Gluten Free Banana Pancakes

These pancakes are great for a healthy treat, for breakfast or snack. My kids love them and they actually prefer them to pancakes we order in restaurants now! I like serving them with the best chocolate spread I have ever tasted, which happens to be dairy-free too! It comes from Venchi and it has very few ingredients -mainly dark chocolate, hazelnuts and olive oil!

The pancakes are also delicious with maple syrup.


Makes about 12 pancakes

2 cups or 250g of gluten-free flour (coconut flour doesn’t work)

1 1/3 cup or 300ml of coconut milk

2 eggs

2 mashed banana

2 tsp of bicarbonate of soda

1 tsp of vanilla extract

2 tbsp of sunflower oil

2 tablespoons of maple syrup/agave


Nutritional Info

1 serving

kcal 71.7

Fat 3.2 g

saturated 0.6 g

Carbohydrate 8.9 g

Sugars 7.1 g

Protein 2 g


  1. Mix the flour and bicarbonate of soda in a bowl and mash the bananas in a separate bowl.
  2. Mix the milk, eggs, vanilla extract, and oil in a jug.
  3. Add the milk mix to the flour mix slowly while stirring. Add the mashed bananas and the maple syrup or agave.
  4. Cook the pancakes using a little coconut or sunflower oil on the pan.


Nutrition Fact: Maple syrup has powerful anti-inflammation properties and is a strong anti-fungal, which means it is good for your gut health!

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