Best 10 Easy Fluffy Gluten Free Banana Pancakes Recipes

EASY GLUTEN FREE BANANA PANCAKES

Steps:

• Preheat griddle, cast iron pan, or skillet to medium heat.
• Combine dry ingredients in a medium-sized mixing bowl and whisk with fork.
• Add in banana and mash with fork. It will be a crumbly consistency, similar to when you make biscuits.
• Add in egg and coconut milk and stir well to combine.
• Grease pan. When griddle or skillet is hot, grease lightly with avocado or coconut oil.
• Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed (every stovetop is a little different).
• Serve immediately or keep warm in oven until ready to serve. These can also be frozen and reheated in a toaster! Enjoy

THE MOST FLUFFY GLUTEN-FREE BANANA PANCAKES! (GF, DF, V)

Steps:

• In a medium bowl, whisk together the oat flour, baking powder, cinnamon, sea salt until combined.
• In a separate bowl, mash bananas with a fork or whisk. Add in eggs, cashew milk, vanilla, melted coconut oil. Mix until combined.
• Add in the dry ingredients into the wet ingredients. Mix until combined. Let sit for 5 minutes.
• On low/medium heat, lightly brush or spray griddle or skillet with some coconut oil. Pour 1/4 cup of batter and cook until golden, about 2-3 minutes on each side. Repeat with remaining batter.
• Transfer pancakes onto a plate, drizzle with maple syrup, then add your preferred toppings. ENJOY!

GLUTEN-FREE BANANA PANCAKES

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.

EASY FLUFFY GLUTEN FREE BANANA PANCAKES

Steps:

• Mix first three (wet) ingredients.
• Mix next four (dry) ingredients.
• Mix dry ingredients slowly to wet ingredients till everything is blended well.
• Heat pan to 4 (med), add oil, cook test pancake.
• Lower heat to 1 or min,.
• Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
• Use a lid to cook pancake inside out before the outside burns.
• MUST COOK ON LOW or they will burn!

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

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.

LIGHT & FLUFFY BANANA PANCAKES

Steps:

• Combine both flours, baking powder, baking soda and salt; set aside.
• In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
• Add to dry ingredients, stirring just until moistened.
• Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
• Heat over medium heat.
• For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
• Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
• Turn over and cook other side until lightly browned.
• Serve immediately.
• Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

GLUTEN FREE BANANA PANCAKES

Steps:

• Sift the flour, baking powder, salt and caster sugar into a bowl.
• Whisk the egg, milk and oil together and pour into the flour. Add the banana and using a fork beat until you have a smooth batter. There will still be some lumps because of the banana but ensure all the flour is mixed in.
• Leave it to stand for about 10 minutes, the mixture will thicken and fill with air bubbles.
• Heat a frying pan and add a little butter or oil. Add a ladle of batter and cook until the top of the pancake begins to bubble. Turn and cook until both sides are golden brown. Ensure the heat isn't too high or you will burn the outside with the inside not being cooked through.

FLUFFY BANANA PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.

FLOURLESS BANANA PANCAKES

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.