Fluffy Gluten-Free Banana Pancakes Recipe

This gluten-free banana pancake recipe quickly replaced our old American-style pancakes for weekend breakfasts. It’s a great way to use ripe bananas left in the fruit bowl and the family genuinely prefers these. They’re sweet without any added refined sugar and I’ve included protein-rich flours and chia seeds so they feel like a proper, nourishing breakfast rather than just a treat.

I make these most Saturdays. The recipe yields a large batch that easily feeds a family, and any leftovers store well for snacks later in the day. Even my picky eaters love them. I’m not usually a fan of sweet breakfasts, but paired with a few rashers of bacon these pancakes are an irresistible breakfast combination.

They’re a one-bowl recipe: everything goes into the bowl and you blend or whisk it together while a frying pan heats up. Letting the batter rest for 15 minutes produces a slightly thicker, fluffier texture, but you can cook them immediately if needed. The batter can also be prepared the night before if you want to save time in the morning.

Over the past couple of years I tested many flour combinations to arrive at this dependable version. The result is reliably thick, fluffy pancakes with great flavour and texture that the whole family enjoys.

Why You’ll Love These Gluten-Free Banana Pancakes

• Soft, thick and fluffy texture.
• No refined sugar — naturally sweetened by bananas.
• Easy-to-find gluten-free flours available in most supermarkets.
• Nutritious: higher in protein and fibre thanks to almond flour and chia seeds.
• Simple one-bowl method for quick preparation.

Watch the Video

A short video can help clarify the process and what the batter should look like. Look for a demonstration of blending the wet ingredients and how the batter behaves as you cook.

Ingredients Needed

Bananas: Best when yellow with a few brown spots for easy mashing and natural sweetness. Very ripe bananas give a sweeter result.

Buckwheat flour: I like the flavour it gives, but you can substitute oat or sorghum flour if preferred.

Almond flour: Use blanched ground almonds (often labelled as ground almonds). If you need a nut-free version, substitute with a balanced gluten-free flour blend for the full amount.

Eggs: Medium size eggs are used in this recipe; weighing eggs helps ensure accuracy.

Ground chia seeds: These thicken the batter and add fibre and protein. If you only have whole chia seeds, grind them first for best texture.

Milk: Whole milk or a plant-based milk for a dairy-free version.

Butter: Melted before adding. For dairy-free pancakes, use coconut or avocado oil (60 g).

Vanilla extract, baking powder, cinnamon and nutmeg: Small amounts round out the flavour and help the pancakes rise and taste balanced.

How To Make Gluten-Free Banana Pancakes From Scratch

Full recipe card is included below with exact ingredient amounts and step-by-step instructions.

1. Melt the butter in a small saucepan and set aside to cool slightly.

2. Place banana chunks and eggs in a large bowl. Add milk and vanilla, then blend with an immersion blender until smooth. If you don’t have a blender, mash the bananas thoroughly with a fork and whisk the mixture.

3. Add the flours, ground chia seeds, baking powder and spices, and blend until combined. Pour in the melted butter while blending or whisking so it incorporates smoothly.

4. Allow the batter to rest for 15 minutes to thicken. Preheat a large flat-bottomed frying pan or cast-iron skillet on low heat for at least 10 minutes.

5. Increase the pan heat to low–medium, brush lightly with melted butter, and cook pancakes in batches. Use about 2 tablespoons of batter per pancake (a ¼ cup measuring cup works well for medium pancakes).

6. Cook about 2 minutes on the first side until golden underneath; flip and cook a further 1½–2 minutes until golden and cooked through.

Tips and Troubleshooting

• Start by melting the butter so it’s ready when needed.
• An immersion blender makes the batter ultra smooth, but a fork and whisk work fine if the bananas are well mashed.
• Mash bananas on a board if you’re not using a blender; it’s often easier than mashing in a bowl.
• Letting the batter rest for 15 minutes improves thickness and fluffiness.
• Heat your pan slowly on low for 10 minutes, then raise to low–medium just before cooking.
• Brush the pan with melted butter between batches — use sparingly to avoid greasy pancakes.
• Use a thin metal spatula to flip pancakes confidently without disturbing the edges.

Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Yes. Flash-freeze in a single layer on a baking tray for a couple of hours, then transfer to an airtight bag or container. Freeze for up to 2 months. Thaw about 30 minutes at room temperature.

Reheat in the microwave for 30–45 seconds for 3–4 pancakes, or warm in a skillet for a few minutes until heated through.

A protein-rich combination works best: roughly 50% almond flour with 50% wholegrain flour such as buckwheat, oat or sorghum produces a light but substantial texture.

Rest the batter 15 minutes to allow chia and flours to thicken. If still too runny, add 1–2 tablespoons more flour. If too thick, stir in 1 tablespoon of milk at a time.

Yes. Replace the melted butter with 60 g coconut or avocado oil and use plant-based milk instead of whole milk.

Serving Suggestions

These pancakes are sweet enough on their own, but try one of these favourites:

• Greek yoghurt mixed with a little maple syrup and peanut butter.
• Smoked streaky bacon with maple syrup for a sweet–savory balance.
• Fresh fruit: extra banana slices, blueberries, raspberries or clementine segments add brightness.

Recipe Variations

Add a handful of mix-ins to change the flavour:

• Blueberry banana pancakes
• Chocolate chip banana pancakes
• Nutty banana pancakes with chopped walnuts, hazelnuts or pecans
• Rolled oat banana pancakes