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gluten free pancakes

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


  • 1 medium banana - weighs about 100g with skin on
  • 1 egg

Pick one of these:

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


  • 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!!


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
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