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Gluten-Free Banana Pancakes

Categories: Breakfast, Gluten-Free

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These pancakes pack a lot of flavor into a small package. If you are on a gluten-free diet, these are a must-try!


  • 1 1/2 cups buckwheat flour
  • 1 tsp Clabber Girl Baking Powder
  • 1/2 tsp Clabber Girl Baking Soda
  • 1 tsp salt
  • 1 cup bananas mashed
  • 2 eggs separated, at room temperature
  • 1 2/3 cup buttermilk
  • 2 tbsp sugar
  • 4 tbsp vegetable oil


In a large bowl, whisk together the buckwheat flour, baking powder, baking soda and salt. Separately, whisk together the buttermilk, mashed banana, egg yolks and vegetable oil. In another bowl, whisk the egg whites until foamy. Add the sugar and continue to whisk for about 3 minutes to form soft, moist peaks. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Whisk just until mixed. Drop the egg whites over the batter in thirds, fold in each addition with a rubber spatula until incorporated.

For each pancake pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet (for dollar-size pancakes use about 1 tablespoon batter). Cook until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-size