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A tall stack of gluten-free banana pancakes with maple syrup being poured on top

Healthy Banana Pancakes

These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.

Course Breakfast
Cuisine American
Keyword banana protein pancakes, gluten free pancakes, how to make banana pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 183 kcal
Author Kelly


For the Gluten-Free Pancakes

  • 2 large eggs
  • 1 egg white whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons mashed ripened banana
  • 2 tablespoons unsalted and creamy cashew butter not near the bottom of the jar. May also sub with unsalted almond butter or the nut/seed butter of your choice
  • 2 tablespoons coconut sugar or preferred granulated sugar/sweetener
  • 2 tablespoons unsweetened almond milk or preferred milk
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • ½ cup super-fine blanched almond flour sift or use a fork to fluff it up first if you see any clumps
  • 2 tablespoons tapioca flour sift or use a fork to fluff it up first if needed
  • 1 ½ tablespoons coconut flour sifted or fluffed if needed
  • 1 teaspoon baking powder
  • teaspoon ground cinnamon
  • avocado oil spray or ghee, for griddle

For the Caramelized Bananas

  • 1-2 small bananas cut into ½-inch rounds
  • tablespoon vegan butter or coconut oil (refined for no coconut flavor), ghee or unsalted butter (if not dairy-free)
  • tablespoon maple syrup
  • ½ teaspoon ground cinnamon


  1. Beat the eggs in a large bowl, then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.

  2. Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.

    Banana pancake batter in a clear mixing bowl with two fresh bananas and a whisk on the counter beside it
  3. Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.

    Sliced bananas caramelizing in a black skillet
  4. Preheat a griddle or a large skillet on medium-low/medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.

  5. Drop scant ¼-cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes, or until golden brown and the middle is cooked through.

  6. Serve with maple syrup, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.

    An overhead shot of a plate of banana bread pancakes with caramelized banana slices and some maple syrup on top

Recipe Notes

To Store

  • Refrigerate cooled pancakes in a resealable bag or airtight container for up to 5 days.
  • Refrigerate cooled banana topping in an airtight container for up to 3 days.

To Freeze

  • Arrange cooled pancakes in a single layer on a baking sheet and freeze for at least 30 minutes, or until firm, then transfer to a resealable bag or airtight container. Freeze for up to 3 months.
  • We don't recommend freezing the topping as it may turn mushy.

To Reheat

  • Reheat chilled pancakes in the oven, Air Fryer, toaster oven or microwave until warmed through.
  • Do not thaw frozen pancakes. Reheat in the oven, Air Fryer or toaster oven at a low setting to avoid overcooking. We warm ours at 325°F for about 10 minutes.
Nutrition Facts
Healthy Banana Pancakes
Amount Per Serving (1 pancake)
Calories 183 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 7g8%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.