These light and fluffy Gluten Free Banana Pecan Pancakes are so quick to make! They're a favorite with kids and adults alike.
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You may know that we generally eat paleo around here. That said - we do make exceptions for the occasional gluten free treat, and these pancakes are one of our hands-down favorite breakfast treats!
The kids adore them because they're light, fluffy, and just a bit sweet. I love them because they remind me of Saturday morning pancake breakfasts when I was a kid. I also love them because they're almost unbelievably easy to make, with virtually zero cleanup. Can I get an amen?
What makes these such a cinch is that you plop five ingredients in the blender, give it a whiz, and the batter is ready to go. It doesn't get much easier than that!
A few notes for making perfect gluten free pancakes...
Does it matter what kind of blender you use? I use a magic bullet for mixing this recipe, and it fits the standard size blender cup perfectly. Any blender will do though. If you don't have a blender, no sweat - just mash the banana well, add the rest of the ingredients, and whisk until smooth.
Is there really no sugar in these? Is that a typo? If you take a peek at the ingredients, you'll notice that there's no added sugar of any kind. Using a good ripe banana lends a perfect, delicate sweetness to this recipe, and my family really feels the sweetness level is just right. It also helps make it so there's just 1 gram of total sugar in each pancake.
That said - if you like your pancakes on the sweet side, you can add 2 teaspoons of honey or maple syrup and they come out wonderfully as well!
Does it matter which brand of gluten free flour you use? You'll notice that I specify Bob's Red Mill 1 to 1 Gluten Free Flour in my ingredients list. This recipe comes out perfectly every time when used with that flour, but you really can use any high-quality gluten free baking flour. Just follow my notes below the recipe, since every gluten free flour has a different capacity for absorbing moisture, and you may need to tweak the amounts if you're substituting.
Should you grease the pan? I love making these in my well-seasoned antique cast iron pan, and find that I need almost no butter for greasing the pan. I give the pan a rub with the slightest bit of butter before I start cooking, and then I don't grease the pan again the whole time I'm making a batch of these. BUT - every pan is different. For most other frying pans or griddles, you may find that you need to lightly grease the pan between pancakes. You'll quickly find what works best!
Paired with some thick-cut, grass-fed bacon...this is my dream weekend breakfast right here. I hope your family loves these gluten free banana pecan pancakes as much as we do!
Bon Appétit!
Gluten Free Banana Pecan Pancakes
Equipment
- Blender
- frying pan or skillet
Ingredients
- 1 medium-sized RIPE banana
- 2 large eggs
- 1/2 cup Bob's Red Mill Gluten Free 1-1 Flour (or similar gluten free flour)
- 2/3 cup milk
- 1/2 tsp baking powder
- 1/3 cup finely chopped pecans
Instructions
- Add banana, eggs, flour, milk, and baking powder to blender cup.
- Blend until all ingredients are well mixed.
- Preheat a skillet or frying pan, over medium-low heat. Grease the pan if necessary. (I use a well-seasoned cast iron pan, and find that I need little to no butter for greasing with this recipe.)
- Pour batter into 4" rounds on hot pan or griddle. Cook until edges are well set, and bubbles have begun to appear toward the center. (About 4 minutes)
- Flip and cook briefly on the second side until golden brown. (About 2 more minutes)
- Serve warm!
Notes
Nutrition
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