Easy Gluten-Free Banana Pancakes Recipe with 3 Simple Ingredients
A quick and easy gluten-free banana pancake recipe using just ripe bananas, eggs, and baking powder. Perfect for busy mornings and naturally gluten-free without sacrificing flavor or texture.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium ripe bananas
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- Optional: 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon
- Optional: chopped nuts or chocolate chips
- For vegan option: flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
Instructions
- Peel and mash 2 ripe bananas in a mixing bowl using a fork or potato masher until smooth with a few small lumps remaining.
- Crack in 2 large eggs and whisk together with the mashed bananas until fully combined and slightly frothy.
- Stir in 1 teaspoon baking powder. Add vanilla extract or cinnamon if desired. Mix just until combined.
- Heat a non-stick skillet or cast iron pan over medium heat and add a small pat of butter or light spray of oil.
- Pour small rounds of batter (about 1/4 cup or 60 ml) onto the skillet.
- Cook for 2-3 minutes until bubbles form on the surface and edges start to set, then flip carefully.
- Cook for another 1-2 minutes until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
Use ripe bananas with brown spots for best sweetness and moisture. Do not overmix the batter to avoid dense pancakes. Preheat pan properly to medium heat. Smaller pancakes (3-4 inches diameter) are easier to flip. If batter is too wet, add almond flour or gluten-free oats; if too dry, add a splash of almond milk.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 200
- Sugar: 14
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: gluten-free, banana pancakes, easy breakfast, 3 ingredients, quick pancakes, healthy breakfast, vegan option