Fluffy Gluten Free Pancakes

This is an adaptation and dare I say, work in progress of the somewhat miraculous 2-ingredient gluten free pancake recipe of banana & eggs, which I’m sure you’ve heard of. To me part of the wonder is what the banana does, offering all important structure, but for the most part disappearing in taste.

With the challenges of living gluten free especially limiting at breakfast I’ve really wanted to develop that basic recipe into a pancake that’s closer to something we’re used to – especially since I’m finding I’m very much missing what I can’t have. But, that’s human nature, I suppose.


Having really enjoyed the frequent mad-scientist type tinkering I’ve come up with this version that’s very much like a regular flour pancake, light and fluffy in texture. It’s like a pancake, a soft cookie and biscuit all morphed into one. It’s also so tasty, I’ve been eating leftovers on their own, very simply with a dusting of icing sugar. Sometimes jam. Nutella. If I have it!

In fact, as tasty and relatively easy as they are to make, I’d hazard that they’ll appear at my dinner table very soon, in a fabulous gluten free version of strawberry shortcake. Pass the whipped cream~






Fluffy Gluten Free Pancakes
Yields 8
Light & fluffy pancakes - without the flour!
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  1. 1 very ripe banana, medium to large size
  2. 2 eggs, at room temperature
  3. 1 TBSP coconut flour
  4. 1 TBSP brown rice flour
  5. 1 TBSP gluten free all purpose flour
  6. 1/2 tsp gluten free baking powder
  7. 1/2 tsp sugar
  8. pinch salt
  9. few gratings fresh nutmeg
  10. 1 tsp poppy seeds
  1. In a medium sized bowl, mash the banana and set aside.
  2. In another medium sized bowl, whisk the eggs for approx. 2 minutes, until light & frothy.
  3. Add the eggs to the bowl with the banana, then add all remaining ingredients - whisk just until combined.
  4. Cook as for a regular flour pancake, using an approx. 1/8 cup measure, in a non-stick or cast iron pan. Be sure to add drops of oil to the pan as needed during cooking.
  5. Serve with your favourite pancake toppings.
  1. Tip: the nutmeg adds a lovely background note; if you don't have it, use a pinch of cinnamon.
  2. Tip: also delicious at room temperature or used in place of biscuits.
farm girl city chef http://www.farmgirlcitychef.com/

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