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Gluten-Free Banana Pancakes Recipe

Gluten-Free Banana Pancakes Recipe

“When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I’m short on time, I toss a couple in the toaster. You’ll love the fluffy texture and the chocolate.” —Sharen Gustafson, South Lyon, Michigan
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD:6 servings


  • 1 cup gluten-free all-purpose baking flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup gluten-free rice milk
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 3 teaspoons vanilla extract
  • 1-1/3 cups mashed ripe bananas (3 medium)
  • 1/2 cup semisweet chocolate chips, optional
  • Maple syrup


  • 1. In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired.
  • 2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 12 pancakes.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

2 each: 173 calories, 6g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Gluten-Free Banana Pancakes

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ddmoen User ID: 4640990 194867
Reviewed Mar. 19, 2013

"I can't thank Sharen enough for this delicious pancake recipe. My grandson has so many allergies and this recipe was perfect for him. He is two and wanted to eat pancakes for breakfast, lunch and dinner. They were so fluffy and delicious. The whole family enjoyed them."

Mekacz User ID: 6802528 194866
Reviewed Aug. 4, 2012

"They turned out mushy and raw in the middle, no matter how long I cooked them. I added1 cup of rice flour and a half cup more milk, and that did the trick to make them edible. They were great after I made the additions."

glass5company User ID: 1542378 212333
Reviewed May. 11, 2012

"They were gooey and very unappetizing. No matter how long I cooked them."

rykirk1701e User ID: 5850325 194573
Reviewed Apr. 27, 2011

"excellent. best banana pancakes ever. we added crushed pecans for a great crunch. definitely making these again!"

ksmithagain User ID: 5884699 116335
Reviewed Mar. 17, 2011

"Wow! These are the top banana! Seriously. Thanks for publishing this one. It's so tasty. I might try a few other fruits to switch it up a little now and then."

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