The Best Gluten Free Banana Pancakes Recipe! Soft, fluffy & moist – you won’t believe this homemade recipe contains no egg, no sugar and is prepared using oat flour and almond flour! The best bit? It’s simple to prepare and SO delicious!
|Chapter 1||Chapter 2||Chapter 3|
|Why You’ll Love This Recipe||Nutritional Information||Recipe FAQ & Tips|
|Chapter 4||Chapter 5||Chapter 6|
|Similar Breakfast Recipes To Try||Photography & Storytelling||Jump to Recipe|
It was first light. It seemed like the entire world was sleeping except for a kookaburra singing outside the bedroom window. On tippy-toes, I gradually opened my bedroom door inch-by-inch. Every time the door hinge squeaked, I paused, stopped breathing and listened tentatively.
My mum didn’t like to be woken.
Now that I’m older, I don’t either. I’m not a morning person. But oddly enough as a 7-year-old girl, I would sneak into the kitchen every Sunday morning and prepare banana pancakes. Even then, feeding people was natural to me. Especially when it comes to breakfast.
There was something magical about being the first person in the kitchen. Pulling out bowls, mashing ripe bananas with a fork, stirring the thick batter as the world wakes around you. Slowly, dishevelled faces appear, turning on kettles, sitting at the table feverishly waiting for a stack of fluffy pancakes.
Now that I’m older, preparing this recipe from scratch has become intuitive. I don’t need measurements – they are known. Even as I have tinkered with the ingredients to make it sugar-free and gluten-free, the recipe tastes identical to the first day I prepared it. In fact, I would go as far to say it’s the best gluten-free Banana Pancakes recipe I’ve tried – ever!
Ripe bananas, reminiscent of vanilla, nutty almond and gooey maple syrup pair perfectly with a morning coffee and a sprinkle of pecans. There is no better meal for breakfast or brunch.
I am so humbled to share this recipe with you – I’m sure you’ll love it as much as I do! 🙂
- No Eggs! Prepared using flax-meal and almond milk, these homemade banana pancakes are egg-free, dairy-free and vegan!
- Prepared with no sugar and using whole-food ingredients transforms this dish into a healthy banana pancake recipe.
- So so so fluffy, you won’t believe these are gluten-free! Prepared using a balance of almond flour and gluten-free oat flour, these pancakes are nutty and filled with plenty of protein to keep you fuller for longer.
If you’ve ever asked yourself “why are banana pancakes healthy?” I’ve got you covered.
This Banana Pancake recipe contains a number of nutritious and whole food ingredients. Some of my favourite being:
BANANA – Although bananas contain fibre and various antioxidants including vitamin C, they are commonly recommended as a potassium source. Potassium helps regulate fluid balance, muscle contractions and nerve signals. It’s thought to help reduce blood pressure and prevent against stroke and osteoporosis.1
ALMOND FLOUR – Almond flour contains less carbohydrates than wheat flour, however is higher fat making it more calorie dense. Despite this, research does not support a link with consuming almonds with weight gain. In addition to being a great gluten-free alternative, almond flour is incredibly nutritious containing vitamin E, manganese, magnesium and being high in fibre, containing antioxidant and anti-inflammatory properties.2
OATS – Oats are commonly known for their nutritional and health benefits. Rich in fibre, magnesium and zinc, research supports that consuming oats suppresses appetite, keeping you fuller for longer, and supporting weight loss. Oats are also known to contain compounds that contain antioxidants which reduce chronic inflammation.3
OATS & GLUTEN SENSITIVITY – While whole oats are naturally gluten-free, oats are commonly processed in facilities containing gluten which can cause contamination. For this reason, if you have a gluten-intolerance, it’s important to select gluten-free brands only and check the food regulations in your country. If you have coeliac disease, it’s best to seek advice from a medical practitioner as oat consumption can trigger an immune response for some individuals.
- Healthline. 2020. What Does Potassium Do For Your Body? A Detailed Review. [online] Available at: Healthline [Accessed 23 September 2020].
- The Nutrition Source. 2020. Almonds. [online] Available at: Harvard C.H Chan School of Public Health [Accessed 23 September 2020].
- The Nutrition Source. 2020. Oats. [online] Available at: Harvard C.H Chan School of Public Health [Accessed 23 September 2020].
Freezing Banana Pancakes is incredibly simple, if you remember a few helpful tips.
HOW TO FREEZE BANANA PANCAKES:
1. Be sure to freeze your pancakes before you include any syrup or delicious toppings like berries or banana;
2. Prepare pancakes as directed by the recipe and allow them to cool completely. Layer each pancake between waxed paper in a freezer bag or container. Seal and freeze for up to 2 months.
There a few different ways to re-heat your homemade banana pancakes.
OVEN – Reheating a large batch of pancakes is best achieved in the oven. Turn the oven to 110 degrees C and distribute the frozen pancakes on some baking paper. Bake for about 10 minutes, or until warm. Remember to top with your favourite fruit and garnishes!
MICROWAVE – Place 2 frozen pancakes on a microwave safe plate and microwave for between 1 to 1 ½ minutes, or until warm.
TOASTER – Place the frozen pancakes in the toaster and heat until warmed. Be sure to keep an eye on them because they can easily burn. Top with your garnishes and brekkie is served!
The below toppings are absolutely perfect served on top of your homemade banana pancakes.
– Fresh bananas
– Dried Figs
– Passionfruit pulp
SAUCES & SPREAD TOPPINGS:
– Banana liquor
– Butterscotch cream
– Ice cream
– Peanut butter
– Maple syrup
– Macadamia Nuts
- Smashed Avocado On Toast + 3 Variations.
- Vegan, Dairy Free Banana Bread.
- Quinoa Porridge with Rhubarb Compote.
FLUFFY GLUTEN-FREE BANANA PANCAKES
Banana Pancake Dry Ingredients
- 1 tbsp ground flaxseed
- 1 cup gluten-free oat flour*
- 1/4 cup tapioca flour (arrowroot)
- 1 cup almond meal
- 1 tbsp gluten-free baking powder
- 1 tsp ground cinnamon (optional)
- 1/4 tsp sea salt
Banana Pancake Wet Ingredients
- 3/4 cup almond milk
- 1/2 cup filtered water
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 tbsp extra virgin olive oil plus more for brushing
- 2 medium-sized bananas mashed with a fork
- 4 tbsp dried raisins
Prepare Pancake Dry Ingredients
- In a small ramekin combine 1 tbsp ground flax with 3 tbsp of water. Set aside.
- In a large mixing bowl, include the gluten-free oat flour, almond meal, tapioca flour, baking powder, ground cinnamon and sea salt. Stir with a wooden spoon until the dry ingredients are well combined.
Prepare Pancake Wet Ingredients
- Dig a 'well' in the centre of the dry ingredients and include the calmond milk, 1/2 cup of water, maple syrup, vanilla extract and extra virgin olive oil. Stir the wet and the dry ingredients together until combined. (If the mixture is too thick, include an additional 1/4 cup of water)
- Include the mashed banana and raisins into the mixture and stir until combined.
Cook the Banana Pancakes
- Place a medium non-stick frying pan over medium heat and lightly grease with olive oil. Cook ¼ cupfuls of the mixture, in batches, for 3–4 minutes each side or until golden brown and cooked through.
- Serve in a stack with your sliced banana, maple syrup and freshly toasted pecans! Bon Appétit! 🙂
Now It’s Your Turn!
I want to hear from you – what is your favourite breakfast or brunch recipe? Let me know in the comments section below!