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Gluten-free pancakes on a green plate with banana on the side and peanut butter on top

Gluten-Free Peanut Butter Pancakes

These banana pancakes are both gluten and dairy free. They contain real food ingredients and are nothing short of addictive. Kids love them and they make a great healthy breakfast option!
Course Breakfast
Cuisine American
Keyword bananas, dairy-free pancakes,, gluten-free banana pancakes, peanut butter, peanut butter banana pancakes
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 2 servings
Calories 423kcal



  • In a large bowl, combine the almond flour, cinnamon, and baking powder.
    Almond flour and cinnamon in a blue bowl on a stove with a fork in it
  • In the bowl with the mashed banana, whisk in the egg, vanilla, and one part of the peanut butter.
    Mashed banana in a blue bowl with a fork in it
  • Mix wet into dry until mostly combined.
  • Add the almond milk and combine fully.
    Pancake batter ina blue bowl with almond milk biung poured into the bowl
  • Spray a medium pan with nonstick spray and heat over medium.
  • Portion out the batter into four pancakes.
    Three peanut butter banana pancakes cooking in a frying pan one with a mold
  • Cook for 6 minutes or until edges are slightly brown and pancake is mostly firm.
  • Flip and cook another 2-3 minutes.
    Three banana pancakes cooking in a frying pan after having been just flipped
  • Top with maple syrup and remaining peanut butter.


Note: nutritional breakdown does not include any topping.
All of these health-boosting ingredients can be found on my pantry page with a list of my favorite brands!


Calories: 423kcal | Carbohydrates: 27g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 127mg | Potassium: 446mg | Fiber: 7g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 2mg