Gluten-Free, Dairy-Free Banana Pancakes Gluten-Free, Dairy-Free Banana Pancakes

Gluten-Free, Dairy-Free Banana Pancakes Image by: Jodi Pudge Author: Gilean Watts and The Canadian Living Test Kitchen Source: Canadian Living Magazine: September 2016

These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Credits : Canadian Living Magazine



In bowl, mash 1 of the bananas until  smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.

Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)

Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.

Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.

Makes about 8 pancakes.

Nutritional facts Per pancake: about

  • Fibre 1 g
  • Sodium 158 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 87
  • Total fat 4 g
  • Potassium 132 mg
  • Cholesterol 48 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 9
  • Folate 5
  • Calcium 2
  • Vitamin A 1
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Breakfast & Smoothies

Gluten-Free, Dairy-Free Banana Pancakes