Easy Gluten-Free Pancakes (That Actually Taste Good)
Fluffy gluten-free pancakes made with almond flour, oat flour, and banana. No dense, chalky texture, just an easy recipe that tastes amazing.
Recipe Summary
- ✅ Recipe Name: Gluten-free pancakes
- 🕒 Prep Time: 20 minutes
- 🧑🧒🧒 Serves: 2-3 people
- 🍽️ Calories: 207 kcal per pancake
- 🥣 Ingredients: almond flour, oat flour, banana, coconut oil, almond milk
- 👏 Why You'll Love It: Kid-friendly, simple ingredients, great for meal prep.
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Gluten-Free Pancakes Recipe Notes
- Tip: Let the batter rest for 5 minutes before cooking, it helps the oat flour soak up moisture for an even fluffier pancake.
- Tip: Keep the heat on medium-low. Gluten-free batters brown faster than regular batter, so cooking too hot can burn the outside before the inside is done.
- Storage: Store in an airtight container for up to 3 days.
- Freezing: Store for up to 2-3 months.
Jump to:
A few weeks ago, I started a new fitness and nutrition routine, and one of the first things I was told to try was going gluten-free. Almost immediately, I noticed my bloating stopped and I felt so much lighter. The one thing I wasn't willing to give up, though? Pancakes.
So I started testing recipes until I landed on this one, soft, fluffy, naturally sweetened with banana, and nothing like the dense, chalky gluten-free pancakes you might be picturing. So good!
However, if gluten isn't a concern for you, you might enjoy my Whole-Wheat Banana Pancakes or my Whole-Wheat Pancakes with Kefir instead.
Why You'll Love These Gluten-Free Pancakes
- Made with almond flour and oat flour - no weird gluten-free flour blends
- Naturally sweetened with banana
- Simple pantry ingredients (if not, you better stock up 😉)
- Ready in 20 minutes
Nutrition per suggested serving of 2 pancakes
- Protein: 16 g
- Carbohydrates: 30 g
- Fiber: 6 g
Ingredients for Gluten-Free Pancakes
- Almond flour: gives the pancakes their soft texture and a subtle nutty flavor.
- Oat flour: adds structure and a light, fluffy bite.
- Baking powder: helps the pancakes rise.
- Salt
- Banana: adds natural sweetness and moisture. No other sugar needed!
- Eggs: bind everything together.
- Almond milk: thins the batter to the right consistency.
- Coconut oil: adds richness and helps with browning.
- Vanilla extract
Step 1
In a large bowl, whisk together the almond flour, oat flour, baking powder, and salt.
Step 2
In a separate bowl, mash the banana, then whisk in the eggs, almond milk, melted coconut oil, and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4
Heat a nonstick pan or griddle over medium-low heat and add a small amount of coconut oil.
Step 5
Pour ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
Step 6
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
Step 7
Serve warm and enjoy!
Nena's Pro tip
The Secret to Perfect Taste
While each pancake is cooking on the pan, sprinkle a few dark chocolate chips (or chopped dark chocolate) directly onto the batter before flipping. It melts right into the pancake for the perfect touch of sweetness in every bite.
How to Store Gluten-Free Pancakes
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or skillet.
- Freezer: Lay pancakes flat on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or microwave.
- Batter: This batter is best cooked fresh, but you can store leftover mixed batter in the fridge for up to a day if needed.
Gluten-Free Pancakes FAQs
Yes, any milk you like works: oat milk, coconut milk, or regular dairy milk are all great substitutes.
These pancakes are already dairy-free as written, as long as you skip the optional chocolate chips or use a dairy-free variety.
Make sure your baking powder is fresh, and avoid overmixing the batter - a few lumps are okay.
Looking for other gluten-free recipes like this? Try these:
⭐ Have you tried going gluten-free? Let me know in the comments if you make these gluten-free pancakes! Find me on YouTube, Pinterest, Instagram or TikTok.
📖 Recipe
Easy Gluten-Free Pancakes
Ingredients
- 1 cup almond flour
- ½ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 banana mashed
- 2 eggs
- ⅓ cup almond milk
- 1 tablespoon coconut oil melted, plus extra coconut oil, for cooking
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the almond flour, oat flour, baking powder, and salt.
- In a separate bowl, mash the banana, then whisk in the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a nonstick pan or griddle over medium-low heat and add a small amount of coconut oil.
- Pour ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
- Repeat with the remaining batter, adding more coconut oil to the pan as needed.
- Serve warm and enjoy!
Notes
- Nena's Secret to Perfect Taste: While each pancake is cooking on the pan, sprinkle a few chocolate chips (or chopped chocolate) directly onto the batter before flipping. It melts right into the pancake for the perfect touch of sweetness in every bite.
- The banana adds natural sweetness, but feel free to drizzle with honey or maple syrup if you like things extra sweet.
Love these gluten-free pancakes! Even my kids ate them without objection 😊