Gluten free rice flour banana pancakes are the perfect weekend pancake breakfast to share with your family.
This recipe is meant to keep you from doing what you’re supposed to. Waking up to early, maybe we can sleep in. I’ll make you banana pancakes, pretend like it’s the weekend now. We can pretend it all the time. Can’t you see that it’s just raining…there ain’t no need to go outside.
If I knew Jack Johnson’s home address, I’d send him a pancake-o-gram with a stack of these pancakes all tucked away. I’d likely be feeling generous enough to include a cup of coffee because it is Jack Johnson, it’s the least I can do. He’d answer the door with no shirt strumming an ukulele. And in his smooth nurturing voice, he’d happily accept the pancake-o-gram and then start singing about it.
None of this is creepy at all.
During the last rain storm (the one that increased my soup recipe inventory), I had a couple wonderful pinterest sessions. One such session brought me glorious banana pancakes from Sea Salt with Food.
The cozy scent of pancakes cooking in the morning brings a warm familiarity which is almost just as good as the actual eating part of the pancake experience. Thank you, social media, for the scents and tastes you deliver from one home to mine.
Dabbling into different gluten free flours is a hobby of mine. I have had joyous experiences, frustrations, outright failures (ahem, gluten free thumbprint cookies, ahem cough) while using various flours. Made with brown rice flour, this pancake recipe is without a doubt one of my favorite non-wheat flour recipes.
The original recipe calls for mung bean flour, which I have never heard of nor seen at the store. While I’d try it in an instant, I simply replaced the mung bean flour with more brown rice flour.
I will say these gluten free brown rice flour pancakes do turn out denser than a wheat flour pancake, which is fine by me, but for those who like airy pancakes, I’d recommend coconut flour or almond meal pancakes instead. If you like to experiment, using whipped egg whites, ricotta or applesauce may lighten these pancakes up a bit.
Sing a banana pancake song and stack them as high as they’ll go. Feed them to your gluten-free roommates, save the rest for a pancake snack to be consumed at midnight, dream about ukuleles, repeat.
More Gluten-Free Pancake Recipes:
- Basic Fluffy Coconut Flour Pancakes
- Chocolate Buckwheat Pancakes
- Grain-Free Almond Butter Protein Pancakes
- Tiger Nut Flour Pancakes
- Almond Flour Pancakes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free rice flour banana pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Pretend like it’s the weekend now…
Gluten-Free Rice Flour Banana Pancakes
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¾ cup unsweetened almond milk
- 1 Tbsp avocado oil or oil of choice
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
- 2 ripe bananas mashed
Instructions
- In a mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the eggs, milk, oil and agave. Mix until combined.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
- Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
- Heat a skillet to medium heat and add a dollup of butter or some oil.
- Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
- Cook another 3 to 5 minutes until pancakes are cooked all the way through.
- Send Jack Johnson a pancake-o-gram
Notes
Nutrition
Made these pancakes this morning, along with vegetarian sausage and vegetarian bacon. What wonderful meal.
Thank you for your wonderful recipe. I was surprised how well these guys stuck together without any xanthan gum. They were pretty sturdy as far as GF pancakes go. Loved the banana flavor. I used Authentic Foods Superfine Brown Rice Flour and it worked great!
You are very welcome, Michelle! I’m so glad you liked them! I always figured gf pancakes would be tough to get to hold together, but the more I make them, the more I see they aren’t too much different from making regular pancakes. Thanks so much for the sweet note and I hope you have a great weekend!
Hi Julia,
Nice recipe. My son is 3 and he is allergic to wheat and eggs. Could you please let me know how I could replace the eggs in your recipe. I used to bake a lot and now I am just stuck as I can’t do much without egg. I don’t like using many processed foods too. If there is any natural substitute like apple sauce.. please let me know.
Thanks,
Sona
Hi Sona, a great substitution for eggs is a flax egg. For one flax egg, you whisk together 1 tablespoon of ground flax seed and three tablespoons of water. Let it sit for about 10 minutes to thicken and then use it the same way you would use an egg. I have heard there are several other egg replacement options, though truthfully I’m not familiar with them. Thanks so much for your interest in the recipe and let me know how it turns out!
I love this recepie. I am addicted. I usually make a batch and eat them over 3 days. I use coconut oil to cook them in a pan. I also use agave nectar as a syrup at the end. They r delicious cold or warm. usually, I put a couple in the toaster oven for 30 seconds before eating them. very healthy and gives me energy without bloating or caffinated. I like to try it with Mung beans flour as it is rich in a lot of B vitamins.
