise, they might burn, so don’t rush when cooking pancakes, take your time and enjoy!
More pancake recipes
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Gluten-free Banana Pancakes
Ingredients
- 7 oz ripe bananas sliced (200 g)
- 2 cups gluten-free rolled oats 200 g
- 1 and 1/2 cups almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- To a measuring jug, add the bananas, vanilla extract, maple syrup, almond milk, rolled oats, and lemon juice. Blend with an immersion blender until smooth. You can also use a blender or a food processor.
- Then add the baking powder and baking soda and gently mix with a spatula. Let the batter sit for 5 to 10 minutes to thicken.
- Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
- Once hot, pour a ladle of the batter into the pan and let it cook for about 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat this process until you have used all the batter.
- Serve immediately with your favorite toppings or make a batch and freeze them!