Calling all pancake lovers with gluten sensitivity or celiac disease! These delightful Gluten-Free Banana Pancakes are the perfect way to start your day. Made with a combination of almond flour and oat flour, these pancakes are not only gluten-free but also packed with flavor. With the addition of mashed bananas, they're moist and fluffy, with a hint of natural sweetness. And let's not forget the variety of toppings and optional mix-ins you can add to create your perfect pancake experience. From classic butter and syrup to decadent chocolate chips and fresh berries, the possibilities are endless. So, grab your spatula and get ready to indulge in a delicious and satisfying breakfast or brunch that won't compromise your dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES
Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.
Provided by CarolineT
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
- Fold blueberries and banana into the batter; stir gently to combine.
- Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 26.3 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 257.3 mg, Sugar 8.3 g
GLUTEN-FREE BANANA PANCAKES
When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan
Provided by Taste of Home
Time 20m
Yield 12 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GLUTEN-FREE BANANA-WALNUT PANCAKES
I like to serve these on a Sunday morning. Even the kids' picky gluten-eating friends ask for seconds.
Provided by Shauna Ahern
Categories main-dish
Time 50m
Yield about 12 pancakes
Number Of Ingredients 12
Steps:
- Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
- Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
- Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
- Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.
EASY FLUFFY GLUTEN FREE BANANA PANCAKES
Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!
Provided by BethyBaby
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three (wet) ingredients.
- Mix next four (dry) ingredients.
- Mix dry ingredients slowly to wet ingredients till everything is blended well.
- Heat pan to 4 (med), add oil, cook test pancake.
- Lower heat to 1 or min,.
- Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
- Use a lid to cook pancake inside out before the outside burns.
- MUST COOK ON LOW or they will burn!
GLUTEN-FREE NATURALLY SWEETENED BANANA PANCAKES
A couple years ago my family went on a low-sugar, dairy-free, and gluten-free diet. This recipe is sweetened by fruit and has no gluten, dairy, or added sweetener except the applesauce and banana.
Provided by Liam D
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
- Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 76.2 g, Cholesterol 69.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 816.9 mg, Sugar 15.1 g
AWESOME EGG AND BANANA PANCAKES (GLUTEN FREE)
Here's a little something for your morning meal that will fill you up and make you happy. They are easy to make, and will put a smile on all your sleepy-eyed guest's faces. You could vary this up by adding some sliced fruit, or whatever suits your creative talents. FYI: These are gluten free. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Pancakes
Time 15m
Number Of Ingredients 6
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Slice the banana into 1/2 rounds.
- 4. Add the eggs, banana, vanilla, and ground cinnamon to a small prep blender.
- 5. Chef's Note: I've tried this with one egg and with two. Just depends on how much egg you want with your pancakes.
- 6. Give the mixture several 1-second pulses until completely mixed.
- 7. Chef's Note: If you don't have a prep blender, place the ingredients into a small bowl, and mash together with a fork.
- 8. Heat up a griddle or pan to medium heat.
- 9. Add the coconut oil.
- 10. Add the mixture to the griddle/pan.
- 11. Chef's Note: This will make 4 medium-sized pancakes.
- 12. Chef's Tip: Allow them to cook until you see bubbles forming on the top of the pancake, about 2 to 3 minutes.
- 13. Flip and cook for an additional 2 to 3 minutes.
- 14. PLATE/PRESENT
- 15. Add two pancakes to a plate, add a pat of butter, drizzle some good maple syrup on top, and serve with a side of bacon or sausage links. Enjoy.
- 16. Keep the faith, and keep cooking.
GLUTEN-FREE BANANA PANCAKES
Serve up a stack of these grain-free pancakes! They are sure to satisfy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
- Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
- Serve pancakes with Toppings.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 8 g, TransFat 0 g
Tips:
- For the best results, use ripe bananas. They are sweeter and have a more intense flavor.
- If you don't have gluten-free flour, you can make your own by grinding oats or almond flour in a food processor.
- Be careful not to overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium-low heat. This will prevent them from burning.
- Serve the pancakes with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
These gluten-free banana pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. Whether you are gluten-free or not, these pancakes are sure to become a family favorite.
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