32+ Delicious Gluten-Free Banana Pancake Recipes to Start Your Day Right

If you’re someone who loves pancakes but is avoiding gluten, you’re in for a treat!

Banana pancakes are not only a delicious breakfast option but also a great way to enjoy a naturally sweet and nutritious start to your day.

Whether you’re gluten-free by necessity or by choice, these gluten-free banana pancake recipes offer a tasty twist on the classic pancake.

With simple ingredients, you can whip up light, fluffy, and satisfying pancakes that everyone will love—no gluten needed!

In this article, we’ll explore some easy and mouthwatering recipes that bring the perfect balance of banana flavor and pancake fluffiness, all while keeping things gluten-free.

Let’s dive into these sweet, healthy, and easy-to-make banana pancakes that will have you looking forward to breakfast every morning.

32+ Delicious Gluten-Free Banana Pancake Recipes to Start Your Day Right

Banana pancakes are a breakfast staple for many, and when made gluten-free, they can be enjoyed by anyone, regardless of dietary needs.

With the recipes shared in this article, you can make a batch of fluffy, naturally sweet pancakes that everyone will love.

Whether you’re looking for something quick and easy or you want to elevate your breakfast with extra toppings, these gluten-free banana pancakes are the perfect solution.

Try them out for your next breakfast or brunch and get ready to indulge in a healthier, yet still delicious, version of your favorite pancakes.

Classic Gluten-Free Banana Pancakes

These fluffy, delicious pancakes are made with ripe bananas and a blend of gluten-free flours. The natural sweetness from the bananas makes them an easy and healthy option for breakfast or brunch. The pancakes have a slight banana flavor with a tender, light texture, making them a hit for everyone, regardless of dietary preferences.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or any non-dairy milk)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, mash the ripe bananas until smooth.
2. Beat the eggs and add them to the mashed bananas along with the vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
5. Slowly pour in the almond milk, mixing until the batter reaches a pancake-like consistency.
6. Heat a non-stick pan over medium heat and grease it with a small amount of butter or coconut oil.
7. Pour a small amount of batter onto the pan, cooking each pancake for 2-3 minutes per side, until golden brown.
8. Repeat until all pancakes are cooked, adjusting the heat as necessary.

Enjoy with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.

These pancakes are a fantastic way to use ripe bananas, offering a deliciously light and naturally sweet breakfast. They are quick to prepare and versatile, making them a family-friendly choice. Plus, you can store leftovers in the fridge for the next day!

Fluffy Almond Flour Banana Pancakes

A little extra protein and a nutty flavor make these almond flour banana pancakes a perfect treat for anyone following a gluten-free or low-carb lifestyle. The almond flour provides a rich, dense texture, while the bananas give them a natural sweetness that keeps you satisfied for hours.

Ingredients:

• 2 ripe bananas, mashed
• 3 eggs
• 1 cup almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. Mash the ripe bananas in a bowl until smooth.
2. In a separate bowl, beat the eggs and add them to the bananas along with the vanilla extract.
3. In another bowl, combine almond flour, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until well combined.
5. Gradually add the almond milk to thin out the batter, stirring until smooth.
6. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
7. Scoop about 1/4 cup of the batter onto the skillet, spreading it out gently. Cook for 2-3 minutes, until small bubbles appear on the surface. Flip and cook for another 2 minutes, until golden and cooked through.
8. Repeat with the remaining batter.

Serve these pancakes with sliced bananas, nuts, or a drizzle of honey. They’re perfect for a weekend breakfast or special brunch.

The almond flour gives these pancakes a rich and slightly nutty flavor, while the bananas provide natural sweetness without needing added sugar. The fluffy texture and protein-packed ingredients make these pancakes not only satisfying but also nutritious. They’re an ideal gluten-free option for anyone craving a decadent yet healthy breakfast.

