These extremely versatile banana pancakes are gluten free, refined sugar free and can be enjoyed by the adults and children alike. Lovely and fluffy, healthy enough to enjoy for breakfast or the perfect base for topping with syrup and toppings for dessert.
They are ever so simple to make, with a batter than you whisk together and then cook straight away. No resting or fridge time needed.
I generally cook the entire batch in one go and refrigerate (up to 2 days) or freeze (up to 2 months) any pancakes we don’t eat. However, any leftover batter can be stored covered in the fridge for up a day or so, if you prefer to cook them fresh.
Kid Friendly You Say?
I actually make mini versions of these gluten free banana pancakes for my young kids and they double up as a great breakfast for me and my husband. Any recipe that feeds the whole family is a winner in my book.
My daughter especially loved these gluten free banana pancakes as finger food when she was starting on solids as a baby. They are soft and easy to chew – packed with protein and vitamins – and great for little hands to hold. My 9-month-old son is a keen fan too and absolutely wolfs them down!
Can I Batch Cook & Freeze These Pancakes?
Yes. To freeze, simply layer some non-stick baking paper between each layer of pancakes then defrost in the microwave (approx 15-30 seconds) when you want to use them.
I do this all the time and it is much cheaper that spending on shop-bought baby snacks. They also are much more nutritious and filling.
Obviously when reheating the pancakes, make sure they have cooled or are slightly warm before giving them to your child. Microwaving can give them a stealth hot centre.
Why Have You Included an Option for Milled Flax Seeds?
You can omit the milled (finely ground) seeds and substitute equal amounts of gluten free flour if you don’t have them. However, I would recommend including them for an optimal texture. They are also a great way of getting some extra protein in the pancakes and for a bit of a nutrient and fibre boost.
Milled flax seeds are widely available in supermarkets, using in the nuts and seeds section. They may also be called linseed or golden linseed.
Gluten Free Banana Pancakes Recipe
This recipe makes 10-12 adult sized pancakes (or 25-30 mini pancakes). You’ll find a full method below, plus some photos to help guide you through the recipe.
Feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide. Do tag me on socials if you give these a go, as I love to see your home creations!
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Laura xxx
Healthy Gluten Free Banana Pancakes
Fluffy gluten free banana pancakes, which also happen to be refined sugar free, boosted with fibre and a healthy way to start the day. Quick and easy to make, suitable for adults and kids!
Ingredients
- 3 eggs (M or L)
- 150ml milk (whole or semi-skimmed)
- 140g gluten free self raising flour
- 50g milled flaxseeds (linseeds) (recommended, but you can replace with gf self raising if needed)
- 1 tsp gluten free baking powder
- 2 ripe bananas, mashed
Instructions
- Sift the gluten free flour and baking powder into a bowl then stir through the milled seeds if you are using them.
- Crack the eggs into the mixing bowl and stir into the flour mix until well combined.
- Now add the milk and whisk well to get rid of any lumps in the gluten free pancake batter.
- Add the mashed bananas to the gluten free pancake batter and stir through.
- Now you can get cooking! For small pancakes, use a couple of teaspoons of mix per pancake. For adult pancakes pour to create whatever size pancake you like (this recipe will make 12 American-style sized pancakes). Cook the pancakes for a couple of minutes over a low-medium heat then, when small air bubbles have popped on the surface, flip them over for a further minute of cooking on the other side. Pancake time!
- Serve straight away or leave to cool if you want to freeze and defrost at a later date when you need them.
Notes
*If you do not have self raising flour, use plain flour plus 1 additional tsp baking powder (so 2 tsp in total).
If you enjoyed this recipe why not try another of my gluten free recipes. You can find the full selection via the drop down “Recipes” tab above or try one of these gluten free breakfast recipes:
- Blueberry American Style Pancakes
- Baked Eggs & Beans in Gluten Free Bread Baskets
- Cloud Eggs Benedict with Dill Hollandaise
- The Ultimate Shakshuka Baked Eggs
Happy cooking! x
