Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g)
millet flour, ½ cup (60g)
tapioca flour, 2 tbsp (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Remember to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much will dry out your pancake batter.
For best results, use the ripest, darkest, most spotty bananas you can find! The ones that look almost entirely black or brown are perfect. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. Not all “medium” bananas are the same size!
Honey or
agave may be substituted for the pure maple syrup.
These pancakes aren’t overly sweet—and that’s intentional! Because my family usually covers their pancakes in lots of maple syrup, I found that adding more to the batter was completely unnecessary. However, if you prefer sweeter pancakes, increase the maple syrup by 2-3 tablespoons, and reduce the water by the same amount.
Remember… Thick batter = thick pancakes. Thin batter = thin pancakes. However, when you add thick batter to your pan, it doesn’t spread, so you’ll need to spread it a bit yourself using a spatula, the back of a spoon, or the bottom of a measuring cup to get that nice, circular pancake shape.
For thicker pancakes, decrease the water by 2 tablespoons, or omit it altogether.
For thinner pancake batter, add more water or milk until you achieve your desired pancake batter consistency.
Any milk may be substituted for the nonfat milk.
For more cooking tips, see the blog post above, as well as the text and pictures in
this blog post of mine.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
Optional Drizzle: Stir together 2 tablespoons (10g)
unsweetened cocoa powder, 2 teaspoons
pure maple syrup, and 2 ¾ teaspoons of milk (any kind!) in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the pancakes.
{gluten-free, dairy-free, clean eating, low fat}