Banana Coconut Flour Pancakes

Coconut flour is the star ingredient in this recipe, giving the pancakes a delicate coconut flavor and a slightly denser texture. Paired with bananas, these pancakes are naturally sweet and incredibly satisfying. They’re also high in fiber and make for a filling breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 4 eggs
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup coconut milk (or any milk of your choice)
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a bowl, mash the bananas until smooth.
2. In a separate bowl, whisk the eggs and add them to the mashed bananas along with the vanilla extract.
3. In another bowl, whisk together the coconut flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring to combine.
5. Slowly add the coconut milk to the mixture until you get a smooth, slightly thick batter.
6. Heat a skillet over medium-low heat and grease with coconut oil.
7. Scoop 2-3 tablespoons of batter into the skillet for each pancake. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

These pancakes are fantastic with fresh fruit, nut butter, or a drizzle of maple syrup.

Coconut flour absorbs a lot of liquid, so these pancakes have a slightly denser texture. However, they are incredibly satisfying and full of flavor. The combination of bananas and coconut flour is both nutritious and indulgent, making these pancakes a delicious and wholesome way to start your day.

Banana Oat Flour Pancakes

These soft, hearty pancakes are made with oat flour, offering a rich, wholesome texture and a mild, slightly sweet flavor that perfectly complements the natural sweetness of the bananas. Oat flour gives the pancakes a chewy, satisfying bite, and they’re naturally gluten-free, making them a great choice for a healthy breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup almond milk (or other dairy-free milk)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk together the eggs and add them to the mashed bananas along with the vanilla extract.
3. In a separate bowl, combine oat flour, baking powder, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet mixture until well combined.
5. Add the almond milk a little at a time, mixing to create a thick batter.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon about 1/4 cup of batter into the skillet and cook each pancake for 2-3 minutes per side, flipping when golden brown.
8. Repeat with the remaining batter.

These pancakes are perfect when topped with fresh fruit, a drizzle of honey, or a sprinkle of ground nuts. The oat flour adds a wonderful depth to the texture, and the natural sweetness from the bananas makes them irresistible.

The oat flour provides extra fiber and a chewy texture that balances the lightness of the banana. They’re a filling and healthy breakfast option that’s great for anyone looking to fuel their morning in a wholesome way.

Peanut Butter Banana Pancakes

These peanut butter banana pancakes are a delicious twist on the traditional recipe. The rich, nutty flavor of peanut butter pairs perfectly with the sweet bananas, making them a hearty, protein-packed breakfast. They’re gluten-free, satisfying, and full of flavor, perfect for anyone who loves peanut butter.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup peanut butter (smooth or chunky)
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup milk (dairy or non-dairy)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, mash the bananas until smooth.
2. In a separate bowl, whisk the eggs and add them to the mashed bananas, then mix in the peanut butter and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until smooth, then slowly add the milk to create a batter.
5. Heat a non-stick skillet over medium heat and grease it with butter or coconut oil.
6. Spoon 1/4 cup of batter into the skillet, spreading it gently. Cook each pancake for 2-3 minutes on each side, until golden brown.
7. Repeat with the remaining batter.

Serve these pancakes with extra peanut butter, sliced bananas, or a drizzle of maple syrup for a decadent treat.

These pancakes are protein-rich and filling thanks to the peanut butter, while the bananas provide natural sweetness and moisture. The combination of flavors makes these pancakes a crowd-pleasing option that will leave you satisfied for hours.

Banana Chia Seed Pancakes

Chia seeds add a delightful crunch to these banana pancakes, making them extra satisfying. Packed with fiber, protein, and omega-3 fatty acids, these pancakes are not only gluten-free but also a great source of nutrients. The bananas bring a naturally sweet and creamy texture to the mix, creating a perfect balance of flavors.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup almond milk (or any milk of your choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In a separate bowl, whisk together the eggs, then add the bananas and stir well.
3. In another bowl, combine the gluten-free flour, chia seeds, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Slowly add the almond milk to create a batter, adjusting for consistency as needed.
6. Heat a skillet over medium heat and grease with butter or coconut oil.
7. Pour 1/4 cup of batter onto the skillet, cooking for 2-3 minutes on each side, or until golden brown.

