Moist and fluffy gluten-free banana pancakes with bananas foster topping. This incredibly flavorful stack of pancakes is deceptively quick and easy to prepare.
When was the last time you ate something that caused your basic communication function to shut down, bring you fully present, and leave you with a loss for words?
And what was it? Spare no details, please.
Because I have multiple food intolerances, I’ve trained my mind fibers to view food as one of those life necessities and no longer feel the need to have an otherworldly spiritual experience with every meal (although I certainly welcome said experiences); however, every once in awhile, I eat something that causes an operating system meltdown, and this was not one of those situations.
Kidding.
It was x 1,409.
Words: gone. Mind: blown. Belly: satiated. Soul: full.
There’s truly nothing like a stack of pancakes, and while I fully get that nothing will ever beat a plate-sized ultra spongy diner pancake with gobs of butter and table syrup, I feel strongly about the fine art of the perfectly engineered gluten-free pancake and its ability to rival even the finest of traditional pancake recipes.
And this.
While the base is made with rice flour and almond flour, you’d never guess these pancakes were gluten-free.
Through all of my gluten-free experimentation over the years, I’ve found the rice flour and almond flour combo yields a pretty epic texture that closely mimics wheat flour.
I make the pancake batter with ripe bananas infused right in for ultra comforting banana bread flavor.
Perhaps one of the best features of this recipe is it’s made in the blender for a no-fuss approach to your weekend breakfast.
The inspiration for these pancakes came from the Banana Bread Almond Flour Pancakes recipe I posted a number of years ago.
I re-created it with a few minor tweaks, and decided it needed some boozy caramelized bananas to go on top.
Let’s talk about those boozy caramelized bananas. Holy stromboli, you haven’t lived until you’ve caramelized a banana with a splash of booze.
It yields that sweet, creamy melt-in-your-mouth experience with that softened booze kick, which just sends your taste buds into overdrive and gives you that ever so subtle chest buzz.
Sprinkle on a little sea salt, and forgetaboutit. Mic drop.
If you’re looking to make egg-less (vegan) banana pancakes, try making the Vegan Banana Pancakes recipe I posted years ago using flax eggs.
For those times you’re looking for a little somethin’ somethin’ to start the day off with an epic foodgasm, let these be the center of your attention.
Get love drunk off deez boozy beauts..
Gluten-Free Bananas Foster Banana Pancakes
Ingredients
Banana Pancakes:
- 2 large ripe bananas
- 1/2 cup full-fat canned coconut milk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup brown rice flour or gluten-free all-purpose flour
- 1/2 cup finely ground almond flour
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 teaspoon ground cinnamon
Bananas Foster Topping:
- 2 large ripe bananas peeled and sliced
- 2 tablespoons unsalted grass-fed butter
- 2 teaspoons pure maple syrup
- 1.5 tablespoons spiced rum or whisky
- 1 pinch sea salt and ground cinnamon
Instructions
Prepare the Pancakes:
- Add all ingredients for the pancakes to a blender and blend until smooth. Allow batter to sit 5 to 10 minutes.
- Heat a large skillet with enough coconut oil or avocado oil to coat the bottom (about 2 to 3 teaspoons) over medium heat.
- Once the skillet is fully hot, measure out 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides of the pancake begin to firm up, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancakes are cooked-through. Repeat for remaining pancake batter.
Bananas Foster Topping:
- Heat the butter in a small non-stick skillet over medium heat. Slice the bananas in ¾-inch rounds, and place them on the hot skillet. Cook 1 to 2 minutes, until bananas have begun to soften. Add the spiced rum, pure maple syrup, sea salt, and ground cinnamon. Flip the bananas carefully (they will be delicate!), and cook an additional 2 to 3 minutes, or until bananas are very soft and caramelized.Â
- Serve banana pancakes with chopped pecans and bananas foster topping.
Nutrition
More Gluten-Free Pancake Recipes:
- Vegan Poppy Seed Pancakes
- Basic Fluffy Coconut Flour Pancakes
- Lemon Ricotta Coconut Flour Pancakes
- Grain-Free Almond Butter Protein Pancakes
Julia, looking forward to using the Banana Foster recipe for pancakes. How many does it serve?
Hi Paula!
The recipe serves 3 comfortably. Hope you enjoy! xo
I need those boozy bananas in my life so bad right now! You are the pancake queen and that topping just makes the whole meal look other worldly. Definitely worth getting lost in the moment for!
Do you think these would work with a flax egg instead?
Hi Stephanie,
To be honest, I haven’t had much experience using flax eggs in pancakes, but the few times I’ve made them (in different recipes), they’ve turned out great. I’m assuming it will work for this recipe. I’ll update you if I end up making the pancakes with a flax egg!
I just made them with a flax egg and they sadly did not work. No matter how long I cooked them the middle was still raw (but I wanted them so badly I sliced them open so I could then cook the insides separately!). Disclaimer: I Subbed oat flour for rice flour because that’s all I had, so that may have made a difference too). The bananas turned out fabulous though!
Hi Meg,
Ahhh bummer, I’m so sorry to hear they didn’t work with a flax egg. The oat flour probably did play a role – I find oat flour tends to turn out pretty gummy and raw in pancakes and breads – but my guess is the flax egg was the likely culprit. As a side note, if you are able to use a gluten-free all-purpose flour, I made these Vegan Banana Pancakes a number of years ago and the recipe has been made and adored by lots of people if you want to give it a go. Best of luck, m’dear! xo
Banana foster is SO good. These pancakes sound heavenly! I blogged a recipe for bananas foster waffles a few years back – great minds think alike 😉
I made these today for lunch (because that’s how I roll) … and WOW. I somehow managed to restrain myself and not eat them all. I shared with my love and he was floored with how YUMMY these are. Thank you!
I’m so happy to hear it, Alicia! Thanks so much for letting me know! 😀