Flourless Banana Pancakes: Gluten-Free Recipe for Fluffy Stacks

These are the best Gluten-Free Banana Pancakes I’ve ever made. They’re quick and simple to prepare in one bowl with just six ingredients you probably have on hand. These pancakes are also eggless and vegan friendly.

8 banana pancakes stacked on a white plate with drizzled maple syrup on top.

Recipe Difficulty – Easy

Why this recipe works
Ingredients to make gluten free banana pancakes
Substitutions
Variations
How to make gluten free banana pancakes
Leftovers
Recipe FAQs
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Gluten Free Banana Pancakes Recipe

Why this recipe works

Pancake Day is one of my favourite food celebrations, and this recipe delivers light, fluffy pancakes that still feel indulgent while remaining gluten-free, vegan and free from refined sugar.

Egg-free pancake batter can sometimes turn out dense, but this combination of ingredients creates airy, tender pancakes with great banana flavour.

For more healthy banana breakfasts, try Banana Oat Pancakes, Breakfast Banana Bars, or these 5 Ingredient Chocolate Flapjacks. This recipe is also included in my round-ups of top vegan and gluten-free desserts.

Ingredients to make gluten free banana pancakes

Banana Pancakes ingredients on a white marble background.

Bananas – ripe bananas add natural sweetness and moisture.
Cinnamon – adds warm flavour that pairs perfectly with banana.
Milk – dairy-free milk (almond or other plant milk) keeps these pancakes vegan.
Maple syrup – for natural sweetness and depth of flavour.
Baking powder – helps the pancakes rise and stay light (ensure it’s gluten free if needed).
Self-raising flour – I use gluten free self-raising flour; use regular self-raising flour if you don’t need gluten-free.

See the recipe card below for exact quantities and full details.

Substitutions

Bananas – swap with apple sauce for a similar texture, or use a different egg replacement and try a fluffy gluten-free pancake batter without banana.
Cinnamon – omit if you prefer a plain pancake flavour.
Maple syrup – substitute agave, golden syrup or runny honey if not strictly vegan.

Variations

Deluxe – stir in chocolate chips or chopped chocolate for a richer treat.
Kid friendly – children can help mash the bananas and scoop batter; these pancakes are a great family activity.

How to make gluten free banana pancakes

banana pancake batter mixed in a glass bowl on a white marble background with a whisk showing.

Step 1: In a large mixing bowl, mash 2 peeled ripe bananas with a fork. Add 1 tsp cinnamon, 1 tsp baking powder, 100 g gluten-free self-raising flour (¾ cup), 1 tbsp maple syrup and 140–150 ml dairy-free milk. Stir until combined. If using, fold in chopped chocolate.

pouring the pancake batter into a non stick frying pan.

Step 2: Heat a small non-stick pan with a little oil (coconut oil works well) over low–medium heat. Spoon or pour batter into the pan (I use a 1/3 measuring cup for consistent size). Cook until the edges set and bubbles appear, then flip and cook the other side until golden. Repeat to make about six pancakes.

Leftovers

Store any uneaten pancakes in a sealed container in the fridge for up to two days. Reheat briefly in a pan to restore texture. Freezing is not recommended, as the texture can suffer after thawing.

Recipe FAQs

Can I make these without banana?

Yes — applesauce can replace mashed banana for moisture and texture, or try a separate egg-free pancake recipe if you prefer no fruit in the batter.

Can I use plain gluten free flour instead of self raising?

Yes. If using plain gluten-free flour, increase the baking powder to about 2 tsp to help the pancakes rise. They may be slightly less airy but will still taste great.

Can I prepare the batter ahead of time?

Yes. Store the batter in a sealed container in the fridge. If it thickens, add a splash of milk before cooking to restore the original consistency.

8 banana pancakes stacked on a white place cut open to see inside.

Gluten Free Banana Pancakes

By: James Wythe

These are the best Gluten-Free Banana Pancakes I have ever made. They’re quick and easy to make in one bowl with six simple ingredients. Eggless and vegan friendly.

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 6 Pancakes

Equipment

mixing bowl
whisk
non stick frying pan

Ingredients

2 ripe bananas, mashed
1 tsp cinnamon
1 tsp baking powder
100 g gluten free self-raising flour (¾ cup)
1 tbsp maple syrup
140–150 ml dairy-free milk (unsweetened almond recommended)
25 g chocolate, chopped (optional)

Metric – US Customary

Instructions

In a large bowl, mash the bananas. Add the cinnamon, baking powder, flour, maple syrup and milk, then mix until combined.
Fold in chopped chocolate if using.
Heat a small pan with a little oil over low–medium heat. Spoon or pour batter into the pan to form pancakes.
Cook until bubbles form and edges set, flip and cook the other side until golden. Repeat for the remaining batter.

Notes

Step-by-Step Photos: The post includes photos to guide you through the process.

Substitutions & Variations: See the list earlier in the post.

To Store: Keep in a sealed container in the fridge up to 2 days. Reheat in a pan briefly.

To Freeze: Not recommended; texture changes after defrosting.

Tip 1: Sifting the flour can help create a lighter pancake.

Tip 2: Allowing the batter to rest a few minutes improves thickness and flavour.

Tip 3: Avoid overcooking; the centres should remain slightly soft.

Nutrition