These pancakes are delicious with fresh berries, a drizzle of honey, or a sprinkle of extra chia seeds on top. They’re perfect for anyone looking for a nutrient-packed breakfast.

Chia seeds provide a wonderful texture and add healthy fats and fiber to the pancakes, making them more filling. These pancakes are a great way to start your day with a nutritious, hearty meal that keeps you full and energized.

Coconut Banana Pancakes with Dark Chocolate Chips

For a more indulgent breakfast, try these coconut banana pancakes with dark chocolate chips. The combination of coconut, banana, and chocolate makes for a sweet, satisfying treat that is still gluten-free and relatively healthy. The chocolate chips melt into the pancakes, adding a rich, gooey texture to each bite.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup coconut milk
• 1/4 cup dark chocolate chips
• Coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk together the eggs and vanilla extract, then stir in the mashed bananas.
3. In a separate bowl, combine coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing well.
5. Slowly add the coconut milk to adjust the batter to a pancake consistency, and fold in the dark chocolate chips.
6. Heat a skillet over medium-low heat and lightly grease with coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 3-4 minutes on each side, until golden brown.

Serve with extra chocolate chips, coconut flakes, or a drizzle of maple syrup for a luxurious breakfast experience.

The coconut flour gives these pancakes a unique texture, while the chocolate chips provide a sweet and decadent touch. These pancakes are perfect for those who want a little indulgence in their gluten-free breakfast without compromising on flavor or nutrition.

Banana Protein Pancakes

If you’re looking for a breakfast that will help you power through the day, these banana protein pancakes are the perfect choice. They combine the sweetness of ripe bananas with the added benefit of protein powder, making them a filling and nutrient-dense option for active mornings. These pancakes are fluffy, flavorful, and gluten-free, giving you the fuel you need to start your day.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 scoop vanilla protein powder
• 1/2 cup gluten-free flour blend
• 1 tsp baking powder
• 1/4 cup almond milk (or other non-dairy milk)
• 1/2 tsp cinnamon
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, mash the bananas until smooth.
2. In a separate bowl, whisk the eggs and stir in the protein powder, followed by the mashed bananas.
3. In another bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Slowly add the almond milk to adjust the consistency of the batter.
6. Heat a skillet over medium heat and grease with butter or coconut oil.
7. Pour 1/4 cup of batter into the skillet, cooking for 2-3 minutes on each side, until golden brown.

These pancakes are perfect topped with a dollop of Greek yogurt, a drizzle of honey, or fresh fruit.

With the added protein powder, these pancakes provide a great source of energy and are perfect for anyone needing a high-protein breakfast. They’re a filling, nutritious, and gluten-free option that will leave you feeling satisfied and energized.

Banana Zucchini Pancakes

For an extra dose of veggies in your breakfast, try these banana zucchini pancakes. The zucchini adds moisture without altering the flavor much, and the banana naturally sweetens the pancakes. This combo gives you a nutritious, veggie-packed meal that’s still incredibly delicious.

Ingredients:

• 2 ripe bananas, mashed
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 eggs
• 1/2 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup almond milk
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl.
2. In another bowl, beat the eggs and add them to the mashed bananas along with the grated zucchini.
3. In a separate bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Gradually mix the dry ingredients into the wet mixture, followed by the almond milk.
5. Heat a skillet over medium heat and grease with butter or coconut oil.
6. Spoon the batter onto the skillet, cooking each pancake for 2-3 minutes per side, until golden brown.

Serve with fresh fruit or a dollop of yogurt for an extra refreshing treat.

These pancakes are a creative and healthy way to sneak in some extra vegetables, and the zucchini adds a boost of fiber. They’re filling, nutritious, and a great gluten-free breakfast option for anyone looking to add more greens to their diet.

