Banana Cinnamon Pancakes (Gluten Free)

Stack of banana cinnamon pancakes on white plate with fork.

5 from 2 votes

Banana Cinnamon Pancakes (Gluten Free)

These gluten free Banana Cinnamon Pancakes are fluffy and made with fresh bananas. They're homemade and perfect topped with maple syrup!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: gluten free banana pancakes, fluffy gluten free pancakes, cinnamon banana pancakes,

Servings:

Calories: 438kcal

Author: Christine Rooney

Equipment

Skillet or Electric Skillet

Ingredients

2 cups gluten free flour blend such as Bob's Red Mill 1 to 1 Flour
3 Tbsp. sugar
1 ½ tsp. cinnamon
3 tsp. baking powder
¼ tsp. kosher salt
2 eggs
1 ¼ cups milk or nondairy milk alternative
¼ cup olive oil
4 bananas
4 Tbsp. butter
maple syrup optional
fresh fruit optional

US Customary - Metric

Instructions

Peel and slice 2-3 ripe (but not overripe) bananas. Make sure the banana slices are relatively the same thickness so that they cook evenly.
Combine the dry ingredients in a large mixing bowl. Add 2 cups of gluten free flour blend, 3 Tbsp. sugar, 1 ½ tsp. cinnamon, 3 tsp. of baking powder, and ¼ tsp. of kosher salt. Stir until completely combined.
In a smaller mixing bowl, add 2 eggs, 1 ¼ cup milk (or nondairy milk alternative such as oat milk or almond milk), and ¼ cup of olive oil. Stir all of these ingredients until totally combined.
Slowly add the wet ingredients to the dry ingredients, stirring each time. Continue until all of the wet ingredients are added to the dry and stir until completely combined. The batter will be a little dense and lumpy.
Place a skillet or cast iron skillet onto the stove top and heat to medium (or heat an electric griddle to medium-low).
Once heated, add ½ Tbsp. of butter to the skillet. Swirl the butter around so that it coats the surface of the skillet. Using a ¼ cup dry measuring cup, pour the batter into the skillet (the batter will spread a bit).
Once the batter spreads a bit, place 6-8 of the sliced bananas on the surface of the pancake (it may spread a bit more after this).
Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface (cooking times may vary slightly). Once the first side is golden brown, flip the pancake.
Cook for another 2-3 minutes on the second side.
Remove the pancake, set aside, and repeat with the remainder of the batter. Make sure to add more butter each time to prevent the batter and the bananas from sticking to the surface.
This recipe yields 6-8 pancakes.
To Serve: Serve pancakes with extra sliced fresh bananas, a dusting of cinnamon, and maple syrup (optional).

Notes

The recipe nutrition does not include maple syrup or any other toppings.

Cooking times may vary slightly. Keep a close eye on the temperature so that the pancakes do not burn, but the temperature is high enough so that the pancakes become golden brown and the bananas caramelized.

A large skillet, cast iron skillet, or electric griddle should work for these pancakes. Make sure to add more butter in between each pancake so that they do not stick to the surface.

Nutrition