Banana Walnut Pancakes {gluten, dairy, egg, soy free}
Prep time
Cook time
Total time
Light, fluffy banana walnut pancakes filled with chunky banana pieces with a good helping of caramelized bananas on top because, hey, it's the weekend. Enjoy!
Recipe type: Breakfast
Serves: 40-45 pancakes
  • Note: You will need a blender, food processor or immersion blender to aerate these for best results.
  • Pancakes are about 3 inches round.
  • Ingredients:
  • Pancakes:
  • 1 cup sweet white rice flour
  • ½ cup sorghum flour
  • ½ cup golden flaxseed meal
  • 1 teaspoon aluminum free baking powder
  • ½ teaspoon aluminum free baking soda
  • 2 cups coconut milk (not canned)
  • 1½ teaspoons apple cider vinegar
  • 4 tablespoons coconut sugar, or unbleached cane sugar
  • 4 tablespoons coconut oil
  • 1 teaspoon pure gluten free vanilla extract (I use Nielsen Massey or Frontier), optional
  • ¼ cup walnut, small pieces
  • 2-3 large ripe bananas, diced (I use brown spotted bananas)
  • Extra coconut oil for greasing pan
  • Caramelized Banana Topping:
  • Makes about 1½ cups
  • 4 tablespoons coconut oil
  • 3 tablespoons coconut sugar or light brown sugar
  • 2-3 large bananas, sliced about ½ inch thick
  1. Preparation:
  2. For the caramelized bananas:
  3. Note: This can be made ahead and reheated before serving (I do this all the time) or prepare before the pancakes on the same day.
  4. In a medium, non-stick skillet set on medium heat, add coconut oil and coconut sugar. When it liquifies raise the heat to medium high and cook for 1 more minute. Add the sliced bananas, swirl the pan around so that the sugar coats all the banana slices. Let it cook another 2-3 minutes, until you begin to see large bubbles forming and the bananas have darkened. Turn off from heat and set aside. If needed, reheat before serving.
  5. For the pancakes:
  6. Put all the ingredients, except bananas and walnuts, into a blender, pulse until smooth. Transfer to a bowl, then combine diced banana and walnuts.
  7. Add about a tablespoon of coconut oil to a non-stick skillet and set over medium heat.
  8. Note on my skillet: I use a ceramic coated non-stick that is PFOA free instead of a teflon coated non-stick, coated with aluminum (see why below).
  9. Using a small ice cream scooper, or a tablespoon sized measuring spoon, add the batter to the hot skillet and cook for about 3 minutes, or until bubbles have formed around the edges with some in the center. When you see that air bubbles have pretty much been formed all over gently shimmy (for lack of a better word) a spatula under the pancake and flip over to cook the other side for about a minute until cooked through. Keep in mind, there is no egg in here to bind the batter If you push the spatula under quickly it could gather into itself should you happen to flip too soon. After the first one you will have a better idea on whether it’s sooner or later than 3 minutes to flip as stove top heat does vary.
  10. Add about ½ - 1 teaspoon of coconut oil between batches. Discard any batter scraps from the pan before each batch so they don’t stick to the pancakes. Serve hot with caramelized bananas, walnuts, and maple syrup.
  11. Note of using oil for greasing: Using a vegetable oil or grape seed oil will create a ring along the edge of the cooked pancakes. If you do not have coconut oil and don’t mind that use a “high heat” oil for best results.
  12. Note of cooking: I find a metal spatula works best, just be sure not to scrape the surface of the pan. A plastic spatula pushes the pancake against itself creating flops instead of pancakes.
  13. Note about nonstick cookware: to prevent heavy metal absorption use non-aluminum non-stick pans like Green Pans coated with ceramic. Aluminum is a heavy metal that affects the neurological system. It attaches to fat, what the brain is mostly made of, and leeches into the food when the pan is hot. Yep, it’s bad stuff. The good news: ceramic coated pans are widely available now and inexpensive.
Recipe by From Jessica's Kitchen at