Awesome idea reheating them in the toaster! I’ll definitely be trying this trick! Thanks for the feedback!
I ran across your recipe about a month ago and we now make these ALL. THE. TIME. We love them! Thanks for such a great recipe – we love a version that incorporates brown rice flour without necessarily “tasting” gluten-free. 🙂
LOVE IT! I adore this recipe myself and am so glad to hear you enjoy it. Pancakes are definitely a fun one to play around with and it’s even better when they’re healthy as can be but still taste indulgent. Hope you had a great weekend and thanks so much for your note! 🙂
Hey there. I’ve used this recipe on so many Saturday mornings and they’re always fantastic. I usually add blueberries and on one occasion slices of orange. I was just wondering if I could use this same recipe with buckwheat flour instead of brown rice flour? Thank you for this useful recipe!
Hi Josh, it’s great to hear you’ve been enjoying the recipe! You can definitely do the same with buckwheat pancakes…or follow this recipe and simply add smashed bananas: https://www.theroastedroot.net/bacon-egg-buckwheat-stacks-giveaway/ Let me know how it works out and thanks so much for stopping by!
WHAT IS CARDAMOM AND WHAT DOES IT TASTE LIKE? I HAVE NEVER HEARD OF IT.
Hi Abigail! Cardamom is a spice and it’s difficult to describe it’s flavor as it is very unique. It is similar to cinnamon or nutmeg in the sense that it gives a warm flavor. Many times, people use caramom in fall treats like apple or pumpkin pie. If you have had anything Chai flavored, you’ve likely had cardamom 🙂 Thanks for your interest and let me know if you have other questions! 🙂
I’ve made these several times now and they are fantastic (and super easy!). Its one of very few GF pancake recipes I’ve found that doesn’t use a ridiculous combination of flours/gums/etc. They are fluffy, only slightly dense, and taste just like banana pancakes made with regular flour. Thanks for sharing 🙂
P.S. They freeze fantastically!
Jacqueline, thank you so much for your feedback! I’m glad to hear you made the pancakes (so excited that they freeze well – next time I’ll make a triple batch so that I always have them on hand!!)! I try to avoid recipes with all the tapioca starch/xanthan gum too! So excited you like the pancakes and thank you again for letting me know how they turned out!
Beautiful pictures! I have a big bag of brown rice flour that I only used once…so I’d love to use some of it up on these delicious looking pancakes!
Oh, I love banana anything. I’ll sing a banana pancake song and stack them up high. I so will.
I’m bookmarking this right now! I have all the ingredients in my pantry / fridge right now, woo-hoo! Including the almond milk! I love GF recipes even though it’s not medically indicated for me. I find the GF flours so much more interesting, flavour-wise.
Yes! I love that you enjoy experimenting with different flours too! I have no need to cut gluten out of my diet either but love playing around with different and more healthy ingredients! Let me know if you try the pancakes!
I want to eat like 10000 of those.
Me too, Claire, me too. Let’s combine forces and make a ridiculous amount of them!
Love all the yummy spices (cinnamon and cardamom) you added to these banana pancakes. Your photos look beautiful too – those are some thick, fluffy pancakes! 🙂
Thanks Jen! I loved how thick and filling they turned out. They’re just what I want in a pancake 😉 Let me know if you try them!
You can send me a pancake-o-gram any time! (But only if your pretty face gets to come, too!)
Gosh these look so good.
Yeeeah! I’d love to show up at your doorstep, pancakes in hand. we can enjoy a delicious breakfast and talk about Grey’s Anatomy to our heart’s delight!!
That’s not just food, it’s art. I’d frame that shot of the banana and pancake and put it in my kitchen (is you were to be OK with that – I am not advocating stealing images online!) if I had an inch of space on the wall.
wow. my hubby would inhale these pancakes. oh, and i would too! 🙂 gorgeous pics, as well.
Banana pancakes are such a wonderful treat! These look great! I love that there’s cardamom in them, too – one of my favorite spices.
I’m glad you like them, Amy! I’ve been putting cardamom in all sorts of recipes lately…can’t get enough of it! Hope you had a great weekend!
These look delicious! What can I replace the eggs with?
Thanks Amy! Our house was long overdue for a nice banana pancake, so it was high time to stack em up. 😉 The cardamom and cinnamon gives them such a nice warm flavor!