Gluten Free Banana Pancake Recipe
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11
  • 1½ cups almond meal
  • 1 cup gluten free oat flour (or gluten free oats ground into a flour)
  • 1 teaspoon baking powder
  • 2½ tablespoons + ½ teaspoon cinnamon (divided)
  • 3 bananas
  • 2 tablespoons pure maple syrup
  • ¾ cups almond milk
  • ½ teaspoon almond extract
  1. In a large bowl, combine all dry ingredients and mix well.
  2. In a smaller bowl, mash half of one of the bananas. Combine remaining liquid ingredients with the banana.
  3. Add the wet ingredients to the dry ingredients and whisk until no clumps remain.
  4. Spray a large pan with non stick spray and heat over medium heat. Portion and pour the pancake mix into the pan.
  5. Slice one full banana into extremely small slices- these will top the pancakes.
  6. Top each pancake with the small sliced bananas and a sprinkle of cinnamon.
  7. Cook for 5 minutes or until slightly firm and brown on the underside. Flip and cook for another 2-3 minutes. Repeat with the rest of the batter.
  8. Slice the remaining one and a half bananas into thick chunks and serve on top of the pancakes with syrup.
Recipe by Shrimp Salad Circus at