Banana pancakes are about to become your go-to breakfast. If you're already into fluffy pancakes, then you will L-O-V-E banana pancakes, because they are almost the same in texture, but with a hint of banana flavor. Dreamy, right?
What we love even more about our first recipe is that it's totally gluten-free and we've included a method of making these vegan banana pancakes also. So whether you are vegan, Coeliac or trying to cut down on gluten in preparation for the Holidays, these recipes will feel light but still taste great.
Our final recipe is straight up from a favorite British Chef of ours, Jamie Oliver, who loves to pack in flavor, so get your apron on and keep scrolling for our tastiest, fluffy banana pancake recipes. We've also included some serving suggestions, which admittedly are pretty decadent, much like all the the pancake recipes you'll find in our roundup.
1. How to make gluten-free banana pancakes
This is one of the best recipe ideas to use up bananas that are a little bit too ripe. The riper they get, the sweeter they are, making for a tastier banana pancake. You can use bananas that have been frozen, too. Just let them defrost fully – you might even want to quickly microwave them to take the chill off them which can slow cooking.
You can scale this recipe up or down and the end product freezes well if you make too many. For every banana you need two eggs and this recipe makes enough for one large pancake each – so great for a family breakfast, or two hungry people.
- 1 large banana
- 2 medium eggs
- 1/2 teaspoon gluten-free baking powder
1. Mash the banana in a large mixing bowl.
2. Whisk the eggs then add to the banana and mix well. You can add a teaspoon of vanilla essence here too if you wish, or half a teaspoon of ground cinnamon.
3. Stir in the baking powder. If you don't have any the recipe will work without but it leads to fluffier, well-risen pancakes.
4. Heat a drop of oil in a non-stick pan on a medium-high heat
5. Add a large ladle of mix (approx. a quarter of it) to one side of the pan, followed by a second ladle.
6. Cook for one to two minutes on each side. You know they are ready to flip when the top side starts to set. Repeat for the second half of the mixture and serve.
2. How to make vegan banana pancakes
If you're vegan, or want to switch the recipe up every other week, then it's really easy to make these vegan as banana is a natural egg substitute anyhow! Instead of eggs, however, and to help retain the fluffy texture of these pancakes, we'd recommend making a flax-seed egg instead.
How to make a flax egg
For every flax egg you will need: 1 tbsp flax seed to 2.5 tbsp water (filtered if possible).
Simply whisk them together, then let the mixture sit for about 5 minutes to thicken.
Use this in place of each egg needed (so makes two times this amount for the above recipe) and voilà, vegan banana pancakes are on the menu!
Top tip: the batter may be a little more delicate in the pan, so use oil (we like coconut), reduce the heat and go for a slow and steady cook on each side with careful flipping!
Banana pancake serving suggestions:
- Classic: Maple syrup and sliced banana Mmm
- Fruity: Add berries and greek yoghurt
- Indulgent: Serve with chocolate spread
- Protein: Nuts, seeds and a bit of honey or maple syrup for sweetness
3. Jamie Oliver’s fluffy banana pancakes
This Jamie Oliver recipe also gets our vote because it does away with the need to weigh out the ingredients. All you need is a mug to measure out and you’ll get the right proportions for these pancakes. As Jamie says, 'My one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn't be easier!' Clever.
- Special thanks to Tesco for sharing this recipe with us
Want to whip up Jamie Oliver’s fluffy banana pancakes? You will need:
- 100g dried fruit and nut mix
- 1 large free-range egg
- 1 mug wholemeal self-raising flour
- 1 mug semi-skimmed milk
- 1/2 tsp ground cinnamon
- 3 ripe bananas
- Olive oil
- 6 tbsp Greek-style yoghurt
- Clear honey (optional)
1. Put the fruit and nut mix into a food processor and process to a chunky crumb.
2. Break the egg into a mixing bowl, then add the flour and milk, plus the cinnamon, and whisk to a batter.
3. Cook the pancakes in batches. Peel the bananas, then halve along their length. Add one tsp oil to a frying pan on a medium heat and add two of the banana halves cut-side down. Fry for three minutes.
4. Add a ladleful of batter on top of each banana half, and cook for around two minutes. Tiny bubbles should appear on the surface and the base should be golden. Flip over, and cook for one minute.
5. To serve, top each pancake with yoghurt, the processed fruit and nut mix, and a little honey, if liked.
6. Repeat the process with remaining bananas and batter so you’re serving them hot. Mmmm.