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Gluten-free Pancakes Without Sugar

Ready in: 15 minutes | Difficulty: Easy
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These gluten-free and sugar-free pancakes are perfect for breakfast or a quick snack and so healthy! Great for adults and children. Enjoy!
Gluten-free Pancakes Without Sugar

These american style pancakes are fluffy, gluten-free and without any sugar. All their sweetness comes from a mashed banana. They are very easy and quick to make, perfect for those mornings when you or your little one has no patience and you want something yummy fast! The recipe makes 3-4 pancakes depending on how big you want them so double up the ingredients if you have a big family.

Why you should try my recipe

  • Sugar-free pancakes. No sugar added, all the sweetness comes from the banana.
  • Gluten-free pancakes. Coconut flour is used to bind the ingredients.
  • Great breakfast for adults and little children.
  • Nice idea for babies that follow the Baby-led weaning method.
  • Freezable. Store them for up to 2 months. Great for busy mornings!

What is coconut flour

Coconut flour is made from dried coconut meat. It’s low in carbs and high in protein and fiber. It’s a very popular substitute for wheat flour for people with wheat allergy or celiac disease. Coconut flour is very absorbent compared to plain flour so you can’t just substitute it in recipes.

so you will only need a tablespoon for the pancakes. All the moisture comes from the banana and the two eggs.

Ingredients and How-to

The recipe has only 4 ingredients! Eggs, banana, coconut flour and vanilla extract..simple.

Ingredients for gluten-free american style pancakes

01. I start by mashing the banana with a fork or a masher. It’s better if you use a ripe banana as it’s easier to mash and also will add more taste to the pancakes. Then I mix the mashed banana, eggs and vanilla extract until all is well combined. Finally, I add the coconut flour in and give it a mix.

Mixing the wet ingredients before adding the coconut flour

02. I add a bit of oil to a non-stick pan and heat it up over medium heat. I add a scoop of the pancake batter in and leave it for a couple of minutes to cook before flipping it over to cook on the other side too. Simple as that!

Pancake in the pan

Serving suggestions

You could serve these american style gluten-free pancakes plain, with maple syrup or honey and some fruits on top. If you are sharing with a little one or would like to stay low on sugar, you could serve them with some peanut butter or mashed fruits.

Storage

If you make a batch of these gluten-free & sugar-free pancakes, you could store them in the fridge for a couple of days in an airtight container. They also freeze well for up to 2 months. Make sure that they cool down completely and put some parchment paper squares between the pancakes so they don’t stick to each other when defrosted.

FAQ

  • Are the pancakes suitable for babies? These gluten-free pancakes do not have any sugar in them, so they are suitable for babies from 6 months old. They are full of protein from the eggs and coconut flour, which makes them very healthy and perfect for breakfast or as a snack.

  • What sugar-free toppings can I use to serve my pancakes? Some sugar-free topping ideas that you could serve the pancakes with are a nut spread like peanut butter or almond spread, a chocolate spread made without sugar or some mashed fruits like mashed banana and berries.

Other Recipes to Try

If you liked my gluten-free american style pancakes recipe, check out these recipes too

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Gluten-free Pancakes Without Sugar

These gluten-free pancakes are super easy and quick to make. They are full of protein and fiber from the coconut flour and the eggs. They are also sugar-free which makes them great for little ones!
Category: Breakfast Difficulty: Easy
Servings

3-4 pancakes

Prep time

5 minutes

Cooking time

Ingredients

  • 2 eggs
  • 1 banana
  • 1 tablespoon of coconut flour
  • 1 teaspoon of vanilla extract

Instructions

  • Mash the banana using a fork or a masher.
  • Mix the eggs, mashed banana, vanilla and then add the coconut flour. Using a fork or a whisk, mix the batter a little bit.
  • Heat a frying pan over medium heat and add a little bit of oil to it.
  • Add a scoop of the pancake mix to the pan. Wait a couple of minutes and then flip it. Wait until the other side is also cooked. Repeat with the rest of the batter.

Notes

Use a ripe banana so it's easier to mash and sweeter.

Storage

You can store them in the fridge for a couple of days or the freezer for up to 2 months.

Nutrition Info (per serving)

Calories: 97kcal | Carbohydrates: 12g | Protein: 5g | Cholesterol: 123mg | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Fiber: 2g | Sodium: 52mg | Potassium: 199mg | Sugar: 7g

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

This recipe is: gluten free, naturally sweetened, vegetarian, dairy free, nut free, baby & toddler friendly
Recipe keywords: gluten free breakfast, gluten free pancakes, sugar free pancakes, pancakes with banana, pancakes with coconut flour, pancakes for wheat allergy, child friendly pancakes, blw pancakes

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