Gluten-free pancakes

    20 min

    This gluten free pancake recipe only really requires 1 ripe banana, 2 eggs and baking powder. You can add cinnamon for extra flavour, if you like.

    4 people made this

    Serves: 2 

    • 1 large ripe banana
    • 2 eggs
    • 1/8 teaspoon (gluten free) baking powder
    • 1 pinch ground cinnamon (optional)
    • 2 teaspoons butter, or as needed

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mash banana in a bowl using a fork; add eggs, baking powder and cinnamon; mix pancake batter well.
    2. Heat butter in a pan over medium heat. Spoon pancake batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.

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    Reviews in English (34)


    Mmmmm! I could eat these every day! I never eat pancakes because of the calories and carbs, but these are a great alternative, without the guilt! They are naturally sweetened with the banana, so make sure your banana is really ripe. I'd say these are most similar to crepes. I made mine a little bigger (wasn't really sure how much to ladle in the pan) so I ended up with 5 medium sized pancakes. I found them a little hard to flip because the texture is a little "sticky" and they really grip the spatula, so I ended up using 2 spatulas and that worked well. My first couple came out a little dark, but I ended up finding that cooking them at med-low heat (instead of medium) for 2 mins per side did the trick. This one is a keeper! Thank you repeatdreaming for the fabulous recipe!  -  03 Jan 2015  (Review from Allrecipes US | Canada)


    Omg! These are incredible! They taste kind of like banana nut bread onion pancake form! I added a little bit of nutmeg and a little bit of vanilla. Delicious!  -  21 Jan 2015  (Review from Allrecipes US | Canada)


    I'm on the fence about these. I made them on a whim this morning because I had a large ripe banana to use up. I thought they tasted good--didn't even need any syrup or sugar on them; I just put a little more butter on top, and my toddler liked them. I doubled the baking powder because the other reviews said how thin they were. I don't know if it helped raise them anymore, but it didn't affect the taste at all. I tried using a crepe pan and spread the batter thin and prepared like a crepe. It worked out OK, but broke in a couple places. I then tried making them smaller and a little thicker like pancakes, and that didn't turn out well at all. (I really didn't have bubbles form or the edges get dry like the recipe says.) I think the best thing would be to make them like small crepes. Keep spreading the batter over the edges so they get thin. I'm not sure if I'll try again or not. Although I liked the flavor, they were a bit of a pain to cook. Thanks for the recipe. It is interesting.  -  21 Mar 2015  (Review from Allrecipes US | Canada)