Warm gluten-free banana pecan pancakes

Banana pecan Pancakes

Gluten-free, Dairy-free Banana Pecan Pancakes

Last weekend my kids wanted me to make pancakes. It was a cold, snowy day, and the kind of morning perfect for pancakes. I have a recipe for gluten-free and dairy-free pancakes that I have been using for years, but I wanted to change it up a little and do something different. I had a bunch of bananas that I needed to use up, and that’s when the idea for these pancakes was born. I used my usual pancake recipe as the base for these pancakes, added cinnamon to the batter, and then added sliced bananas and toasted pecans while the pancakes were cooking on the griddle. The bananas become caramelized and yummy and add an incredible sweetness that goes perfectly with the toasted pecans. If you don’t like pecans, or can’t eat nuts, you can leave out the pecans. Or sub mini chocolate chips instead. (My kids loved the chocolate chip version!)

Banana Pecan Pancakes

Because these are dairy-free, I use soured almond milk in place of buttermilk. This is simple to make, just add vinegar to the almond milk and let it sit for a few minutes. It will start to look curdled, and you know it’s ready. No vinegar? Use lemon juice instead. The soured milk makes the pancakes fluffy, so you don’t want to skip this step. To make these even more special, slice an extra banana and sauté the banana slices in a small skillet in either butter or olive oil. Cook these until they are browned and start to caramelize. Add caramelized bananas to the finished pancakes and serve with warm maple syrup. Delicious!

Gluten-free Banana Pecan Pancakes

Be Well with Liza
These gluten-free banana pecan pancakes have sliced bananas and toasted pecans added to the pancakes as they cook. The bananas carmelize as they cook on the griddle taking the flavor profile over the top. If you don't like pecans, feel free to use mini chocolate chips instead. These are a fantastic addition to a weekend brunch! Your family will love these!
5 from 1 vote
Prep Time 15 minutes
Cook Time 6 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 160 kcal


  • Mixing Bowl
  • Measuring cups (dry and wet measure)
  • Measuring spoons
  • Whisk
  • Fork
  • Griddle
  • Small saucepan


Dry Ingredients

  • 1 3/4 cup gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 2 cups almond milk or any other non-dairy milk, or regular milk, or buttermilk. If using buttermilk, omit vinegar
  • 2 tsp apple cider vinegar or plain vinegar
  • 1 egg beaten
  • 3 tbsp unsalted butter, melted or non-dairy butter substitute

Pancake Toppings

  • ¼ cup chopped pecans toasted
  • 1 – 2 small bananas sliced
  • ¼ cup mini chocolate chips


  • Measure flour, baking powder, baking soda, salt, granulated sugar, and cinnamon into mixing bowl. Mix together using whisk. Set aside.
  • Melt butter in small saucepan and set aside to cool. Using fork, beat egg in small bowl, set aside. Measure out almond milk into 2 cup measuring cup. Add vinegar and stir. Almond milk should begin to sour. Add beaten egg and stir.
  • Preheat griddle.
  • Add almond milk mixture and melted butter to flour mixture and mix with whisk until flour mixture is just incorporated. Do not overmix or your pancakes will be flat.
  • Slice banana into thin slices. Chop pecans. Measure out chocolate chips and have ready.
  • Lightly grease griddle. Toast chopped pecans on griddle for about 2 minutes, until toasted and fragrant. Remove and set aside.
  • Using a ¼ cup measuring cup, measure out pancake batter and pour onto hot griddle. Top pancakes with banana slices and toasted pecans. Or top with banana slices and chocolate chips. Or top with all three! Cook pancake until edges appear dry and small bubbles form. Carefully flip pancakes using a pancake turner and cook an additional 2-3 minutes to carmelize the bananas.
  • Serve while hot, with warm maple syrup or other desired topping. Enjoy!


If you have extra time, slice one additional banana and in a separate small frying pan, sauté banana in 1 tablespoon of butter and use as a topping over the cooked pancakes.  
When you add the vinegar to the milk, it will  curdle or sour the milk and makes a great non-dairy substitute for buttermilk. If you don’t have a dairy allergy, go ahead and use real buttermilk!  It is thicker than almond milk, so you may need to add additional buttermilk to achieve the right consistency. 
When adding wet ingredients into the dry ingredients do not over mix! This will make the pancakes “flat”. Still tasty, but flat. 
Be creative with other topping ingredients!  Try shredded coconut, walnuts or hazelnuts instead of pecans, or hemp seed. Let me know what you add in the comments below!  


Serving: 1gSodium: 227mgCalcium: 113mgVitamin C: 2mgVitamin A: 134IUSugar: 8gFiber: 3gPotassium: 107mgCholesterol: 22mgCalories: 160kcalTrans Fat: 1gSaturated Fat: 3gFat: 7gProtein: 3gCarbohydrates: 24gIron: 1mg
Keyword banana pancakes, breakfast, brunch, gluten-free, pancakes
Tried this recipe?Let us know how it was!

Published by

Be Well with Liza

Wife. Mom. Registered Nurse. PN1 Wellness Coach, AFPA Certified Holistic Nutrition and Wellness Coach. On a mission to learn how nutrition and wellness impacts our lives and to help others live well. Our bodies are amazing creations and can do amazing things when given the proper support and nutrition!

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments