2 ripe bananas, mashed until smooth

2 tablespoons granulated sugar

2 tablespoons vegetable oil (or melted coconut oil)

1 large egg (or use a gluten-free egg replacer for vegan version)

1 teaspoon pure vanilla extract

1 cup gluten-free all-purpose flour with xanthan gum (Pillsbury or Bob’s Red Mill 1:1 recommended)

1 tablespoon baking powder (ensure it’s gluten-free)

¼ teaspoon salt

¼ teaspoon ground cinnamon (optional but delicious)

¾ cup milk (use unsweetened almond milk or oat milk for dairy-free)

Cook Mode Prevent your screen from going dark

Mash the bananas:
In a small bowl, mash the bananas with a fork until smooth and creamy.
Mix the wet ingredients:
In a large bowl, whisk together the egg, sugar, oil, and vanilla until well combined.
Add the dry ingredients:
Add the gluten-free flour, baking powder, salt, and cinnamon. Gently stir until the batter just comes together.

✅ Tip: Don’t overmix — gluten-free batter can become dense or gummy if mixed too much.
Incorporate the milk:
Gradually whisk in the milk until the batter is smooth and slightly thick. For thinner pancakes, add 1–2 tablespoons more milk.
Fold in the bananas:
Add the mashed bananas to the batter and gently fold until fully combined.
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
Pour about ¼ cup of batter per pancake onto the surface.

Cook until small bubbles form on top and the edges look set (about 2–3 minutes). Flip and cook the other side until golden brown (another 1–2 minutes).
Serve warm:
Stack pancakes on a plate and serve immediately with your favorite toppings — maple syrup, banana slices, or dairy-free yogurt.

Measuring gluten-free flour: Spoon flour into your measuring cup and level it with a knife — this keeps the texture light and prevents dry pancakes.
Vegan option: Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let sit for 5 minutes before using.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheating: Warm in a toaster, skillet, or microwave until heated through.