Banana Cinnamon Pancakes

These banana cinnamon pancakes are bursting with flavor, offering the warmth of cinnamon and the natural sweetness of bananas in every bite. The combination of the two ingredients makes for a comforting, aromatic breakfast that’s perfect for chilly mornings. Gluten-free and naturally sweet, these pancakes are sure to please everyone at the table.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 cup almond milk (or other milk of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas until smooth in a mixing bowl.
2. In another bowl, beat the eggs and add the vanilla extract, then stir in the mashed bananas.
3. In a separate bowl, whisk together the gluten-free flour, cinnamon, baking powder, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until well combined.
5. Gradually add the almond milk to achieve the desired batter consistency.
6. Heat a skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

These pancakes are perfect when topped with extra cinnamon, a drizzle of maple syrup, or chopped nuts. They’re a warm and cozy way to start your day.

The cinnamon adds a spicy-sweet kick to the pancakes, making them extra comforting. The bananas provide natural sweetness, creating a balanced and delicious breakfast that everyone will enjoy.

Banana Apple Pancakes

Banana and apple pair perfectly together in these pancakes, creating a sweet and slightly tart flavor. The apples add a bit of texture and moisture, while the bananas provide natural sweetness. This gluten-free recipe is a wonderful way to enjoy a seasonal twist on a classic breakfast dish.

Ingredients:

• 2 ripe bananas, mashed
• 1 apple, grated (peeled if preferred)
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth, then stir in the grated apple.
2. In a separate bowl, whisk the eggs and add them to the banana-apple mixture along with the vanilla extract.
3. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
5. Gradually add the almond milk to thin out the batter if necessary.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking each pancake for 2-3 minutes per side, or until golden brown.

Top with fresh apple slices, a drizzle of maple syrup, or a sprinkle of cinnamon for an extra burst of flavor.

The combination of banana and apple adds layers of flavor and texture to the pancakes, while the cinnamon ties everything together. These pancakes make for a delicious and healthy breakfast, perfect for when you’re craving something slightly fruity and satisfying.

Banana Blueberry Pancakes

Banana and blueberry pancakes are a classic combination that offers the perfect balance of sweetness and tartness. The burst of blueberries adds a refreshing contrast to the rich, naturally sweet bananas. These pancakes are gluten-free and packed with antioxidants, making them both a healthy and indulgent breakfast choice.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh or frozen blueberries
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or other milk of choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In a separate bowl, whisk the eggs and add them to the mashed bananas along with the vanilla extract.
3. In another bowl, combine gluten-free flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Fold in the blueberries gently.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

Serve with extra blueberries, a drizzle of maple syrup, or a dollop of yogurt for a refreshing and satisfying breakfast.

The blueberries provide a burst of flavor with each bite, while the bananas offer natural sweetness and moisture. These pancakes are perfect for anyone who loves fruity and wholesome breakfast options.

Banana Pecan Pancakes

Banana pecan pancakes offer a delightful crunch and a rich, nutty flavor that pairs perfectly with the sweet, soft texture of bananas. The pecans add extra protein and healthy fats, making these pancakes both filling and satisfying. They are a great gluten-free option for a hearty breakfast or brunch.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup pecans, chopped
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup almond milk (or other milk of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In a separate bowl, whisk the eggs and add them to the mashed bananas, followed by the vanilla extract.
3. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until smooth.
5. Stir in the chopped pecans.
6. Gradually add the almond milk to adjust the batter’s consistency.
7. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
8. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

These pancakes are delicious topped with extra pecans, syrup, or a sprinkle of cinnamon for a comforting and crunchy breakfast.

The pecans add a lovely crunch and nutty flavor that complements the softness of the bananas. These pancakes are rich, satisfying, and perfect for anyone craving a heartier, more indulgent gluten-free breakfast.

