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    Home » Breakfast Recipes

    May 30, 2021

    Gluten-free Banana Pancakes

    Jump to Recipe

    These gluten-free banana pancakes are vegan, sugar-free, and so fluffy! Make this recipe for a healthy breakfast or a post-workout snack!

    a plate with a stack of pancakes with banana slices, hazelnuts and maple syrup on top

    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.
    close up of a plate with a stack of pancakes with banana slices, hazelnuts and maple syrup on top

    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.

    two plates served with pancakes, banana slices, hazelnuts and maple syrup on top. A small bowl with more hazelnuts on the top right corner

    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! 

    a plate with a stack of pancakes with banana slices, hazelnuts and maple syrup on top

    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

    • Fluffy Vegan Pancakes
    • Apple Cinnamon Pancakes
    • Banana Pancakes
    a plate with a stack of pancakes with banana slices, hazelnuts and maple syrup on top

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    a plate with a stack of pancakes with banana slices, hazelnuts and maple syrup on top

    Gluten-free Banana Pancakes

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 11-12 pancakes 1x
    • Category: Breakfast
    • Method: Cook
    • Cuisine: American
    • Diet: Gluten Free
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    Description

    These gluten-free banana pancakes are vegan, sugar-free, and freezer-friendly. Make them for a healthy breakfast or a post-workout snack!


    Ingredients

    Scale
    • 7 oz ripe bananas, sliced (200 g)
    • 2 cups gluten-free rolled oats (200 g)
    • 1 and ½ cups almond milk
    • 2 tbsp maple syrup
    • 1 tsp vanilla extract
    • 1 tbsp lemon juice
    • 2 tsp baking powder
    • ½ tsp baking soda

    Instructions

    1. 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.
    2. 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.
    3. Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
    4. 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.
    5. Serve immediately with your favorite toppings or make a batch and freeze them! 

    Notes

    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!

    Keywords: gluten-free banana pancakes, vegan banana pancakes

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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