Gluten-Free Banana-Blueberry Pancakes

Photo by Joseph De Leo
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  • Makes 12 pancakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 629 calories
    • Fat 31 g
    • Sat Fat 13 g
    • Cholesterol 257 mg
    • Sodium 699 mg
    • Protein 14 g
    • Carbohydrate 79 g
    • Sugar 16 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 98 mg


  1. Check 1cup brown rice flour
  2. Check 1/2cup potato starch
  3. Check 1/2cup almond flour
  4. Check 1teaspoon baking powder
  5. Check 1teaspoon fine salt
  6. Check 2 very ripe bananas, mashed
  7. Check 4 large eggs, beaten
  8. Check 4tablespoons unsalted butter, melted, plus more for the skillet and for serving
  9. Check 2teaspoons pure vanilla extract
  10. Check 1pint blueberries
  11. Check pure maple syrup, for serving


  1. Whisk together the brown rice flour, potato starch, almond flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the bananas, eggs, butter, and vanilla. Whisk the wet ingredients into the dry ingredients until just combined (do not overmix).
  2. Melt butter in a large nonstick skillet or griddle over medium heat. For each pancake, spoon a scant ¼ cup batter onto the prepared skillet. Cook until bubbles appear evenly over the top of each pancake, 4 to 6 minutes. Drop a few blueberries onto each pancake and flip. Continue cooking until evenly golden and cooked through, 1 to 2 minutes more. Repeat, buttering the skillet between batches.
  3. Serve with the maple syrup and butter.