Print Options:

Gluten-Free Banana Pancakes (Sugar Free & Dairy Free)

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

These fluffy, delicious and healthy banana and oat pancakes are an ideal lazy Sunday morning breakfast. This recipe yields about 8 pancakes

 2 ripe bananas (mashed)
 2 tbsp melted butter (or coconut oil for dairy free option)
 ½ cup dairy free buttermilk (Check out our recipe for coconut milk buttermilk)
 1 tbsp honey or maple syrup
 2 eggs
 1 cup oats flour
 ¼ cup almond flour
 ½ tsp baking powder
 ½ tsp salt
 ¼ tsp cinnamon powder
1

Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.

2

In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy free buttermilk and the honey or maple syrup. Mix together

3

Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX!

4

Your batter needs to be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick then thin it out with a little water.

5

Heat your pan over a medium high heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook till bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!

Nutrition Facts

Serving Size 1 pancake

Servings 8

Amount Per Serving
Calories 158
% Daily Value *
Total Fat 8.8g14%

Saturated Fat 5.6g28%
Cholesterol 49mg17%
Sodium 187mg8%
Total Carbohydrate 17.6g6%

Dietary Fiber 2.4g10%
Sugars 5.7g
Protein 3.8g8%
Calcium 3%
Iron 6%
Vitamin D 29%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.