Banana Flour Pancakes

Banana Flour Pancakes

Dietary: Gluten-free, Dairy-free
Prep: 10 minutes
Cooks in: 15minutes
Serves: 4

Banana flour makes excellent pancakes. They are very light and fluffy in texture and taste as good as if not better than pancakes made with wheat flour.
I use coconut milk because I am not good with dairy but feel free to replace this with cow’s milk or soya or any other milk of your choice.

Also the toppings are really up to you. Sometimes I fancy them with just lemon and sugar, or fresh fruit and agave syrup and other times it’s got to be melted dark chocolate!

You can also make savoury pancakes for a quick lunch or midweek dinner. Just make the pancakes using the recipe below and just add savoury fillings. Scrambled eggs and cheese, ham, salad, meat or beans can all be used to make savoury pancakes. I use whatever I have in the fridge!

scrambled egg and feta pancake


• 50g banana flour
• 1 Egg, beaten
• 150ml Milk
• Pinch of salt
• 1 tsp of oil or melted butter plus a bit more for frying


Banana Flour Pancakes
  • Sift the flour into a mixing bowl. Add a pinch of salt.
  • Make a well in the centre of the flour and pour in the egg.
  • Whisk the egg into the flour and gradually add in the milk. 
  • Keep whisking until you have a smooth batter, use a spoon to scrape bits of batter that maybe stuck to the sides of the bowl and whisk them in. Add the teaspoon of oil or melted butter into the batter and whisk this in.
  • It is best to let your batter rest for about 30 minutes but sometimes I don’t have the time and I just cook it straight away with good results.
  • Heat a frying pan or crepe pan and add a little drop of oil or butter and swoosh it around to cover the base of the pan.
  • Pour about 2 tablespoons of batter onto the pan and tilt the pan sideways to evenly spread out the batter. Do this quickly before the base of the pancake start cooking.
  • Cook on medium heat for 1 minute or until air bubbles appear. Using a palette knife lift the edge of the pancake to check if the underside is cooked. It is cooked if it is a nice golden brown colour.
  • Using a wide flat spoon, turn over the pancake and cook the other side for no more than 1 minute.
  • Put the pancake on a plate, cover with a piece of kitchen towel and put in a warm oven while you continue cooking the rest.
Banana Flour Pancake
  • I usually give the batter a quick whisk just before I make each pancake; I find this whisking incorporates air into the batter giving you lighter and fluffier pancakes.
  • This recipe should give you 4 medium sized pancakes
  • Once they are all cooked, add your favourite topping and enjoy!
  • If you don’t need all the four pancakes, just keep any leftover batter covered in the fridge and it will still be very good for the next day.
  • Maybe I am biased but I really think these banana flour pancakes are very good!