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5 from 25 votes

Fluffy Gluten-Free Banana Pancakes

The Best 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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: Australian, Gluten-free, Healthy, Modern, Vegan, Vegetarian
Servings: 10 pancakes
Calories: 340kcal


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! :)


* Oat Flour Substitute - Measure the same quantity of rolled oats and blitz them in a blender, food processor or NutriBullet until finely ground. 


Calories: 340kcal | Carbohydrates: 39.4g | Protein: 4.3g | Fat: 20.9g | Saturated Fat: 9.1g | Sodium: 108mg | Potassium: 440mg | Fiber: 4.7g | Sugar: 19.7g | Calcium: 38mg | Iron: 2mg