Gluten-free banana pancakes

Naturally sweetened, full of protein, and easy to make. What more can you ask for in a sweet breakfast (or breakfast for dinner?).

These pancakes are one of my oldest original gluten-free recipes. They were my first experiment in the world of coconut flour. To be honest with you, they were quite the disaster the first few times I attempted them. Years ago, I went gluten-free for the first time (about 6 years ago) and before you say anything-you got me. I did it to be “edgy” and obnoxiously “cool”. I was 22 and I wanted to be like everyone else. All the healthy people were doing it, so I figured, “oh no, I have to do this”. Much to Jake’s eye rolling, I dove right in to the gluten-free world. To my surprise, I lost a lot of weight (initially), but I didn’t really feel much better because I was eating processed gluten-free food. Corn pasta, that stale bread that they pass off as “just as good as the real thing” (spoiler alert: no, it was gross), and a slew of all the other “GF approved treats” that were out there.

This was a turning point for me, I realized it wasn’t the gluten-free aspect, it was the processed food aspect. I swore off trying the gluten-free thing and continued eating a normal, balanced diet. But, I realized something was still off a few years ago. After I had gallbladder surgery in 2015, I had to go get an endoscopy test.

Well, long boring medical story short, my doctor told me that I didn’t have celiac disease, but I did have a gluten sensitivity. That I should try the elimination diet and see what happens. This time I did it the right way, and for the last 2 years I eat about 90 to 95% of the time I eat gluten-free.

My skin is clearer, I don’t get stomach aches anymore, my joints rarely hurt, I am no longer randomly puffy. Also-I noticed I sound like I am 80 years old. I am only 28, but food can seriously affect you people!

In addition to the no gluten thingy, as you may already know, I have severe food allergies, so I don’t eat anything processed as it is (because almost everything has soy). Wamp wamp. Sad horn sound.

So, I am not trying to sound “cool” when people ask what I can eat, I really am one of those annoying people. As I side note, for anyone wondering, my boyfriend doesn’t follow the same set of gluten-free rules. He eats pretzels, cereal, regular bread here and there. Lucky bastard. He has reduced his intake by about 60%, and he doesn’t really miss it.

Unless it is pasta, he does miss pasta. Hell, I miss pasta.

But, believe me people, you do not have to have gluten to have fun! I mean we all know how much fun “gluten-free” screams. Am I right?***

Gluten free banana pancakes |

But, believe me people, you do not have to have gluten to have fun! I mean we all know how much fun “gluten-free” screams. Am I right?***

Some tears were spilled over this ultra-simple pancake recipe. I forgot about this recipe for a while, until my best friend asked me one Sunday afternoon if I found my coconut flour pancake recipe. We were discussing it weeks prior, and I put it on the back burner for newer recipes. So, Sunday night, she asked again. She was frustrated with the ones she found on Pinterest because they were too involved, or had too many additional ingredients. I remember those were the exact reasons I decided so many years ago to create my own coconut flour pancake recipe. And because I love her, I pulled out my old, 4-year-old prehistoric laptop (I wasn’t even sure if it would work), to find it.

Now, I am not sure how Becky is so lucky. This girl. I tell you. It was the only friggin’ recipe left from my last disastrous blog attempt a couple years ago.

The last recipe left. With full instructions.

I wasn’t sure I was going to find it at all, and here it was, smiling at me. Now this is where my all important warning comes in:

Coconut flour is a bitch.

I will tell you like it is, some bloggers like to sugar coat it because it is a scary flour to work with at first. But, the benefits of this powerhouse flour are undeniable. Seriously, it is probably my favorite flour, the smell is incredible, it is low in calorie because it is extremely absorbent, so you need much less than regular flours. Coconut flour is high in protein, low in sugar, high in fiber, the list goes on. You can read more about it here. My absolute favorite coconut flour is Anthony's, which you can get here. I literally bought a bag a year ago, and I keep digging into it. Coconut flour is one of those amazing ingredients where you really get your money's worth.

The most important tip I can give you about these pancakes, do not have the pan heat too high!

Other than the sensitivity to heat, they are pretty easy. They are so simple, they work without two of the ingredients! The ones in the picture? I was missing the vanilla extract and I omitted the sugar. Yes, two full ingredients, and they worked, tasted great, and were gobbled up just as fast as the original recipe.

So here is the hardest part: dump all of the ingredients into the blender or a food processor and blend until smooth.

Boom, pancake batter.

Gluten-free banana pancakes |

Heat up a pan on medium low heat, you want it warm enough to not take a million years to cook, but not hot enough to burn. I set mine about 2 little notches left of dead center medium on my stove top. If that makes sense. If not, please, see the picture. 

I want these to turn out for you, so I am trying to avoid any future burned cakes! Coconut flour, banana, and eggs, are all quickly cooked ingredients, so heed my warning of the heat. Once your non-stick is heated, grease your pan with a little coconut oil, ghee, butter, or oil. Not too much, but enough to grease the pan and the pancakes don’t stick.

Dollop ¼ cup of batter in the pan, and make sure it is spread out into a round circle. This batter is a little thicker, so you may have to take the measuring cup and tap the top a little to spread it evenly.

Cook one side for about 2 minutes (check to make sure it is fully cooked), then flip! Cook for an additional 1 ½ - 2 minutes until cooked through. These will bubble like regular pancakes, just not very much.

Gluten-free banana pancakes |

You are done! These breakfast favorites are dense and delicate at the same time. A little eggy, but still that "pancake flavor" and they can be as sweet as you desire! I omit the sugar typically, because I love to add the sweetness after. So get cooking then slather with toppings and smash into your face! Our favorites are a little almond butter with coconut oil, fresh fruit, peanut butter, and I have enjoyed these with yogurt and berries. I don’t eat sugar very often, but when we have maple syrup, they pair perfectly.

Sometimes, you just need a large stack of hot cakes, even if you can't have gluten!

Gluten-Free Banana Pancakes

Recipe by Allie Brendel

This is one of the first recipes I created years ago to start living a 90% of the time gluten-free diet. These babies are easy to whip up as they are blender/processor based, and are super easy to customize with your choice of toppings. Bonus: I have made these without the vanilla or the optional sugar and they still taste great!

Prep time: Less than 5 minutes

Cook time: Around 20 minutes

Total time: 25-30 minutes

Yield: 8 pancakes

Calories per serving: 227 (varies on serving size see notes in blog post)


  • 3 large eggs
  • 1 ripe banana
  • 1/4 cup coconut flour
  • 1/4 cup almond milk or coconut milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • Coconut oil/ghee/butter for cooking

Cooking Directions

  1. Combine everything but the coconut oil in a blender or food processor. So simple right?
  2. Heat a non-stick frying pan on the stove on medium-low (the pan cannot be super hot).
  3. Put a little oil (I used coconut oil for mine), to lightly grease the pan.
  4. Scoop out 1/4 cup of batter and spread out into pancake (you may have to flatten it down a bit with the back of the measuring cup).
  5. Cook for about 2 minutes until golden/darker brown, then flip. These pancakes won't bubble as much as regular pancake batter, but you want to make sure it is cooked on the one side before you flip. Flip and cook for an additional 1.5-2 minutes until cooked through.
  6. Be careful, as these are coconut flour based, which is a really delicate flour to work with most of the time. The most important part is to have the pan on medium low, as these can burn easily, but I promise they are easy! I just want to make sure the warnings are there so they turn out the best they can be!
  7. Once cooked, slather with your choice of toppings! DEVOUR. They also hold up well in the fridge up to 3 days.