Q1: Can I make gluten-free banana pancakes without eggs?

Yes! Substitute each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). This works well to bind the pancakes, making them perfect for egg-free and vegan diets.

Q2: What’s the best flour to use for gluten-free banana pancakes?

A blend of almond flour and gluten-free oat flour gives the best results—fluffy and flavorful. You can also use all oat flour or try a store-bought gluten-free baking blend. Avoid using just coconut flour, as it makes the pancakes too dense.

Q3: How do I store and reheat leftover pancakes?

Cool leftover pancakes, then store in an airtight container in the fridge for up to three days. For longer storage, freeze them with parchment between each pancake. Reheat in the toaster, oven, or microwave until warm.

Q4: Can I freeze the batter instead of cooked pancakes?

It’s best to freeze the cooked pancakes for the best texture. The batter doesn’t hold up well when thawed, and results can be inconsistent. For quick mornings, cook a big batch ahead and freeze.

Gluten-Free Banana Pancakes: 5 Simple Steps for Stunning

Description

These gluten-free banana pancakes are naturally sweet, fluffy, and packed with comforting banana flavor. Inspired by cozy New York mornings and Greek island roots, this inclusive breakfast brings everyone together around the table.

Ingredients

Scale

2 large ripe bananas (with brown spots)
2 large eggs
1/2 cup almond flour
1/2 cup gluten-free oat flour
1 teaspoon baking powder (gluten-free)
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
Butter or oil, for the pan
Optional: blueberries, chocolate chips, chopped nuts for mix-ins

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Instructions

Mash bananas in a large mixing bowl until mostly smooth.
Add eggs and whisk together with the mashed banana.
Stir in almond flour, gluten-free oat flour, baking powder, milk, vanilla extract, salt, and cinnamon (if using) until just combined. Do not overmix—the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Spoon about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges begin to set (2–3 minutes).
Flip gently and cook 1–2 minutes more, until golden brown and cooked through.
Repeat with remaining batter, greasing pan as needed.
Serve pancakes warm with your favorite toppings—banana slices, maple syrup, almond butter, Greek yogurt, or fresh fruit.

Notes

For nut-free pancakes, substitute the almond flour with more oat flour or coconut flour. For egg-free, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes). Pancakes can be made ahead and frozen in a single layer, then reheated in the toaster or microwave for a quick breakfast.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2-3 pancakes
Calories: 200
Sugar: 8g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg