Why You'll Love These Gluten-Free Banana Pancakes

The winter holiday season is here, and where I live we've already seen our first snowfall. On cold mornings, I always crave something warm, cozy, and satisfying. Pancakes are at the top of the list.

I also had a few bananas turning speckled and sweeter than I like to eat raw. Banana pancakes are the perfect way to use up very ripe bananas, and these gluten-free banana pancakes turned out fluffy, flavourful, and naturally sweet. They're now one of my favourite winter breakfasts!

Here's what you need to make these gluten-free banana pancakes:

• 2 very ripe bananas, mashed
• Gluten-free Flour (I like Cloud 9)
• Salt
• Baking Powder
• Egg
• Milk
• Melted butter
• Oil for the pan

These simple ingredients come together guickly which is great for busy mornings!

How to Make Gluten-Free Banana Pancakes (Step-by-Step)

Step 1: Mash the Bananas

Peel and mash the bananas on a plate with a fork. Ripe bananas mash easily and add a natural sweetness to the batter.

Step 2: Mix the Batter

In a medium sized bowl, combine gluten-free flour, salt, baking powder, egg, milk and melted butter. Mix until smooth, then add the mashed bananas. If the batter seems too thick, add a little milk until it reaches a thick pourable consistency.

Step 3: Pour the Batter Into the Hot Pan

Heat a lightly oiled frying pan on low to medium heat. Using a large spoon, scoop in the batter to your preferred pancake size. Mine are usually 4-6 inches wide. Cover the pan with a lid to help the pancakes cook evenly.

Step 4: Flip and Finish Cooking

Cook for about 2-3 minutes, until the bottoms are golden and the tops look slightly dry. Flip and cook another 1-2 minutes. Because bananas contain natural sugar, keep the heat low to prevent burning.

Topping Ideas for Banana Pancakes

I enjoy my gluten-free banana pancakes with maple syrup, fruit such as blueberries and plain Greek yogurt. Of course, I also need my black coffee!

Classic Toppings

• Maple syrup
• Honey
• Icing sugar

Fruit Toppings

• Blueberries (fresh or thawed)
• Strawberries, raspberries, or blackberries
• Peaches or pears (fresh, frozen or canned)

Creamy Toppings

Plain Greek yogurt

Whipped cream

Coconut cream

Other Additions

• Nut or seed butter
• Chocolate chips
• Chocolate or caramel sauce

Gluten-Free Banana Pancake Recipe (Makes about eight 4-6 inch pancakes)

Ingredients

• 3/4 cup gluten-free flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 egg
• 3-4 Tablespoons melted butter
• 3/4 cup milk
• 2 mashed bananas
• 1-2 Tablespoons oil for frying

Directions

1. Peel and mash bananas.
2. In a bowl, mix the gluten-free flour, salt, baking powder, egg, butter, and milk.
3. Add the mashed banans and blend well. Add a little milk if the batter feels too thick.
4. Heat a frying pan on low and add oil and butter. Spoon the batter into the pan.
5. Cover and cook for 2-3 minutes, flip, then cook another 1-2 minutes. Adjust heat to prevent burning.
6. Serve warm with your favourite toppings.

Substitutions

• Dairy-free: use plant milk and coconut oil or vegan butter
• Egg-free: use 1 flax egg ( 1 tablespoon ground gluten-free flaxseed and 3 tablespoons water. Stir and let sit for 5-mo minutes until it thickens into a gel)
• Flour: most 1-to-1 gluten-free blends work
• Remove a tablespoon of gluten-free flour and add a tablespoon of gluten-free almond flour to add more protein

Final Thoughts

My family loved these gluten-free banana pancakes. They are naturally sweet, and perfect on a snowy winter morning. Whether you enjoy them with fruit, yogurt, whipped cream or just a drizzle of maple syrup, they're a delicious way to use up ripe bananas.

Have you tried banana pancakes before? Did you like them? What's your favourite winter breakfast?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.