Banana Pancakes

Every weekend, usually on both Saturday and Sunday, either my wife or I make these. They are our go-to breakfast for those lazy mornings when we having nothing more to do than let the dogs out. These can also be made without the banana, or with different type of fruit. We’ve made cinnamon apple, mango, blueberry, peanut butter, cacao nibs, and strawberry.

Here’s the basic recipe.


  • 1 1/3 cup gluten-free all-purpose baking flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp Pamela’s Not Xanthan Not Guar Baking Stabilizer
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 2 TBSP olive or coconut oil
  • 1 TBSP honey
  • 2 ‘flax’ eggs
  • 1/2 to 3/4 cup almond milk or water
  • 2 ripe bananas


In a mixing bowl, add the flour, baking soda, baking powder, baking stabilizer and salt. Whisk together to combine the ingredients, then set aside.

In a separate mixing bowl, add the vanilla, oil, honey, flax eggs, and the milk or water. Blend on medium speed for 2-3 minutes or until the mixture becomes frothy. Turn the mixer down to a slower speed and add 1/4th of the dry ingredients. Allow to blend fully, then shut off the mixer and scrape the sides. Add another 1/4th of the dry ingredients and repeat until everything is well blended.

Peel and slice the bananas and add those to the mix. Save a few for topping if you want. Turn the mixer speed back to medium and beat for 1 minute.. The mixture should be wet, but not watery. If you need, add a little more flour, 1 TBSP at a time.

Heat your griddle or frying pan over medium heat. Using a ladle, spoon out approx. 1/4th cup of the mix. Allow the pancake to cook until it begins to bubble, and then for approx. 30 seconds more. Flip it over and cook the other side until golden brown. Repeat until all of the mixture has been cooked.

Typically this recipe makes a dozen pancakes. You may get more or less depending on how much batter you use for each one.

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