Banana Matcha Pancakes

These banana matcha pancakes bring a beautiful green color and a unique flavor to the table. Matcha, known for its antioxidant properties, pairs beautifully with the natural sweetness of bananas. These pancakes are gluten-free and offer a refreshing twist on your typical pancake breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 tsp matcha powder
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/4 cup almond milk (or any milk of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas along with the vanilla extract.
3. In a separate bowl, combine gluten-free flour, matcha powder, baking powder, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until well combined.
5. Gradually add the almond milk to adjust the batter’s consistency.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

Serve with a drizzle of honey or a dollop of whipped coconut cream for a delicious and visually stunning breakfast.

The earthy taste of matcha gives these pancakes a refreshing and slightly unique flavor. These are perfect for anyone who loves the taste of matcha or is looking to incorporate more green tea into their diet.

Banana Carrot Pancakes

Carrots and bananas might not seem like a natural pairing, but they work wonderfully together in these gluten-free pancakes. The carrots add moisture, natural sweetness, and a bit of texture, while the bananas provide the classic sweetness we love. These pancakes are a nutritious way to start the day with a veggie twist.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup grated carrots
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup almond milk (or other milk of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In a separate bowl, whisk the eggs and add them to the mashed bananas, followed by the vanilla extract.
3. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Gradually stir the dry ingredients into the wet mixture.
5. Fold in the grated carrots.
6. Gradually add almond milk to thin out the batter to a pancake consistency.
7. Heat a skillet over medium heat and grease with butter or coconut oil.
8. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

These pancakes are great with a drizzle of maple syrup, chopped nuts, or a sprinkle of extra cinnamon for a warm, comforting meal.

The carrots add a subtle sweetness and crunch, making these pancakes a unique and healthy option for anyone looking to enjoy their veggies in a fun and delicious way.

Banana Coconut Milk Pancakes

These banana coconut milk pancakes are a tropical treat that combines the natural sweetness of bananas with the creamy richness of coconut milk. The coconut flavor brings a delightful twist to the traditional banana pancake, making them even more indulgent. These pancakes are gluten-free, dairy-free, and full of flavor, perfect for breakfast or brunch.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup gluten-free flour blend
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk (canned or carton)
• 1/2 tsp vanilla extract
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas along with the vanilla extract.
3. In a separate bowl, combine the gluten-free flour, baking powder, and salt.
4. Gradually stir the dry ingredients into the wet mixture.
5. Slowly add the coconut milk to achieve the desired pancake batter consistency.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter onto the skillet, cooking for 2-3 minutes per side, until golden brown.

Serve with toasted coconut flakes, a drizzle of honey, or fresh fruit for a delicious and tropical breakfast.

The coconut milk provides a rich and creamy texture that enhances the flavor of the bananas. These pancakes are the perfect way to enjoy a taste of the tropics in a gluten-free form.

Banana Almond Flour Pancakes

These banana almond flour pancakes are a low-carb, gluten-free option that combines the sweetness of ripe bananas with the nutty flavor of almond flour. Almond flour gives the pancakes a slightly denser texture, making them more filling while still being incredibly soft and moist. Perfect for those looking for a nutritious and satisfying breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or milk of choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas along with the vanilla extract.
3. In a separate bowl, combine almond flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture.
5. Slowly stir in the almond milk to thin out the batter if necessary.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet and cook each pancake for 2-3 minutes per side until golden brown.

Serve with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup for a delicious and healthy breakfast.

Almond flour makes these pancakes rich in protein and healthy fats, and the bananas provide natural sweetness and moisture. These pancakes are a great option for anyone following a low-carb or paleo diet.

Banana Walnut Pancakes

Banana and walnut is a timeless combination that brings a perfect balance of sweetness and crunch. These gluten-free banana walnut pancakes are not only delicious but also packed with healthy fats and protein from the walnuts, making them a great start to your day.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup walnuts, chopped
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup almond milk (or milk of choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas along with the cinnamon and vanilla extract.
3. In a separate bowl, combine the gluten-free flour, baking powder, and salt.
4. Gradually stir the dry ingredients into the wet mixture.
5. Fold in the chopped walnuts.
6. Slowly add the almond milk to adjust the batter’s consistency.
7. Heat a skillet over medium heat and grease with butter or coconut oil.
8. Spoon 1/4 cup of batter into the skillet, cooking each pancake for 2-3 minutes per side until golden brown.

