These banana pancakes are everything. Gluten-free, lactose-free, fluffy, fast to make, and they taste amazing 🙆. It’s a three ingredient recipe which you can change according to preferences cravings. I chose to serve the pancakes with honey, coconut flakes, and raw walnuts. You can also serve them with chocolate chips, fresh strawberries, blueberries, roasted hazelnuts, or even with just a drizzle of maple syrup. If you prefer to add extras directly into the batter, do it by sprinkling them directly to the pancake, while it’s cooking on the first side. For an extra fluff to the pancakes, add ½ tsp of baking powder.
Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. You need to keep these pancakes smaller than the usual pancakes. Two tablespoons of batter are enough for one pancake. This trick will help you with the flip. Yes, the flip. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If so, use the thinnest spatula you have and sloooowly slide it under the pancake. Flip the pancake carefully, as the batter can easily break apart. Cook second side of the pancake until golden as well.
Full recipe and nutritional information below ⤵️
- • 1 medium-large ripe banana
- • 2 medium size eggs
- • 3 tbsp of rice flour
- • 1⁄2 tsp vanilla extract
- • ½ tsp baking powder, optional
- Peel the banana, break it into pieces and mash it with a fork until no big lumps remain.
- Whisk the eggs together and pour them over the mashed banana and give it a good stir, until well combined. If you opt to use vanilla extract, this is when you bring it to action.
- Sift rice flour into the mix and stir, one tablespoon a time.
- Sift baking powder and stir. The batter should be loose, so don’t freak out.
- Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. Heat up the pan to medium heat and drop two spoons of batter for each pancake.
- Cook for 1 minute on first side. If you prefer to add extras such as nuts or fruit, now’s the time.
- Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If golden brown, use the thinnest spatula you have and slowly slide it under the pancake. Flip the pancake carefully, as the batter is still easy to break apart.
- Cook second side of pancake for 1 minute, or until golden brown.