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Banana pancakes

Gluten-free, fluffy and melt-in-your-mouth banana pancakes with no added sugar. What do you think? In my opinion, it's a great idea for a healthy dessert, but also a small lunch. I especially recommend them to people who are on sugar-free diet and miss sweets. Ripe bananas, often thrown away at our homes, have finally found their usage. Thanks to them, the pancakes are sweet and they don't need additional sugar, which can be used later as a decoration:) So, let's start cooking!


Ripe bananas

2 small


250 ml


2 small

Gluten-free baking powder

1 tsp

Gluten free flour (I use Schaer - Mehl-Farine)

+/- 250 g


1 tsp

Vegetable oil

2-3 tbsp


Step 1.

In a mixer, beat the eggs with milk, and in the meantime, use a fork to mash the bananas into a mush.

Step 2.

When the eggs with milk have doubled in volume and their consistency resembles foam, add mashed bananas and cinnamon. Mix together for a while.

Step 3.

Add the sifted flour and baking powder, then mix everything together. When our consistency resembles thick sour cream, pour in the oil.

Note! If the dough is too thick - add milk, if too thin - add flour. To determine this, I recommend waiting 4/5 minutes after mixing the last ingredient. Gluten-free flour likes to absorb water like a sponge, so you need to give it some time and then we will be sure what to do - whether to add milk or flour.

The final dough consistency is shown in the video below.

Step 4.

The dough is ready - you can start frying pancakes in a heated pan. Remember that we have already added oil to the dough, so there is no need to pour it into the pan. Fry each pancake over low heat, about 3 minutes on each side, until a light brown colour appears on top of them.

Step 5.

Ready pancakes put on a plate and sprinkle with powdered sugar or serve with your favourite jam. I personally love to eat them without anything :)

Enjoy your meal :)

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