Gluten Free Banana Almond Pancakes Recipe

  • 1Gluten-Free_Banana_Almond_Pancakes

    These gluten free banana almond pancakes are my family's current favorite breakfast. And my nine-year-old son with celiac disease has declared them his new favorite gluten free pancake! 

    Tip: Make three times the recipe on a relaxed Sunday morning, have some for your family brunch, and save the remaining batter to have at the ready all week. It will take some of the stress out of a hectic, busy school day.

    Gluten-Free Banana Almond Pancakes

    My son with celiac disease is obsessed with these pancakes!

    Prep Time:
    Cook time:
    Servings: 4 to 6


    • banana: 1 large (about 1 cup mashed)
    • plain, non-fat yogurt: 1 cup
    • granulated sugar: 3 ½ tablespoons
    • vanilla extract: 2 teaspoons
    • almond extract: 1 teaspoon
    • ground cinnamon: 1 teaspoon
    • egg: 1 large
    • gluten-free, all-purpose flour: 3/4 cup
    • tapioca flour: ¼ cup
    • baking soda: ½ teaspoon
    • almond meal: 1/3 cup
    • salted butter: 2 tablespoons (plus extra for the pan), melted


    Step 1: In a large mixing bowl, use a fork to mash the banana.  

    Step 2: Add the yogurt, sugar, vanilla and almond extracts, and cinnamon. Mix until it's smooth.

    Step 3: Then add the egg and mix until it's completely incorporated.

    Step 4: Sift in the gluten-free all-purpose flour and tapioca flour. (You can use a mesh strainer over the bowl for the sifting.)

    Step 5: Fold in the almond meal and the 2 tablespoons of melted butter and mix only to blend.

    Step 6: Preheat a large skillet over medium heat with a bit of the extra butter. Use a tablespoon or a large spoon to pour about 2 tablespoons of the batter into the pan to make a pancake. Continue until there's no more room in the pan, and make sure there's about 2 inches between each one. 

    Step 7: Cook the pancakes for about 2 minutes per side, until they start to brown along the edges.

    Step 8: Repeat until you've made as many pancakes as you want (the batter will keep for up to 3 days in an airtight container in the refrigerator). Use a bit more of the extra butter each time you add batter to the pan.

    Step 9: As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.

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