Gluten free banana pancakes (American-style) made with protein-rich flours and buttermilk. Topped with a home-made caramelised banana sauce for delicious decadence. Perfect for breakfast, brunch, dessert and definitely not just for Pancake Day.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
Gluten Free Banana Pancakes… Make every day a pancake day
Fancy a delicious stack of gluten free Banana Pancakes, piled high and doused with caramelised banana sauce? Read on…
We love pancakes in our house and although we don’t eat them as often as we would like, they are definitely not reserved for Pancake Day (Shrove Tuesday). In fact, any day should be an optional ‘pancake day’. Right?
After all, pancakes are as versatile as they are varied. They come sweet or savoury, wafer thin or fat, rolled, folded or piled high. They make a fantastic breakfast, brunch, after-school treat or dessert. And if you make them savoury, pancakes can be topped and filled for a nutritious lunch or tea.
If you are wondering why it’s been so long since you made any, worry not! The annual pancake fest is a great kick up the backside. And since it’s just round the corner, it’s most definitely time to get out the pan, whip up some batter and start flipping!
Why do we eat pancakes on Shrove Tuesday?
Like so many food traditions, Shrove Tuesday and its connection with pancakes is steeped in Christian history. It marks the last day before the start of Lent… a time of Christian fasting, which lasts for the 40 days leading to Easter.
Shrove Tuesday was traditionally the day for clearing larders of excess and gorging on the contents in preparation for leaner weeks of abstinence ahead. All edible temptations had to be removed and Shrove Tuesday was traditionally the time for using up remaining eggs, butter and fat. These could easily be turned into pancakes and fritters and hence, the custom began.
Pancake Day in the 21st Century
From such humble religious beginnings, Pancake Day is now an annual feature on the foodie calendar rather than a larder-emptying feast. Of course there are still some who use it as the marker for giving up something for Lent (I had a colleague who every year, would give up eating cheese, chocolate and chips until Easter). However, with the perpetual dwindling of active Christians in the UK at least, Pancake Day seems to have become more of an excuse to remind ourselves just how good pancakes are.
Indeed, glancing through the world of ‘#instapancakes’ it also seems to be an excuse for creative expression of culinary diversity. You’ll find everything from impressively presented magnificent pancake towers, to carefully rolled spirals of flavour-filled loveliness. But I think the thing that strikes me most about the modern pancake, is the trend towards topping with often insanely calorific add-ons. Add the word ‘loaded’ to your pancake search and you’ll find some stacks with what looks like an entire year’s worth of treats dumped on the top. Indulgent… yes. ‘Instagrammable’… for sure! Healthy… probably not.
Gluten Free Alchemist gluten free Banana Pancakes – a little healthier?
To be fair, you may be looking at the photos of these drool-worthy gluten free banana pancakes and thinking exactly the same. But if you take a closer look at the ingredients, you’ll find that they probably come into the category ‘sweet pancakes with a healthier twist’. And they do pack a full banana flavour punch.
These gluten free pancakes are made with a nutritious combination of protein-rich flours, egg, buttermilk, coconut oil and bananas, lightly sweetened with coconut sugar. They may be in the ‘dessert’ camp of pancake, but you can feel fairly virtuous that they remain a healthier option. They are incredibly satisfying too… We ate them for brunch and they kept hunger at bay for hours.
Okay… We also caramelised a bunch of bananas in brown sugar syrup to make Caramelised Banana Sauce and spooned them over the top… And yes, this action may have knocked me off the moral ‘healthy-eating’ pedestal. But it tasted fantastic and was more than worth the act of moral corruption that ensued… At least we stayed clear of the whipped cream.
Making the best gluten free pancakes at GFHQ
These gluten free banana pancakes are more the thick ‘American style’… Luscious, fluffy and made for tower-building, rather than rolling. But they are not the only American buttermilk pancake recipe here on Gluten Free Alchemist. You will also find a glorious recipe for Vanilla Buttermilk Pancakes topped with berries and Chocolate Sauce, which is a firm family favourite and often made for staying guests. And there are also super-easy no buttermilk fruity Blender Pancakes (Protein Pancakes) which may quickly become an obsession.
If you’ve never made buttermilk pancakes before, I would definitely recommend you try. The buttermilk adds a richness and lightness that makes eating them an absolute delight. Check out my top tips for cooking them at home.
If you prefer a thinner, rolled or folded pancake, we have those too… I’ve developed a few gluten free pancake recipes over the last few years!
