Best 2 Gluten Free Naturally Sweetened Banana Pancakes Recipes

Indulge in a delightful breakfast or brunch experience with our tantalizing gluten-free and naturally sweetened banana pancakes. Crafted with wholesome ingredients and bursting with banana flavor, these pancakes are a symphony of taste and texture.

This collection of recipes offers a variety of options to suit your dietary preferences and taste buds. Whether you prefer classic buttermilk pancakes, indulgent chocolate chip pancakes, or a protein-packed almond flour version, we've got you covered.

Our classic buttermilk pancakes are a timeless favorite, delivering fluffy pancakes with a hint of tanginess from the buttermilk. The chocolate chip pancakes are a decadent treat, filled with rich chocolate chips that melt in your mouth. And for those seeking a healthier alternative, our almond flour pancakes provide a hearty and protein-rich option, without compromising on flavor.

All our recipes are naturally sweetened with ripe bananas, eliminating the need for refined sugar. The result is a subtly sweet and wholesome dish that will satisfy your cravings without weighing you down.

So, gather your ingredients, preheat your griddle, and embark on a culinary journey that will leave you feeling nourished and satisfied. Let's dive into the recipes and create a stack of mouthwatering banana pancakes that will elevate your breakfast or brunch to a whole new level.

Here are our top 2 tried and tested recipes!

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

Gluten Free Banana Pancakes | 4 Ingredients image

Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!

Provided by Nicole Hunn

Categories Breakfast

Number Of Ingredients 6

Ingredients

1/2 cup certified gluten free oat flour ((See Recipe Notes))
1/2 teaspoon baking powder
Pinch kosher salt
2 eggs (at room temperature, beaten well)
1 peeled, ripe banana (mashed very well)
Butter (for cooking (optional))

Steps:

In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.

GLUTEN-FREE BANANA PANCAKES

Gluten-Free Banana Pancakes image

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

Categories Breakfast Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

Ingredients

1 cup gluten-free all-purpose baking flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup gluten-free rice milk
1/4 cup unsweetened applesauce
2 tablespoons olive oil
3 teaspoons vanilla extract
1-1/3 cups mashed ripe bananas (3 medium)
1/2 cup semisweet chocolate chips, optional
Maple syrup

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

Tips:

To ensure a smooth batter, use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
If you don't have a blender, you can mash the bananas with a fork or potato masher.
For a chewier pancake, add 1/2 cup of rolled oats to the batter.
These pancakes can be made ahead of time. Simply prepare the batter according to the recipe and store it in the refrigerator for up to 2 days. When ready to cook, simply heat a greased pan over medium heat and pour 1/4 cup of batter onto the pan for each pancake.
Serve these pancakes with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Conclusion:

These gluten-free, naturally sweetened banana pancakes are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. Whether you prefer them plain or with your favorite toppings, these pancakes are sure to be a hit.