Gluten-Free Banana Flour Pancakes

These banana flour pancakes are gluten free and lower in carbs than many traditional pancake recipes. 

And rather than light and fluffy, the high fiber content of the banana flour makes them a heartier, more filling breakfast option. And to make them even more filling, you can top them with fresh berries, a dollop of plain Greek yogurt, and a tablespoon of natural almond or peanut butter.

Of course, you can also go the traditional route with a drizzle of maple syrup and a pat of butter for a more indulgent morning. 

Curious about learning more about banana flour? Be sure to check out our previous post on it’s potential health benefits! 

Gluten-Free Banana Flour Pancakes 

Ingredients

• 1 cup green banana flour 
• ½ – ¾ cup unsweetened vanilla almond milk, or milk of choice (see notes)
• 4 large eggs
• 1 tablespoon melted butter or olive oil
• 1 teaspoon baking soda 
• 2 teaspoons apple cider vinegar 
• 2 teaspoons pure vanilla extract 
• 1 teaspoon ground cinnamon 
• 1 tablespoon pure maple syrup 
• Pinch of salt
• Cooking spray or extra butter for greasing pan 
• Toppings of choice, such as pure maple syrup, fresh fruit, Greek yogurt, or nut butter  

Instructions

1. Place all ingredients from banana flour through salt into a blender. Blend until well-combined. 
2. Preheat griddle or large skillet over medium heat and lightly grease with butter or cooking spray 
3. Pour ¼ cup of batter per pancake (for medium-sized pancakes) onto preheated skillet. Once the edges look set and the bottom is lightly browned, flip, and cook another 1-2 minutes until the bottom is also lightly browned. Repeat with remaining batter. 

Nutrition 

Servings 4 |  253 Calories per Serving 

6 g protein; 223 mg cholesterol; 8 g fat; 3 g saturated fat; 32 g carbohydrate; 0 g fiber; 4 g sugar; 426 mg sodium

*Calculated using ¾ cup unsweetened vanilla almond milk and no toppings. 

Notes: 

• For thicker pancakes, use ½ cup of milk and ¾ cup for thinner.
• While it would increase the amount of carbs, these would be delicious with banana slices on top or even adding mashed banana to the batter. You could also add some unsweetened coconut flakes for a tropical theme. 
• These pancakes taste best the day you make them. However, they can be kept in the fridge for up to 4 days.