Gluten, Egg, Dairy Free Banana Pancakes

We’ve used our trusted fluffy pancake recipe for quite some time, and while it is wonderful, it does have a distinct flavor due to the gluten free flours. If you’re not liking that flavor try these banana pancakes. They’re WONDERFUL!

Gluten, Egg, Dairy Free Banana Pancakes
  • 1¾ Cups Almond Milk (can use less or more for cake like or thinner pancakes)
  • ¼ Cup Canola oil
  • 2 T sugar
  • 2 t Apple Cider Vinegar
  • 1 t vanilla
  • 2 ripe bananas, mashed
  • 2 Cups Sorghum Flour (I tried rice as a sub… it doesn’t work as well at all)
  • ¾ Cup Tapioca flour
  • ¾ Cup Corn Starch(or Potato Starch for a corn allergy)
  • 1 t Xanthan Gum
  • 1 T plus 1 t baking powder (a total of 4 t)
  • ½ t baking soda
  • ¼ t salt
  1. Mix milk, oil, flax-meal, sugar, vinegar, vanilla and mashed banana together and set aside.
  2. Mix remaining ingredients in a large bowl and add milk mixture.
  3. Fry about a ¼ cup of batter on skillet over medium heat, flip when sides become dry and several bubbles form on the top of the pancake.
  4. Cook a few more minutes, until done. This makes about 16 pancakes. They keep well in the fridge for up to a few days later. Enjoy!


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One thought on “Gluten, Egg, Dairy Free Banana Pancakes

  1. Thank you for this recipe. Quick question – does this recipe work well when using soy milk? My sons have nut allergies.

    Mrs. Hester Bell

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