Gluten Free Banana Pancakes

Course: Breakfast
Cuisine: American
Keyword: pancakes
Dietary Restrictions: Dairy-Free, Gluten-Free, Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Calories: 374kcal
Very tender, light and fluffy with a distinctive banana flavor throughout. Let them cook for several minutes on the griddle until the bottom is set and browned before carefully flipping.
Print Recipe


  • 1 cups almond meal flour I used Pereg brand
  • 1 teaspoons aluminum-free baking powder
  • 1/8 teaspoon kosher salt
  • 1 tablespoon brown sugar or erythritol or other sweetener
  • 1/8 teaspoon powdered vanilla or 1 teaspoon vanilla extract
  • 1 overripe banana mashed
  • 1 large egg
  • 1/3 cup almond milk
  • 2 tablespoons coconut oil melted


  • In a large bowl, combine the dry ingredients and whisk together until well blended. 
  • Add the egg, mashed banana, almond milk and coconut oil. Whisk until well combined and set aside.  
  • Heat a flat nonstick pancake griddle over medium heat. Lightly spray with vegetable spray and with a paper towel, rub the spray over the surface of the griddle. 
  • Ladle the batter in 1/4 to 1/3 cup measures onto the griddle.  Cook for 3-5 minutes until the bottoms are browned and set. The tops of these pancakes won't start to look dry or bubble, you just need to check the bottoms after about 2 minutes and see how they're coming along.
  •  Note, because these pancakes don't have any gluten, their structure is less stable. Carefully flip the pancakes and cook until set, another 2-3 minutes.
  • Transfer to a serving platter and enjoy with fresh fruit, jam or your favorite syrup.



Recipe Can Be Doubled


Calories: 374kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 162mg | Potassium: 301mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Calcium: 180mg | Iron: 1.9mg