These gluten-free banana pancakes are fluffy with just the right amount of sweetness. Made with ripe bananas and simple ingredients, they’re a perfect blend of comfort and nutrition and a breeze to whip up!
When you’re craving something sweet and satisfying but still want to keep it healthy, make these fluffy banana gluten-free pancakes. The yogurt and bananas work together to make these babies soft and moist.
Whether you're whipping up a quick breakfast or a lazy weekend brunch, these healthy banana pancakes are easy to make, full of flavor, and sure to please everyone at the table.
Jump to:
Why you’ll love these banana pancakes?
- Absolutely delicious, soft, fluffy, and thick pancakes
- Bursting with yummy banana and cinnamon flavors
- The recipe is so simple and comes together super-fast
- You only need 2 bowls, 1 whisk, and a skillet
- Make the recipe ahead, and you can freeze the pancakes for meal prep.
Recipe ingredients
Flour: I used gluten-free flour to make these vegan banana pancakes. My favorite for baking is buckwheat flour, but you can replace it with all-purpose or whole-wheat flour just as easily.
Baking powder and baking soda: The leavening agents are essential in this recipe because they make the gluten-free pancakes fluffy.
Salt balances all the flavors.
Cinnamon powder boasts a variety of flavors.
Sugar: Regular, raw, brown, cane, or brown sugar; use what you have. Jaggery powder works so well in this recipe. I've used it very often here.
Bananas: use the ripest bananas you have. The riper they are, the tastier your pancakes.
Oil: I prefer coconut oil, but any vegetable oil will work.
A tip: If all you have is fresh bananas, put them in the oven for 5 minutes at 180° until they become nice and soft.
Yogurt adds a creaminess to the banana pancake gluten-free recipe and keeps them moist and soft. Don’t have plain Greek yogurt? Switch to regular.
Vanilla extract adds depth to the flavor. Use the best quality you can get your hands on.
How to make gluten-free banana pancakes?
Step 1: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon powder.
Step 2: In another bowl, mash the ripe bananas.
Step 3: Add coconut oil, yogurt, vanilla extract, and sugar to the mashed bananas and whisk well.
Step 4: Add the dry ingredients to the wet and combine till you have a thick, slightly lumpy batter.
Step 5: Let the batter rest for 10–15 minutes.
Step 6: In the meantime, grease your skillet and let it heat.
Step 7: Pour the banana gluten-free pancake batter into the skillet.
Step 8: Cook for a few minutes until bubbles appear on top and the underside is golden.
Step 9: Flip the banana pancake gently and cook for another minute or two.
Step 10: Repeat for the rest of the batter.
Final step: Serve warm and savor!
How to make pancakes fluffy?
There are 5 tricks to making the fluffiest banana gluten-free pancakes:
- Make sure your baking powder is fresh. Check the expiration date before you add it.
- Don’t skip the baking soda. It helps the pancakes rise.
- Don't overmix the batter.
- Let the batter rest before cooking. This allows the baking powder to activate.
- When cooking, flip the pancake with a light hand. Don't press the pancakes down with the spatula.
Recipe variations
The banana bread pancake recipe is very versatile. You can add a ton of delicious treats to the batter.
- Walnuts
- Dates
- Peanut butter
- Chocolate chips
- Nutella
Storing & Serving
These gluten-free, healthy pancakes keep well in the refrigerator in an airtight container for up to 3 days. You can even freeze the banana pancakes for a month.
- Cool completely before freezing to avoid condensation, which can lead to sogginess.
- Place parchment paper or wax paper between each pancake to prevent sticking.
- Double-wrap in foil and then plastic.
- Thaw in the refrigerator for a few hours and reheat in a skillet or microwave. Serve warm with sliced bananas, a drizzle of maple syrup, and a cup of tea or coffee.
More pancake recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So please drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these gluten-free banana pancakes as much as we do!
📖 Recipe
Gluten-free Banana Pancakes
Ingredients
- 1 1/4 cup Buckwheat flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1.5 tsp Cinnamon powder
- 2 Bananas, ripe
- 3 tbsp Coconut oil You can use any vegetable oil you prefer
- 1/4 cup Sugar
- 1 cup Greek yogurt
- 1 tsp Vanilla extract
Instructions
- Whisk the flour, baking powder, baking soda, salt, and cinnamon powder in a bowl.
- In a large bowl, mash the bananas very well. Add coconut oil, sugar, yogurt, and vanilla extract. Whisk well.
- Combine the wet and dry ingredients and mix well. Don't overmix. This will be a thick, slightly lumpy batter. Let the batter rest for 10 -15 minutes.
- Grease a skillet with oil or butter and heat it. Pour a small ladle full of batter on the skillat. Let the pancake cook for 2-3 minutes till the underside is golden and a few holes form on top of the pancake.Carefully flip it over. Cook on the other side till golden brown, about 1-2 minutes. Repeat till all the batter is used up.
- Serve warm with sliced bananas and maple syrup. Enjoy!
Bhavna says
Hi Natasha, I will be attempting this recipe for breakfast tomrw- But i don't have curd/ yogurt so can I use coconut milk instead? Also I am gluten & sugar allergic, hence will avoid jaggery and rely on the ripeness of the bananas for sweetness. Do you think this combo would work? Also should this be dropping consistency like a normal pancake or thicker?
Thanks!
Bhavna
Natasha Minocha says
Hi Bhavna,
Yes coconut milk would work well instead of yogurt. And yes, absolutely, just bananas would be great. You can also add some chopped dates if that is possible. YOu're looking for a thick consistency like maybe a cake batter. Looking forward to your feedback 🙂
Kirthana says
Thank you, this was delicious. As it was my first time trying it with ragi, I used half ragi half all purpose flour(maida). Next time I’ll go with full ragi as your recipe states. I didn’t have yoghurt, so saw your comment and used lactose free milk, with a few drops of vinegar to get a reaction similar to yoghurt. I did have to use about 6+ tbspns milk to get the consistency to make pancakes. The sweetness was perfect. Definitely making this again.
Kind rgds
Natasha Minocha says
Thank you so much for your wonderful feedback Kirthana! I'm so glad the substitution worked and that this will make another appearance in your kitchen! Made my day xoxo
Megha says
Can I use an idli steamer?
Natasha Minocha says
Hi Megha, I'm sure you can, though I've never used it for this purpose. Please do let me know how these pancakes worked out for you. 🙂
Minoo Lohani says
Can I leave out the yogurt altogether or substitute with a vegan option?
Natasha Minocha says
Hi Minoo, if you can get vegan yogurt, you can use that. If that's not possible, just use plant-based milk. Hope this helps.