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Stack of green banana flour pancakes with syrup being drizzled on top

Grain Free Banana Flour Pancakes

These green banana flour pancakes give you that fluffy breakfast treat you’ve come to know and love – completely free of gluten and grains!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 302 kcal
Author Comeback Momma


  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 3 eggs
  • 2 tbsp melted butter + additional 1 tbsp butter for cooking
  • 2 tbsp maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 3/4 cup green banana flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


  1. Combine almond milk and apple cider vinegar in a mixing bowl. Let sit for a few minutes. Add all the remaining ingredients and whisk together until combined.
  2. Heat a large pan over medium-low heat. When the pan is hot, melt about a teaspoon of butter in it to grease the pan. (You’ll repeat this between batches).
  3. Pour the batter in the pan, cooking about 3 medium pancakes at a time. Cook for about 2 minutes, until bubbles start to form, then flip and cook for an additional minute.
  4. Repeat with the remaining batter until you’ve cooked all your pancakes. Enjoy topped with fruit or pure maple syrup.

Recipe Notes



  • I prefer sweetened vanilla almond milk in this recipe for taste, but you can certainly use unsweetened for a more nutritious option.
  • You can use coconut oil instead of butter for a dairy-free and paleo option.
  • Nutrition analysis below includes butter for cooking but does not include any additional butter or syrup that you use to top your pancakes.

Nutrition analysis (approximate per serving; assumes 1 serving = 3 pancakes = 1/4 of the recipe):

302 calories, 13 g fat, 6.5 g sat fat, 499 mg sodium, 40 g carbohydrate, 3 g fiber, 12.5 g sugar, 6 g protein, Vitamin A: 12%, Vitamin C: 6%, Calcium: 21%, Iron: 8%