• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gluten-Free Baking logo
  • Home
  • Recipes
  • About
    • About Me
    • Contact
    • My Cookbooks
    • Work with Me
  • Nav Social Menu

    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
×
Home » Pancakes and Waffles

Gluten-Free Banana Whole Grain Pancakes

Jan 24, 2016 · 2 Comments

Jump to Recipe

These gluten-free banana pancakes are made with whole grains. The combination of banana and whole grains make for a hearty breakfast that somehow manages not to be too heavy.

Gluten-Free Banana Pancakes on a plate, topped with syrup and banana slices.

Gluten-Free Banana Pancakes

Last week I faced a bit of a culinary quandary: to make banana pancakes or not to make banana pancakes. In the pro-banana pancake column: two super ripe bananas on my kitchen counter and my love of any type of banana baked good. In the con column: my husband dislikes banana baked goods as much as I love them.

Reasoning that the bananas needed to be used ASAP, the pancakes won. I mashed them with some brown sugar and allowed the mixture to sit for a few minutes, the same way I handle batter for banana bread. Instead of my standard pancake flour mixture, I whisked together some brown rice flour and sweet rice flour. Since bananas add body to baked goods, I skipped the cornstarch. The batter smelled good…to me at least.

My husband wandered up, coffee cup in hand, and asked, “Did you put bananas in the batter?” I wanted to lie. Badly. There were only two bananas! Maybe he wouldn’t notice? Thanks to my food allergies, I’m totally unable to lie to someone about what’s in food they’re about to eat. (And, you know, feelings of general decency, etc.) I admitted that, yes, bananas somehow fell into the batter. His response: “I think I’ll have eggs.”

I made myself a batch, threw a few chocolate chips in one of the pancakes, flipped it, and offered Greg a bite. To humor me, he took one. And then another. Then he wandered over to the stovetop and cooked himself a batch. I might have done a little happy dance in my chair.

 What won him over was the texture. The pancakes are really fluffy. And unlike banana bread, they don’t have an aggressive banana flavor; it’s more of a banana whisper. The nutty brown rice flour worked well in the recipe but so would sorghum flour or quinoa flour. To up the whole grain factor, you could also add some ground flax meal. However, don’t add more than two tablespoons of flax or the batter becomes too viscous. To finish the pancakes, consider topping them with some sliced bananas, blueberries, chopped nuts, or chocolate chips! All complement the pancakes nicely.
 
Gluten-Free Banana Pancakes on a plate.
Print

Gluten-Free Banana Pancakes

Light and fluffy, these pancakes are great on their own. However, sliced bananas, blueberries, chocolate chips, and chopped nuts also pair well with the pancakes. Note: If desired, replace the sorghum and quinoa flour for the brown rice flour called for in the recipe. You can also add up to two tablespoons of ground flax meal for an additional nutty flavor.
Course pancakes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author GlutenFreeBaking.com

Ingredients

  • For the Pancakes
  • 2 large ripe bananas
  • 1/4 cup dark brown sugar (1 3/4 ounces; 50 grams)
  • 1 cup brown rice flour (4 ounces; 113 grams)
  • 1/2 cup sweet rice flour (2 ounces; 57 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 cup milk (8 ounces; 226 grams)
  • 2 large eggs (about 4 ounces; 100 grams out of shell)
  • 1/4 cup vegetable oil or melted butter (1 3/4 ounces; 50 grams)
  • 1 teaspoon vanilla extract

For Serving, optional

  • maple syrup or golden syrup
  • butter
  • sliced bananas
  • blueberries
  • chocolate chips
  • chopped nuts

Instructions

  1. In small bowl, mash together bananas and sugar with a fork. Allow to stand for ten minutes. In a medium bowl, whisk together brown rice flour, sweet rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, vegetable oil, vanilla extract, and banana mixture. Stir until batter forms. If batter is thick, add an additional tablespoon of milk.
  2. Lightly oil a flat griddle pan. Heat griddle over medium-high heat until hot but not smoking. Pour batter onto griddle into rounds approximately 1/4 cup each. Cook until bubbles appear all over the surface of the pancake and begin to pop, approximately 3 minutes. (If desired, add a sprinkle of chocolate chips or blueberries to the cooking pancakes.) Flip pancakes and cook another 1 to 1 1/2 minutes.
  3. Serve with butter, syrup, and, if desired, sliced bananas, blueberries, or a sprinkle of chopped nuts.

Reader Interactions

Comments

  1. Abinaya says

    December 09, 2019 at 7:06 am

    What is sweet rice flour?

    Reply
    • Elizabeth says

      December 11, 2019 at 8:10 am

      Sweet rice flour is made from ground from sweet (sticky) rice. It is also called glutinous rice flour. Glutinous means sticky; the flour is gluten-free. Hope this helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Recipes Delivered to Your Inbox! (Free Weekly Newsletter!)




Elizabeth Barbone

I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

Read More About Elizabeth →

  • Facebook
  • Instagram
  • Pinterest

Foods You Miss the Most

  • A stack of gluten-free pancakes topped with maple syrup and butter on a plate.
    The Best Gluten-Free Pancakes
  • Gluten-free chocolate chip cookies on a cooling rack.
    Gluten-Free Chocolate Chip Cookies
  • Loaf of Baked Gluten-Free Sandwich Bread on Red Cutting Board.
    How to Make the Best Gluten-Free Sandwich Bread: An Easy Recipe for Everyone!
  • Gluten-free flour tortillas on plate.
    How to Make the Best Gluten-Free Flour Tortillas

Footer

↑ back to top

Terms

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Statement

Follow Us

  • Facebook
  • Instagram
  • Pinterest

About

  • Contact
  • About

Copyright © 2025 Gluten-Free Baking