One of my favourites is actually more of a savoury gluten free pancake, made with a base of oat flour. Healthy and delicious, Oat Crêpes make the perfect wrap for mushrooms, cheese, tuna or anything else you want to throw at them. Miss GF loves them with sweet toppings too. Even if you are not a gluten-avoider, they certainly make a wholesome alternative to traditional wheat-flour batter and are simple to make. And it’s really easy to make oat flour at home by grinding oats into a fine powder.
Other Gluten Free Pancakes from around the web…
If you don’t fancy any of these pancakes (although I can thoroughly recommend all of them), there are plenty of others to whet your appetite. Here is a selection of some of my gluten free favourites from around the web.
- Buckwheat Blini Pancakes from Elizabeth’s Kitchen Diary
- Totally Free From Pancakes from Intolerant Gourmand
- Spicy Vegetable Pancakes from Supergolden Bakes
- Simple Pancakes from Glutarama
- Buckwheat Banana, Peanut Butter & Chocolate Chip Pancakes from Apple & Spice
- Spinach Chickpea Crepes from Sneaky Veg
- Courgette Chickpea Pancakes from Tin & Thyme
- And why not visit our dedicated Gluten Free Batter Index too?
WHAT DID I USE TO MAKE THESE PANCAKES? (AD)
Don’t forget… If you do try my gluten free Banana Pancakes, let me know! Leave a comment below or Take a photo and tag me on social media (Facebook; Instagram; Twitter). And if you like what you make, I’d love it if you could share with your friends and leave a recipe rating. Thank you
You may also like to try
Gluten Free Banana Pancakes with Caramelised Banana Sauce
- mixing spoon
- third-cup measure or large spoon/ladle
- flat silicone spatula
- heat-proof plate
- clean tea towel
- sharp vegetable knife
Gluten Free Banana Pancakes
- 60 g buckwheat flour
- 40 g tapioca flour
- 60 g oat flour SEE NOTES BELOW
- 60 g sorghum flour
- 30 g almond flour
- 50 g coconut sugar or light soft brown sugar
- 2 tsp GF baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 570 ml buttermilk 2 x 284 ml pots
- 1½ ripe bananas mashed
- 2 large eggs (UK large)
- 50 g coconut oil melted – low microwave or set over hot water
- 1 tsp vanilla paste
Caramelised Banana Sauce
- 3 firmer bananas sliced
- 150 g soft light brown sugar
- 2 to 3 tbsp water
- toasted chopped hazelnuts
- a handful of chocolate chips
- Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda and salt in a large bowl, making sure all are fully combined. Set aside.
- In a separate bowl, beat together the buttermilk, mashed banana, eggs, melted coconut oil and vanilla paste, until thoroughly combined, light and airy.
- Make a well in the centre of the flour mixture and pour the liquid into the bowl.
- Stir the mixture briefly and then whisk until the ingredients are just evenly amalgamated. Be careful not to over-mix.
- Let the mixture sit for 5 minutes whilst the bicarbonate of soda activates.
- Prepare your frying pan by brushing (or sponging) with a little vegetable, sunflower or coconut oil and heat over a medium setting.
- When the pan is hot, add a large spoonful of batter (I use a third-cup measure), and gently push out to form an American pancake shape about 5 mm thick.
- Allow the underside to cook and when the bubbles that form on the top have popped, flip the pancake over and cook the other side.
- Repeat this process until all the batter has been used. But place the pancakes as they cook in a pile on a heat-proof plate, wrapped in a clean tea towel and keep warm in a low oven until ready to eat.
Caramelised Banana Sauce
- In a medium saucepan, mix the sugar and water together and heat over a medium heat, stirring until the sugar has melted and darkened slightly. Be careful not to over-cook, or the sugar will burn.
- Add the sliced bananas to the pan and gently toss in the syrup, continuing to heat gently for a couple of minutes.
- Remove from the heat.
- Serve the pancakes with the sauce and a sprinkling of roasted chopped hazelnuts. For extra decadence, throw on some chocolate chips.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
For lots of other gluten free inspiration, we now have a Gluten Free Recipe Book Index that you can browse for ideas.
Gluten Free Banana Pancakes shared with :
- Full Plate Thursday #472 with Miz Helen’s Country Cottage
- Creative Muster #372 with Fluster Buster and Adoring Creations
- Cook Blog Share with A Strong Coffee
- What’s for Dinner #240 with The Lazy Gastronome
This post was originally published on 6th February 2016 and updated on 20th February 2020