Gluten Free Banana Pancakes

clock 10 minutes + 30 minutes bowl Serves 4


  • 2 eggs
  • 4 ripe bananas, 2 mashed well, plus 2 sliced
  • 1/4 tsp baking powder
  • 30g butter
  • 4 rashers bacon
  • 4 Tbsp maple syrup
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  • 1. Whisk eggs thoroughly, and beat in the mashed bananas until smooth. Stir in the baking powder.

  • 2. Heat a large frying pan on high. Add the butter to grease the pan, then pour off the excess into the batter.

  • 3. Turn the heat down and ladle enough mixture (about 2-3 tablespoons each) into the frying pan. Cook until the underside is golden and you can see bubbles on the upper surface. Carefully flip and cook for 2-3 minutes more. Set aside and keep warm while you finish cooking the rest of the batter.

  • 4. In a separate large frying pan, fry bacon and the sliced bananas for 2-3 minutes each side. Make sure the banana doesn’t go too soft and break apart.

  • 5. Serve pancakes with the bacon, fried banana and a little maple syrup.

  • Tip:

  • For a vegetarian version, try these pancakes with blueberries and yoghurt instead of bacon. Or to make dairy free, use 2 tablespoons of olive or coconut oil


  • • Energy 724Kj • Protein 6g • Total Fat 10g • Saturated Fat 4g • Carbohydrates 14g • Sugars 12g • Sodium 357mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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