Gluten-Free Banana Pancakes (Recipe)

Mama Greenest shares her newest favorite recipe: gluten-free banana pancakes

Pre-motherhood, I happily juggled multiple jobs that had me working, at least in part, every day of the week. And while I do believe mothers are gifted with superhuman organizational and productivity abilities (even when we don’t recognize them as such), I’m under no delusion that I can somehow do it all and remain sane. I opened my own office in March; between my increasingly busy work schedule, Coraline’s school schedule, and her scheduled time with her dad, it started to feel like we were in a constant state of transition: one of us always coming or going or getting ready to go. Our frenetic pace was taking a toll, and so I chose time over money and stopped working on weekends. While it has certainly added some financial pressure, the decision was a smart one. I’m a lot happier.

We’ve been doing all kinds of fun things with our weekends, but my favorite new tradition is Sunday morning pancakes. A good vegan and gluten-free pancake recipe is hard to come by, but a few months ago I finally found one that’s perfect (well, it was after a few minor modifications). Even if you don’t have food allergies, these are worth a try since they’re healthier than your average pancake — thanks to coconut oil, flax meal, and the absence of sugar — but just as satisfying. Several egg-, dairy-, and gluten-eating friends have confirmed this recipe’s deliciousness, so I thought — apropos of this rainy day — I’d share the recipe:

Pillowy Gluten-Free Banana Pancakes

  • 1¾ cups vanilla rice milk, room temperature
  • ¼ cup coconut oil, melted
  • 2 Tbsp ground flaxseed
  • 2 Tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 cups gluten-free flour blend (I use Bob’s Red Mill brand)
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large bananas, mashed
  1. Measure the rice milk in a glass measuring cup. Stir in the oil, flaxseed, honey, vinegar, and vanilla. Set aside for moment.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the rice milk mixture and mix well. Stir in bananas.
  3. Heat a small amount of coconut oil in a large skillet over medium heat. Using roughly ¼ cup per pancake, pour the batter into the pan.
  4. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter. Flip and cook the other side until light golden brown.
  5. Drown in local maple syrup and enjoy!

Recipe adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.


Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

One mom's plan to raise a kid — without raising greenhouse gases

About This Blog

Shannon Gallagher

Shannon Gallagher
Rhinebeck, NY

Dutchess County native Shannon Gallagher is a contributing editor for Hudson Valley Magazine. An erstwhile thrill-seeker, these days she courts disaster of a different variety wrangling a spirited toddler, honing her vegan baking skills, and chasing the ever-elusive work-family balance. She teaches Pilates and does fascial bodywork, and lives in Rhinebeck with Coraline, a cat named Otie, and Sushi the Fish (named, of course, by the toddler).



Recent Posts

Edit ModuleShow Tags
Our free, totally awesome newsletter

Sign up for Hudson Valley Today!

Sign up for Hudson Valley Today!

Edit Module
Edit Module