Gluten Free Banana Pancakes

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Cuisine: American


These banana pancakes are delicious, healthy, and both gluten free and vegan. 




  1. Add all ingredients to a high speed blender and process until smooth. 
  2. Let the batter sit while you heat up a skillet.
  3. Use 1/3 measuring cup to scoop batter onto a warm pan and cook on each side for about 2 minutes, or until bubbles start to form. I don’t recommend pressing down on the pancakes as this squeezes out the air and makes the pancakes very dense. 
  4. Repeat until all batter has been used.
  5. Top with additional banana slices, berries, maple syrup and enjoy!


If the batter gets too thick as it sits, add a few tbsp extra almond milk until it thins out.

On the other hand, if the batter is too thick, either let it sit a little longer or add more oats and blend it until it reaches your desired thickness. It’s better to be too thick than too thin. 

I don’t recommend pressing down on the pancakes after you flip them, since this will make them thin and super dense. 

Once prepared, these pancakes store in the fridge for about 3 days or in the freezer for 1 month. 

Make sure to use blanched almond flour for this recipe, not almond meal. 

Keywords: gluten free banana pancakes, banana pancakes, vegan banana pancakes, gluten free pancakes