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These are great to pop into lunch boxes or take as portable snacks. They’re also perfect for picnics. Being gluten-free, they’re also ideal for any dietary sensitivities.
My banana and blueberry pancakes are always a hit at home. My son loves their comforting texture – soft, fluffy pancakes studded with juicy blueberries.
Gluten Free Pancake recipe
Banana and Blueberry Pancakes (Gluten Free)
Servings
6-8
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesMy banana and blueberry pancakes are always a hit at home. My son loves their comforting texture – soft, fluffy pancakes studded with juicy blueberries.
These are great to pop into lunch boxes or take as portable snacks. They’re also perfect for picnics. Being gluten-free, they’re also ideal for any dietary sensitivities.
Wants more tips and tricks on fussy eating, check out my book!
Also, while we are on banana and blueberry pancakes, check out these strawberry shortcake pancake.
Description: Light as a feather, whip up these easy-going banana and blueberry pancakes as an easy way to sneak extra fruit into your little ones.
Ingredients
1 cup gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 large ripe banana, mashed
3/4 cup milk (or dairy-free alternative)
1 large egg
1 teaspoon vanilla extract
1 tablespoon maple syrup or honey
1 tablespoon melted butter or coconut oil
1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
Directions
- Prepare the batter: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, mash the banana, then stir in the milk, egg, vanilla, and maple syrup. Mix until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the melted butter and blueberries. Let the batter rest for 5 minutes to hydrate the gluten-free flour.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Enjoy warm with extra blueberries, banana slices, and maple syrup.
Tips for encouraging fussy eaters to enjoy pancake.
- These banana blueberry pancakes are naturally sweetened with ripe bananas and bursting with juicy blueberries, making them a perfect healthy breakfast or snack option.
- Quick to prepare with simple ingredients, these pancakes are light, fluffy, and ideal for a busy morning or a relaxed weekend brunch.
- Easily make them gluten-free or dairy-free by swapping ingredients — perfect for any dietary preference!
- Let your child help mash the bananas or add the blueberries — getting them involved can make them more excited to try the pancakes!
- Make mini pancakes or use fun shapes to make them more appealing to fussy eater.
- Add a handful of spinach or chia seeds to the batter — the sweetness of the bananas and blueberries will mask the taste while boosting the nutrition!
Variations Tips
Play around with this recipe, depending on what your little one likes eating. Here are a few variations of this recipe that work really well:
Chocolate chip: Swap blueberries for mini chocolate chips to make them a little sweeter.
Coconut and banana pancakes: Add 2 tablespoons of shredded coconut to the batter for a tropical flavour.
Protein-packed pancakes: I like to stir in 1 scoop of vanilla or unflavoured protein powder and an extra splash of milk for added protein.
Nutty: Fold in chopped pecans, walnuts, or almonds for a crunchy texture.
Apple cinnamon: Replace blueberries with finely diced apples and add 1/2 teaspoon more cinnamon. Your little one will love this as an autumnal version.
Lemon and blueberry: Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavour.
Banana-carrot: Grate 1/4 cup of carrot and mix it into the batter.
Ingredient Substitutions
If you need to swap out ingredients, here are a bunch that work really well as ingredient alternatives in this recipe:
Butter: Coconut oil, ghee, or avocado oil for dairy-free alternatives.
Bananas: Mashed sweet potato, pumpkin purée, or applesauce.
Blueberries: Raspberries, chopped strawberries, blackberries, or dried fruit like raisins or cranberries.
Gluten-free flour: Almond flour, oat flour, or a homemade blend of rice flour and tapioca starch.
Milk (dairy or non-dairy): Any plant-based milk (almond, coconut, oat) or buttermilk for extra fluffiness.
Eggs: Flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), chia eggs, or unsweetened applesauce.
Honey or maple syrup: Agave syrup, date syrup, or coconut sugar for a different sweetness.
