Lina: “Okay Samad, I promise these are the fluffiest banana pancakes you’ll ever eat and they’re totally dairy free and gluten free!”
Samad: “Alright, I’m listening. But if I can’t drown them in butter, I better get extra maple syrup.”
Lina: “Deal! And don’t worry, we’re keeping all the cozy Canadian vibes with warm cinnamon and ripe bananas. Perfect for chilly mornings!”
Table of Contents
Why You’ll Love These Banana Pancakes
Samad: “So, who’s this recipe for?”
Lina: “For anyone who wants a cozy breakfast that’s:
- Dairy free (no milk, butter, or yoghurt)
- Gluten free (hello, oat flour!)
- Naturally sweetened
- Quick and freezer-friendly”
Samad: “Ideal for Canadian families juggling school lunches, morning Zoom calls, and finding winter boots.”
Ingredients You’ll Need
Lina: “Everything here is simple and pantry-friendly. You might already have it all.”
Wet Ingredients:
- 2 ripe bananas (the spotty kind!)
- 2 eggs
- ¾ cup unsweetened almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Dry Ingredients:
- 1 cup gluten-free oat flour (you can blend rolled oats in a pinch!)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- Coconut oil (for the pan)
Samad: “Wait, is oat flour really gluten free?”
Lina: “Yup, just make sure it’s certified gluten free some are processed in wheat facilities.”
How to Make Them (In 20 Minutes Flat)
Step 1: Mash and Mix
Lina: “Mash your bananas in a bowl. Then whisk in the eggs, almond milk, vanilla, and maple syrup until smooth.”
Samad: “I use a fork, but you can totally use a hand blender if you’re feeling fancy.”
Step 2: Add Dry Stuff
Lina: “Stir in oat flour, baking powder, cinnamon, and salt. Don’t overmix just combine till smooth.”
Samad: “It should look like thick pancake batter, not banana soup.”
Step 3: Heat and Cook
- Heat a non-stick skillet or griddle over medium heat
- Grease with a little coconut oil
- Scoop ¼ cup per pancake and cook 2–3 minutes per side
Lina: “Flip when you see bubbles on top and golden edges!”
Topping Ideas (Go Canadian or Go Home)
Samad: “Okay but what do we put on these beauties?”
Lina:
- Warm maple syrup (obviously)
- Sliced bananas or berries
- A dollop of coconut yogurt
- Toasted pecans
- A drizzle of almond butter
Samad: “I once topped mine with maple coconut whipped cream. Game. Changer.”
Storage + Meal Prep Tips
Lina: “Make a double batch and freeze the extras!”
Samad: “Let them cool, then freeze in a single layer on a baking sheet. After they’re frozen, stack them in a freezer bag.”
Lina: “To reheat, pop them in the toaster or microwave. Instant weekday breakfast!”
FAQ: Dairy & Gluten Free Banana Pancakes
1. Can I make these vegan?
Lina: “Yes! Swap the eggs for 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Let it sit for 5 minutes before mixing in.”
2. What if I don’t have oat flour?
Samad: “No problem just blend rolled oats in a blender or food processor until fine like flour. Works like a charm.”
3. Can I use coconut milk instead of almond milk?
Lina: “Totally! Just use the carton kind, not canned. Keeps the batter light and fluffy.”
4. Do these work in a waffle maker?
Samad: “Yes! Grease it well and they’ll come out crisp on the outside, soft in the middle.”
5. How long do they last in the fridge?
Lina: “Up to 3 days, sealed tight. Just pop them in the toaster to reheat!”
Samad & Lina’s Final Thoughts
Lina: “We hope this recipe brings a little joy to your table.”
Samad: “And don’t forget the best meals are the ones shared with family… with extra maple syrup on the side.”
For more Idea:
✅ Gluten-Free Potluck Recipes-great for expanding on gluten-free recipe ideas.
✅ Booster Juice Smoothies Recipes-additional smoothie-style breakfast options, likely dairy-free.
Dairy & Gluten Free Banana Pancakes
Equipment
- Non-stick pan
Ingredients
Banana Pancake Batter
- 2 ripe bananas
- 2 eggs
- 0.75 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- 0.5 tsp cinnamon
- Pinch of salt
For cooking
- Coconut oil for cooking
Instructions
- In a bowl, mash bananas well.
- Whisk in eggs, almond milk, vanilla, and maple syrup until smooth.
- Add oat flour, baking powder, cinnamon, and salt. Stir until just combined.
- Heat a non-stick pan over medium heat with a little coconut oil.
- Scoop ¼ cup batter per pancake and cook for 2–3 minutes each side.
- Flip when bubbles form and edges are golden.
- Serve warm with toppings of choice.
Notes
Store in fridge up to 3 days or freeze for 1 month.
Reheat in toaster or microwave before serving.
