Soft and melt-in-your-mouth banana pancakes! They’re so easy to make and gluten-free and dairy-free!
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I am a huge fan of breakfast foods, but in this season of life, on most mornings, my kids fend for themselves when it comes to breakfast. My oldest boys make breakfast for themselves and for their younger siblings, and y’all,
IT’S LIFE CHANGING.
I’m sure you mamas who have already arrived here, or have already been here, are nodding your heads because you know. Most mornings, this means homemade yogurt with berries, oatmeal, or simple eggs and toast.
They make breakfast and then we start our school mornings, and I love it all.
The plain and simple breakfasts most mornings mean that when we do have a hot family breakfast together, it’s special and not taken for granted as it may have once been.
I have looooots of breakfast recipes on the blog and in my cookbook because, like I said, I love breakfast foods. 30-minute cinnamon rolls, Saturday morning waffles, frittatas, and of course, all the bacon and sausages!
Today, I’m adding one more recipe to my stash of breakfast recipes, and I’m super excited about this one. These banana pancakes are EASY and HEALTHY. Two of my favorite words when it comes to food. Plus, they’re gluten-free and dairy-free, which I know are some of y’all favorite words too.
Cinnamon Banana Pancakes
We always have ripe bananas on hand, but if you don’t, you can keep them in the freezer and thaw them quickly. I also buy almond flour from Costco and keep some in the pantry and some in the freezer too.
The pancakes are really easy to make too. (It’s a great recipe to make with kids! Invite them in to mash the bananas, crack the eggs, and stir the batter).
I make the pancakes on my cast iron griddle. If you’re curious about using a cast iron griddle on a glass stovetop, I have a review post here. And if you’re simply curious about cast iron in general, be sure to check out the 15 Things You Need to Know About Cast Iron.
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Soft and melt-in-your-mouth banana pancakes! They’re so easy to make and gluten-free and dairy-free!
Ingredients
- 2 ripe bananas
- 3 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup old-fashioned oats
- 1 1/2 cup almond flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Mash the bananas in a medium-sized mixing bowl with a wooden spoon. Add the eggs and extracts and stir well to combine. Add the dry ingredients one at a time, stirring gently after each addition.
- Heat a griddle or pan over medium heat. When the griddle is hot, use a 1/4 cup measuring cup to drop portions of pancake batter on the pan. Cook the pancakes until they are golden brown on the bottom, then flip them to cook the other side. (If you try to flip them too early, they will break. Just lift up the pancake slightly to check color after a few minutes).
- Remove the pancakes from the pan and keep warm. Repeat step 2 with remaining pancakes batter.
- Serve with maple syrup, butter, or your favorite pancakes toppings.
Notes
*I love this cast iron griddle for cooking large batches of pancakes at once.
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These were delicious! My son also has an egg allergy so I used one flax egg (1tbsp ground flaxseed mixed with 3tbsp water) and an additional banana. Both my FA baby and non FA daughter loved them. Thanks for the recip!
★★★★★
That’s great! Thanks for sharing!
This looks like a great allergy friendly pancake recipe! Can’t wait to try it.
Yum – these look absolutely delicious Lisa! I used to make banana pancakes all the time a few years ago, but I completely forgot about them! Going to give these a go next time I cook breakfast for my family. I’ll 100% use this recipe, it sounds much nicer (and healthier) than the boring one I used. 🙂
★★★★★