Gluten free banana pancakes

by Barry Lewis

Prep time
5 mins
Cook time
5 mins


2 bananas

2 medium eggs

1/2 tsp bicarbonate of soda

Caramelised bananas:

1 banana sliced in half in strips then cut in small chunks

100g caster sugar

knob of butter

2tbsp water

These gluten free banana pancakes are absolutely gorgeous, light, refreshing, minimal ingredients (just 3 for the pancakes!) and gluten free which I get a lot of requests for.

Simply beat together the two eggs in a bowl with a fork and leave to one side. Mash the two bananas with a fork until a chunky pulp is formed, then combine with the egg and mix until well merged. Sprinkle in half a teaspoon of bicarbonate of soda, mixing through again and that is the banana pancake batter done, amazing!

Over a medium low flame lubricate a non stick pan and spoon on 1-2 tablespoons of the batter in a circle warming and cooking through. Check the bottoms with a spatula after a minute or so, cooking until browned (they brown considerably because of the caramelisation of the banana – they almost look like large banana slices!). Carefully flip the pancakes (they are very delicate!) using two spatulas to brown the other side. Rest on kitchen towel and repeat the steps over.

Clean out the pan completely and sprinkle in the sugar, warming until it caramelises and goes light orange/amber in colour, remove from the heat and add in the butter and water (it will bubbly considerably, mix through until all merged, then bring the heat back up and place in the banana slices. Cook both sides in the mix while it gently bubbles.

Serve the pancakes stacked up with the caramelised bananas on top and a good drizzle of maple syrup on top, delicious!