Gluten-free Pancakes with Bananas

Everyone loves pancakes. They are easy to cook, can have a lot of variations and are yummy. People who find that they are allergic or sensitive to wheat/dairy can try out this recipe using gluten-free flour and also replace eggs with chickpea brine. This recipe is easy and delicious.

  • 220 grams Gluten-free Self-raising flour
  • 300 ml Almond Milk
  • 2 tbsp Organic Cane Sugar
  • 1 tsp Vanilla Extract
  • 2 Bananas
  • 2 Medium Eggs
  • Butter (For Frying)
  • Maple Syrup (optional)
  • Lemon Juice (optional)


  1. Measure flour and stir into a bowl.

  2. Add eggs and whisk into mixture.

  3. Add the milk and whisk until you get a clear consistency.

  4. Add the sugar and the vanilla extract and stir some more.


  1. In a pan, use a teaspoon to add a small dollop of butter into the pan, and let it melt.

  2. Pour the pancake mix into the pan, and allow to brown for about 1 to 2 minutes, then turn.

  3. Repeat until all of the mixture is used up.

  4. Cut the banana into small slices, and pour the maple syrup and/or lemon juice on the pancake.

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