Gluten-Free Banana Pancakes


I’ve been waiting all week to share these. They aren’t some of the best gluten-free pancakes I’ve ever had, or vegan or banana. They’re just some of the best pancakes I’ve ever had—period. The banana sweetens these perfectly without added sugar, and the cinnamon adds a nice warm touch. They go especially good with a dollop of melting butter toffee peanut butter.


Like my other pancake recipe, these use chickpea flour, which is a great gluten-free alternative to wheat flour. It has high protein and fiber contents making it a healthy breakfast that will fill you up and not have you crashing by 10am. I’m able to find it cheapest in my regular grocery store(Hannafords) in the natural/organic section for less than $4 a bag.

Gluten-Free Banana Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients(makes 1 serving):

  • 1/3 cup mashed banana(about 3/4 a medium-sized banana)
  • 1/2 cup chickpea flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4-1/3 cup water



  1. In a mixing bowl combine the mashed banana, chickpea flour, cinnamon, baking soda and 1/4 cup water and mix.
  2. Add more water if necessary to get the consistency somewhere between thick-runny and runny.
  3. Preheat a non-stick pan over medium heat.
  4. Scoop about 1/4 cup batter into the pan for each pancake. Only cook 1 or 2 at a time to avoid overcrowding.
  5. Cook on one side until the top is bubbly, then flip and cook for about another minute. Repeat until all the batter is used.


Serve with maple syrup, peanut butter, bananas, blueberries—whatever, it will all be good.

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23 Responses to Gluten-Free Banana Pancakes
  1. Caroline @ chocolate and carrots
    September 9, 2011 | 9:01 am

    Mmmm…banana pancakes are the best! 🙂 Plus the toffee pb on top is the key! So delish!

  2. Faith @ For the Health of It
    September 9, 2011 | 9:18 am

    Those definitely look fun! I’m so lame – I always make my pancakes from a mix – but if I get the whim to do a batch from scratch, this will definitely be the recipe!

  3. Gina @ Running to the Kitchen
    September 9, 2011 | 9:24 am

    I just came home after a 3 day work trip to 4 over-ripened bananas on the counter. This may be in the cards 🙂

  4. Cynthia (It All Changes)
    September 9, 2011 | 10:22 am

    I love pancakes. I love peanut butter. Evan you may have made the best combination.

  5. Emily
    September 9, 2011 | 1:53 pm

    Such a simple gluten free recipe and I actually have all the ingredients 🙂 thanks, can’t wait to try them!!

  6. Averie @ Love Veggies and Yoga
    September 9, 2011 | 1:54 pm

    This is how I make my vegan GF pancakes too. Bananas are so helpful in vegan baking/cooking.

    Start with a banana(s) and then add almond flour, spices, chia seeds sometimes too (help with thickening) and coconut oil..just a mish mash of stuff.

    Nice stacks! Makes me want some!

  7. Ela
    September 9, 2011 | 5:44 pm

    I think I’ve only ever had pancakes once! Incredible, no? Was raised on the other side of the Atlantic, where they don’t really exist; gluten allergy is strike 2. I make my husband sourdough banana pancake just about every day, but these look so easy and yummy that I may have to have some too!

  8. BroccoliHut
    September 9, 2011 | 9:53 pm

    I think chickpea flour is the only Bob’s Red Mill product I have yet to try. Is chickpea flour typically expensive? If not, I am SO making a stack of these tomorrow!

    • Wannabe Chef
      September 9, 2011 | 9:54 pm

      Not at all. A 20oz or so bag costs about $3.50, probably cheaper in bulk on Amazon

  9. Hannah
    September 10, 2011 | 1:17 am

    *keeps moping about out-of-reach bananas*

    One day, I’ll be able to make these again. One day. Right now, I may as well make saffron gold leaf truffle pancakes as banana pancakes!

    (I like to whinge sometimes 😛 )

  10. Christine (The Raw Project)
    September 10, 2011 | 11:46 am

    These look wonderful, I can’t wait to try them! Wonder if using frozen bananas and mixing the batter in a blender would work..]

  11. Jen
    September 10, 2011 | 3:58 pm

    Is one serving 5 pancakes then? (as in the picture) or did you just make more?

    Do you actually eat them like that – or do you just set them up and take it apart after getting the photo shot? 🙂 (Good shot by the way).

    • Wannabe Chef
      September 10, 2011 | 5:00 pm

      The recipe makes as much as shown, so it makes 5 medium pancakes. You could also stretch it to be 3 big ones.
      I don’t usually add extra bananas between the layers, but that’s how I ate this stack at least.

  12. Pure2raw twins
    September 10, 2011 | 9:58 pm

    mmmm, perfect timing was craving pancakes for breakfast 🙂

  13. The Candid RD
    September 11, 2011 | 7:22 am

    I’m sharing this with my gluten free support group today, for sure! And of course I’ll mention your blog 🙂 Looks awesome!

  14. Leanne @ Healthful Pursuit
    September 11, 2011 | 10:49 am

    Oh! Chickpea flour… good work. Kevin (my bf) and I were just talking about how we wanted pancakes for lunch!

  15. Shannon
    September 11, 2011 | 3:26 pm

    These look soo good!

  16. Feels Like Fall « Luv What You Do
    September 13, 2011 | 11:15 pm

    […] based my pancakes off of Evan’s gluten-free recipe because it seemed simple and quick.  Instead I used 1/2 cup whole wheat flour, 1/2 cup pumpkin […]

  17. Katie
    November 30, 2011 | 3:58 pm

    Hm. I dove into this recipe with lots of anticipation. I confronted uncooked insides and rather dark outsides. I’m not giving up though! I might have gotten the measurements skewed, or could have used some olive oil/coconut oil for the pan? Your thoughts are welcome!

    • Wannabe Chef
      November 30, 2011 | 7:49 pm

      Hmm, it might be your stove is too hot or that mine is too cool. You could try turning down the heat a bit which will cook the insides and outsides more evenly. Also, it’s hard to see from the photos but the pancakes aren’t that thick. I find that a thinner batter yields more evenly cooked pancakes so you might want to try more water if your batter is too thick.

      • Katie
        December 1, 2011 | 1:50 am

        I’ll do that – however I got the thick-runny to runny consistency you mentioned but like I said, I’m going to keep trying it. Seemed like 1 minute wasn’t long enough cooking time considering the insides weren’t cooking but even at that rate, the outside were getting super dark. Tomorrow is a whole new breakfast…

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  19. Emma
    April 19, 2015 | 5:10 am

    These are delicious! I added some chia seeds and served with a fruit reduction (strawberries and summer fruits with no added sugar). My new favourite breakfast. Thanks for the recipe