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By: Author Ivy LarsonPosted on Updated: This post may contain affiliate links.
Jump to Recipe·5 from 2 reviews
We don’t typically make a hot breakfast during the weekdays, so on the weekends making this fluffy banana pancakes recipe was just what we needed. Oh, and if you love banana bread, my son so clearly defined this morning’s pancakes as “banana bread” pancakes. He is so right!So, if you love banana bread, you MUST try this recipe for banana pancakes and tell us what you think in the comments.
- Table of Contents -
- Our Favorite Fluffiest Pancakes Recipe
- The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy
- Kitchen Favorites
Our Favorite Fluffiest Pancakes Recipe
Of all the pancake recipes we have on the blog–including the Superfood Acai Apple Pancakes,Gingerbread Pancakes,Blueberry Flourless Pancakes and Savory Carrot and Brown Rice Dinner Pancakes, I would have to say the fluffy banana pancake recipe below is my absolute favorite.
The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy
There is actuallyreal science behind how to make pancakes fluffy. The biggest thing you’ll want to note, not to overstir your batter. It’s important to just mix the dry and wet ingredients until just combined.If you over mix, your pancakes will not be nearly as fluffy. Over-mixing your pancake batter will result in tough, rubbery and flat pancakes (boo!!)
Pin this to your Healthy Breakfast board on Pinterest!
Kitchen Favorites
High Speed Blender Made in the USA
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Fluffy Banana Pancakes Recipe
Made with gluten free flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 1x
Ingredients
- 2 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur
- 1/4 cup ground flaxseed, like this one from Barlean’s
- 2 tablespoons coconut palm sugar, try Nutiva Organic brand
- 2 teaspoons gluten free baking powder, like this one from Bob’s Red Mill
- 1 1/2 teaspoons gluten free baking soda, like this one from Bob’s Red Mill
- 1/8 teaspoon unrefined sea salt
- 1 tablespoon pure vanilla extract
- 2 organic pasture-raised eggs, lightly beaten
- 1 3/4 cup unsweetened almond milk OR coconut milk
- 2 tablespoons melted extra virgin coconut oil, plus more for cooking
- 2 ripe bananas, mashed
Instructions
- In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
- In a smaller bowl, combine all wet ingredients except for the melted coconut oil
- Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
- In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
- Gently fold in the mashed bananas with a spatula.
- Heat a griddle or skillet over medium heat and add coconut oil. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.
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Notes
Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.
©2024 clean cuisine Recipe by: Author Ivy Larson
P.S. Looking to Start a Clean Eating Diet?
One of the best ways to start is to check out our 8 Week Clean Eating Challenge.
Ivy Larson
In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!
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