Gluten and dairy free banana pancakes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
banana pancakes

These banana pancakes are perfect for anyone on the Paleo diet or people who doesn’t want to eat gluten, processes foods, grains or diary. All you need to do is to mix simple ingredients together and heat in a pan. These pancakes come together in 5 minutes and you can save it for the next day. Just give the mixture a good swirl and you have your breakfast ready.

You can have lots of fun with this simple recipe by adding your favorite fruits or sauces. For example, you can make cinnamon pancakes, blueberry pancakes, etc. My personal favorite though is banana pancakes.

Gluten and dairy free banana pancakes

This recipe is suitable for a paleo diet and it's a delicious breakfast meal. It is naturally sweetened, dairy and gluten free, very fluffy and light. This banana pancakes are a great way to start the morning.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 80 kcal


  • 90 ml Tapioca starch
  • 75 ml coconut flour
  • 30 ml baking powder
  • 4 ml salt
  • 2 eggs
  • 30 ml vanilla
  • 30 ml honey
  • 200 ml mashed banana
  • 60 ml almond milk, unsweetened


  1. Take a small bowl, whisk together salt, flour, starch and soda. Take another bowl, combine vanilla, honey and eggs. Everything should be evenly mixed. Add banana and milk and whisk again.

  2. Incorporate the dry ingredients until everything is mixed very well. Let it stay on a table for 5 minutes. Flour will absorb a bit of moisture. You can sprinkle a griddle with oil and preheat to 350F.

  3. Drop 20 ml of pancake mixture on the griddle and spread it a little bit. The bottom should get brown, bubbles will appear on the top. Flip on the other side. One pancake takes less than 5 minutes.

  4. Serve with honey and maple syrup. Refrigerate the leftovers.

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