3-Ingredient, Gluten Free Banana Pancakes

27th May 2018
Blog post

Singing “Banana Pancakes” in my head as I write this… but swapping it for* gluten free banana pancakes* haha!

No better way to start the day than with pancakes right?! Well, I have some good news.  This recipe just blends banana, egg and a tbsp of of flour so there’s no reason why you can’t have the perfect start to the day, every single day!

For me, the best topping for my gluten free banana pancakes is choc orange but lots more flavour ideas below… ok I have to go and whip up a batch now. Typing this is giving me alllll the cravings!!

PS. if you’re after big, fluffy american style pancakes rather than this thinner, more “every day” kind, head to the bottom of this post and click “My Ultimate Gluten Free American Pancakes”.

gluten free pancakes

Yummy Topping Ideas for my Banana Pancakes

  1. Apple Pie – add some cinnamon (& cardamon if you have any) into the pancake batter before cooking. Top with warmed cubes of apple, maple syrup, pecans/walnuts & a pinch of cinnamon.
  2. Blueberry – Quick, healthy and fresh. Pour the pancake batter in the pan and push a few blueberries into the top.
  3. Ferrero Rocher –  add a spoonful of cacao/cocoa powder to the blended mix, crush some hazelnuts on top of the stack and drizzle over some Sweet Freedom
  4. Terrys Chocolate Orange – just add orange segments and some SweetFreedom to the top of your stack. Can also add orange zest to the batter. 

Have you got any other fav toppings?! Be sure to let me know via Social Media or my Contact Page!

3 Ingredient Banana Pancakes

Super simple to make & so few ingredients. Gluten & dairy free. And healthy so you can have pancakes EVERY DAY. Can't go wrong!
Prep Time2 mins
Cook Time5 mins
Servings: 1 person
Course: Breakfast
Cuisine: American
Keyword: gluten free banana pancakes, gluten free breakfast, gluten free pancakes

Ingredients

  • 1 medium bananaweighs about 100g with skin on
  • 1 egg

Pick one of these:

  • 20 grams (1 heaped tbsp) gluten-free oatssee the notes section
  • 20 grams (1 heaped tbsp) self-raising flour see the notes section

Instructions

  • Blend all 3 ingredients together until smooth. Leave to sit for a few minutes to thicken. 
    >I use a smoothie maker for this step. Haven't got a smoothie maker? Mash the banana with a fork until smooth and then add to a mixing bowl with the other ingredients and whisk.
  • Check the consistency – depending on the size of the banana, you might need to adjust it.
    >Should look in between water and a thick mcdonalds milkshake – please msg me if you have a better way of describing this haha (1) too thick so add a little milk or (2) too thin so add a tiny bit more flour
  • Once your happy, transfer the mixture to a jug to make it easier to pour.
  • Heat a pan to a low-medium temperature & spray with frylight/brush with oil. 
    >If you're unsure of what temperature to use, I suggest you veer to the cool side as its MUCH easier to control. Its easy to crank the temperature up if they're not cooking but you can't reverse a burnt pancake haha
  • Pour the mixture into the pan in small circles.
    >For this mix, smaller pancakes is better as they'll be easier to flip! I usually make 6-8 pancakes.
  • After about 2 mins, bubbles will start to appear on the surface of the pancake and they will be EASY to lift. Flip and cook on the other side for about a minute 
    >Mine usually take about 1-2 mins on the first side & 30 seconds after I've flipped them. If you're using the same pan to cook another batch, the second lot of pancakes will probably require less time as the pan will be hotter.
  • Stack up, pile on your fav toppings and enjoy!!

Notes

I find 20g of flour/oats to be the right quantity for me (good consistency to work with & fills me up) however:
  1. LESS/NO FLOUR: you can actually omit the flour all together or use as little as a tsp if you’d prefer. It’ll make your mixture quite thin, so the pancakes will be harder to work with. Here’s my tips: use a bit more oil in the pan, keep it on a slightly lower temp and cook fewer pancakes in the pan at once so they’re easy to manage
  2. MORE FLOUR: You can use A LOT more if you’d like them to be more chunky & “american style”. Have a look at my “ultimate fluffy american pancake” recipe to see what I mean! Link below
Print Recipe

What other pancake recipes have you got Jess?

  1. My Ultimate Gluten Free American Pancakes – like these but bigger and fluffier. Perfect for a lazy Sunday brunch.
  2. Neapolitan Pancakes – always a winner too if you’re looking for something a bit different 
  3. Sweet Omelette – basically a flourless pancake and a breakfast staple in my house. No bananas involved! (unless you’d like them as a topping).
  4. Pepperoni Pizza” Pancake – toppings are all sweet based, but made to look like a pizza. Don’t ask, just look and have a laugh at my weirdness haha

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