Easy Banana Pancakes: Gluten-Free and Dairy-Free

November 7, 2021

Making pancakes out of brown bananas is hardly reinventing the wheel, but these gluten and dairy free pancakes taste incredible, come together in just three ingredients (four if you consider maple syrup compulsory – which you definitely should!) and take a grand total of 2 minutes to prep and about 4 minutes to cook. Plus, you don’t need any fancy (read: noisy) equipment first thing in the morning – just a bowl, a spoon and a fork. Just in case I haven’t sold it with my words here is the money shot, guaranteed to make you drool. On weekends I might trick up these banana pancakes with some Nutella and strawberries, but for the most part, I just enjoy them as is, with just a little drizzle of the obligatory maple syrup of course…

Banana Pancakes On Plate

This recipe makes 3 medium-sized pancakes which I consider a good serve for one, but the recipe can easily be multiplied.


  • One brown banana
  • 1 medium egg
  • 2 heaped tablespoons of gluten-free plain flour (or regular/gluten-y plain flour)
  • Splash of water
  • Maple syrup
Banana Pancakes Ingredients


  1. Using a fork, mash up the peeled banana really well in a medium bowl, it will look almost glossy.
  2. Add in the egg and stir to combine.
  3. Add the flour and stir to combine.
  4. Add small splashes of water and keep stirring until you arrive at your desired consistency. You don’t want them too thick, and keep in mind they rise while cooking. You’re looking for ‘spoonable’ but still runny.
  5. Let the mixture sit for a few minutes. Literally 2 minutes will make a difference, but I leave them for closer to 5 minutes.
  6. Heat a non-stick pan on a medium flame and then spoon the pancakes into the pan in equal thirds (about 2-3 spoons each). I like to add a drizzle of oil to the pan first because it helps give the pancakes those crispy edges, but it’s totally optional if you’re using a non-stick pan.
  7. Cook until golden on the bottom and you start to see ‘bubbles’ appear and the edges firm up. This mix won’t bubble in the same as a gluten pancake will, so you don’t need to wait for consistent bubble holes to know they’re cooked.
  8. Flip and cook until golden on the other side and the center feel firm to the touch.
  9. Serve with maple syrup/blueberries/chopped banana/Nutella/ice cream/lemon and sugar/good old butter or literally anything else you fancy.
Mashed Banana
Banana Pancakes Mixture
Banana Pancakes Mixture
Banana Pancakes Mixture
Banana Pancakes Mixture
Gluten Free Flour
Banana Pancakes Mixture
Banana Pancakes Mixture
Banana Pancakes Mixture
Banana Pancakes Mixture
Banana Pancakes Cooking In Pan
Banana Pancakes Cooking
Banana Pancakes Cooking
Banana Pancakes Cooking
Banana Pancakes Maple Syrup
Banana Pancakes On Plate
Banana Pancakes Sliced
Banana Pancakes Sliced

Let me know if you try these banana pancakes, they’re a super quick breakfast option, but they’re also a top way to get rid of brown bananas, especially if 2020 has left you feeling more than a bit bored of banana bread.

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