Gluten-free Banana Pancakes
These gluten-free banana pancakes are so soft, fluffy, and delicious, you'll never guess they are gluten-free! They are easy to whip up with ripe bananas, buckwheat flour, and just a handful of simple ingredients. Perfect for a busy morning or a lazy weekend brunch.
Ripe bananas and cinnamon give these pancakes a wonderful banana bread flavor, while buckwheat flour adds a subtle nuttiness that complements bananas very well. Greek yogurt keeps them soft and tender. They're a great option for anyone avoiding wheat, but you don't need to follow a gluten-free diet to enjoy them! Add this recipe to your breakfast and brunch recipe collection for a delicious change from your usual morning pancakes.
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Why You'll Love This Recipe
- Soft, fluffy, thick vegan banana pancakes that taste as good as regular ones.
- Full of banana bread flavor with warm cinnamon!
- Quick and easy to make with simple ingredients.
- A great option for anyone avoiding gluten, but delicious enough for everyone to enjoy!
- Just as good for a quick weekday breakfast as they are for a relaxed weekend brunch.
Recipe Ingredients
Flour: I used gluten-free flour to make these banana pancakes. My favorite for baking is buckwheat flour, but you can replace it with your favorite gluten-free flour, 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: For a cozy, warm flavor.
Sugar: I used raw sugar here. But you can easily swap it with regular white sugar or brown sugar. 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 will be.
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.
Greek Yogurt: This adds richness and moisture to the banana bread pancakes and keeps them tender and soft.
Vanilla extract adds depth to the flavor. Use the best quality you can get your hands on.
Please see the recipe card below for full information about the ingredients and quantities.
Recipe Variations
These banana bread pancakes are easy to customize. You can mix any of these into the batter for a different flavor:
- Walnuts
- Pecans
- Chopped dates
- Peanut butter
- Chocolate chips
- Nutella
How To Make Gluten-Free Banana Pancakes
Step 1: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until well combined.
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 just until you have a thick, slightly lumpy batter.
Step 5: Let the batter rest for 10–15 minutes.
Step 6: Grease your skillet and heat it over medium heat.
Step 7: Pour 1/4 cup of the 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 with maple syrup and your favorite toppings.
Top Tips
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 gently. Don't press the pancakes down with the spatula.
How To Store
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 You'll Love
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 Ripe bananas
- 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 1/4 cup of the batter onto the skillet. Cook the pancake 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!
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 Author
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 🙂
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 Author
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
Can I use an idli steamer?
Natasha Author
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. 🙂
Can I leave out the yogurt altogether or substitute with a vegan option?
Natasha Author
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.