Rachel eats

Banana Pancakes – Gluten Free

I’m finally back from my trip to Arizona! I had such an amazing time there with my family, exploring and eat so much good food! But something I realized while traveling is that finding something to eat when you are trying to follow a certain diet can be a little hard. Sometimes we would buy food and cook at the house we are staying at, but this trip we ate out every meal.

If I had a choice of eating out or staying home and cooking, I would usually choose to cook at home because then I know exactly what is going in my meal. Even when I was in college, I hardly ate at fast food places other than In-and-Out. So after a week of eating out, coming home I just wanted something simple to eat. Coming home to an empty kitchen, I didn’t have much to work with until we had time to go food shopping in the afternoon, so this is a  simple recipe for a filling breakfast.

Banana pancakes, simple and quick to make! We had extra bananas that we brought home from our trip, but if you have frozen bananas those work too. These pancakes so super fluffy and tender, and even puff up like regular pancakes. This recipe is for one person, but you can double or triple the recipe depending on how many you want to make. If you are looking for something simple and healthy to eat, look no further and grab a banana to follow along!

Banana Pancakes – Gluten free

Makes: 2 (6 in pancakes)

1/2 ripe banana
3 1/2 Tablespoons GF flour
1/4 Teaspoon Baking powder
1 Egg
1/4 Teaspoon Cinnamon
1/4 Teaspoon Vanilla
Maple syrup
Mini chocolate chips (optional)

  • In a small bowl, mash the banana, then add cinnamon and vanilla
  • Mix in the egg, then add baking powder and 1 Tablespoon of GF flour at a time (Mixture should be thick enough to coat your fork, you may need to add more GF flour depending on ripeness of your banana)
  • Heat up a skillet on medium heat and add butter
  • Pour pancake mixture into the pan and use your fork to spread into a circle
  • If you want chocolate banana pancakes, sprinkle 1 Teaspoon mini chocolate chips onto the pancake now
  • Once the edges of the pancake no longer look glossy, it’s time to flip
  • When the pancake is done rising, remove from skillet and pour next pancake
  • Repeat steps until all the pancake mixture are gone
  • Top with leftover banana and maple syrup and eat while hot















This is my new favorite thing to eat in the morning (even after we went shopping for food)! They would even be good as a snack or late night dessert. If you don’t have chocolate chips you could add nuts or fruit to the add extra flavor, or eat alone and these taste like banana bread. I love how these puff up and have the texture of a regular pancake.

If you want an even simpler recipe, just mash up a banana and mix in 1 egg for a super simple banana pancake! I used to make those when I was on a diet for my class. They are a little delicate for flipping, so I would make these in mini pancake sizes so they would hold their shape.

Now that I’m back home, I can’t wait to get back into cooking and baking! I’m working on a ‘What I ate: Arizona Road trip’ to show you guys some of the things I ate, as well as, a ‘What I wore: Arizona edition’. Be sure to click follow to see when I post new blog posts!

Every day, Lai day! Did you have a good Spring Break??


5 thoughts on “Banana Pancakes – Gluten Free”

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