Gluten-Free Banana Nut Pancakes – My Spectrum Heroes


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Gluten-Free Banana Nut Pancakes

Our Banana Nut Pancakes offer a simple, satisfying solution to your breakfast dilemmas. Gluten-free and bursting with natural sweetness and textures, these pancakes are a comforting way to greet the day, ensuring a smile with every bite.


  • 1 1/2 cups Gluten-Free Flour ( I like Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
  • 2 ripe bananas, mashed
  • 1 cup almond milk (or any dairy-free milk)
  • 1 egg (or flaxseed egg for a vegan option)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup, plus more for serving
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (walnuts or pecans)
  • Optional: vanilla extract, cinnamon for extra flavor


  1. Mix Dry Ingredients: In a bowl, combine gluten-free flour, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients: In another bowl, mix mashed bananas, almond milk, egg, melted coconut oil, and maple syrup. Add vanilla extract or cinnamon if desired.
  3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped nuts.
  4. Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
  5. Serve: Serve warm with additional maple syrup.

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