The BEST gluten free banana pancake recipe is packed full of nutrition. You’ll love the nutty undertones that pair perfectly with banana. Think of a hint of banana nut bread. This recipe is one that we don’t only eat for breakfast. My family loves this recipe for dinners as well.
Teff Flour
If you’re not familiar with Teff flour, it is an ancient grain that is not only gluten free. It is a good source of fiber, copper, iron, magnesium, potassium, phosphorus, manganese, zinc and selenium. It also is known to be high in protein and offers all the amino acids.
Teff flour can sometimes be found in health food stores. I have not been able to find it local in my area, so I have to order it. There are two kinds of Teff flour I use. One is Anthony’s Teff Flour, and the other is Berhan Teff Flour. Bobs Red Mill may be a good option too.
Blending the Flours
Teff flour is a more expensive flour, and because I have a family of 7, I was looking for ways to still have a nutrient packed pancake but to make it more cost effective. So while experimenting, I came up with combining the flour with buckwheat and oat flour.
The texture, flavor and consistency is kid approved even without the coconut sugar.
Buckwheat Flour
Buckwheat adds a nice earthy and nutty flavor that I think pairs phenomenally with the almond butter. I love that buckwheat is known for being high in fiber, full of antioxidants and being high in iron. Surprisingly, it also has small amounts of high quality protein and amino acids that our bodies can’t make on its own.
Oat Flour
Oat flour is definitely a pantry staple in our house. The thing is, I don’t buy oat flour. I make it myself to save money, and for quality control. We buy One Degree rolled oats, and then I have oats and when I want flour, I pull out my blender and turn oats to oat flour. I really like oat flour as an addition because it creates a good stable texture.
Griddle vs. Stovetop
I supposes cast iron, is cast iron. If you’re making the best gluten free banana pancakes, cast iron is amazing to cook them on. However, if you don’t have a cast iron pan to use on your stovetop like me, but have a cast iron griddle outside, try it! I love it when we can cook outside. It’s less mess, and my husband loves to grill so it’s less work for me too. Besides, when we do breakfast on the Blackstone, we can cook everything outside. Eggs, hash browns, you name it.
If you have to cook on the stovetop, and also don’t have cast iron, go for the nonstick. No matter what you’ll need to use a nonstick spray as these pancakes are pretty dense.
Final Touches
For a final touch, we use pure maple syrup, fresh fruit and for extra special occasions for the kids, they may get a little bit of coconut or almond whipped cream on top. If you like shredded coconut, you can also sprinkle that on top of your pancakes.
I hope you enjoy as much as we do.
The BEST Gluten Free Banana Pancakes
Ingredients
- 1 cup oat flour
- 1/2 cup buckwheat flour
- 1/2 cup whole grain Teff flour
- 2 tbsp coconut sugar optional
- 3 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups unsweetened almond milk
- 1/4 cup almond butter
- 2 tbsp lemon juice
- 4 tsp vanilla extract
- 2 ripe bananas medium size
- optional: 2 cups blueberries if you desire blueberry pancakes
Toppings - optional
- Pure maple syrup
- toasted almonds
- vegan yogurt
- blueberries
Instructions
- Preheat oven to it‘s lowest setting, and line a cooking sheet with parchment paper. This is to keep pancakes warm if cooking on a stovetop. (We’ve had great success cooking these on our outdoor cast iron griddle too.)
- In a medium sized bowl, combine the flours and other dry ingredients.
- In a blender, combine the remaining ingredients; banana, milk, almond butter, lemon juice, and vanilla. Blend until completely smooth.
- Pour the banana mixture into the bowl of dry ingredients and whisk together until well mixed and no dry spots remain.
- Heat a large non-toxic nonstick pan over low to medium heat. When the pan is hot, pour about 1/4 cup of batter into the pan and gently spread the batter to make your pancake round. If adding blueberries, place your desired amount on the pancake and press just enough that the berries won’t fall off. Cook for 3-5 minutes.
- Once the pancake forms bubbles on the top and the edges start to look cooked, then flip with a thin non-scratch spatula. Cook for another minute or two. When finished, place on parchment lined cooking sheet and place in oven to remain warm. Repeat until batter is gone.
- If the batter starts to thicken, add a little bit more milk and whisk until blended. This will help keep the batter the right consistency.
- Serve warm with your favorite toppings, like pure maple syrup, fruit, almonds or vegan yogurt.
- Makes 24 pancakes