Top with extra walnuts, a drizzle of honey, or a sprinkle of cinnamon for added flavor.

The walnuts provide a delightful crunch, while the bananas keep the pancakes soft and moist. These pancakes are an excellent choice for a hearty and nutritious breakfast or brunch.

Banana Choco-Coconut Pancakes

For a more indulgent yet still gluten-free breakfast, these banana choco-coconut pancakes are perfect. The bananas provide natural sweetness, while the coconut adds a tropical twist, and the dark chocolate chips give a rich, decadent touch. These pancakes are ideal for satisfying your sweet tooth while staying gluten-free.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup dark chocolate chips
• 1/4 cup shredded coconut
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or milk of choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas, followed by the vanilla extract.
3. In a separate bowl, combine the gluten-free flour, baking powder, and salt.
4. Gradually stir the dry ingredients into the wet mixture.
5. Fold in the dark chocolate chips and shredded coconut.
6. Slowly add the almond milk to thin out the batter to pancake consistency.
7. Heat a skillet over medium heat and grease with butter or coconut oil.
8. Spoon 1/4 cup of batter into the skillet, cooking each pancake for 2-3 minutes per side, until golden brown.

These pancakes are best served with extra chocolate chips, coconut flakes, or a drizzle of syrup.

The dark chocolate chips and shredded coconut make these pancakes feel indulgent and luxurious, but the bananas keep them naturally sweet. It’s a delicious way to start your morning with a touch of tropical flavor and richness.

Banana Pumpkin Pancakes

These banana pumpkin pancakes are a perfect way to enjoy the seasonal flavors of pumpkin while still keeping things gluten-free. The pumpkin adds a creamy texture and a warm, slightly earthy flavor, while the bananas contribute natural sweetness. Together, they create a hearty and comforting breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup pumpkin puree
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup almond milk (or milk of choice)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed bananas along with the pumpkin puree and vanilla extract.
3. In a separate bowl, combine gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Slowly add the almond milk to achieve the desired pancake batter consistency.
6. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side, or until golden brown.

Serve with a dollop of whipped cream, a sprinkle of cinnamon, or maple syrup for added flavor.

The combination of banana and pumpkin creates a delightful, creamy texture, while the spices add warmth and depth to the flavor. These pancakes are perfect for fall or whenever you’re craving a comforting, gluten-free breakfast.

Banana Avocado Pancakes

These banana avocado pancakes are a rich, creamy, and nutrient-packed breakfast option. The avocado adds healthy fats and a smooth texture, while the bananas provide natural sweetness. Together, they create a light and satisfying pancake that is perfect for a healthy, gluten-free start to your day.

Ingredients:

• 2 ripe bananas, mashed
• 1 ripe avocado, mashed
• 2 eggs
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/4 cup almond milk (or milk of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Mash the bananas and avocado in a bowl until smooth.
2. In another bowl, whisk the eggs and add them to the mashed banana-avocado mixture along with the vanilla extract.
3. In a separate bowl, combine the gluten-free flour, baking powder, and salt.
4. Gradually stir the dry ingredients into the wet mixture, stirring until well combined.
5. Slowly add the almond milk to achieve the desired pancake batter consistency.
6. Heat a skillet over medium heat and grease with butter or coconut oil.
7. Spoon 1/4 cup of batter into the skillet, cooking for 2-3 minutes per side until golden brown.

These pancakes are delicious with a drizzle of honey, fresh berries, or a dollop of Greek yogurt for added creaminess.

The avocado provides healthy fats and a velvety texture that pairs beautifully with the sweet bananas. These pancakes are an excellent way to enjoy a gluten-free breakfast that’s both creamy and satisfying.

Note: More recipes are coming soon