These apple banana pancakes are moist and soft with a lovely apple and banana flavor. They are made with just 7 ingredients - all paleo friendly and gluten free.
I cannot believe school is just around the corner! It feels like summer started days ago.
Anyway, with that in mind, I've been testing more easy breakfast recipes like these apple banana pancakes. These pancakes are made in a blender and only require 7 ingredients.
The pancakes are soft and tender with an apple and banana flavor. They're only sweetened with fruit, so they're great for a healthy breakfast option. Plus, this pancake recipe is gluten free, dairy free, nut free and paleo friendly.
Why You'll Love these Apple Banana Pancakes
- gluten free and paleo - made with simple, wholesome ingredients that are free from gluten, grains, dairy and refined sugar
- nut free - made with cassava flour to keep the recipe both paleo and nut free
- easy to make - blend ingredients in a blender and cook on a frying pan
- kid approved - loved by all three of my kids
Ingredients
You only need 7 ingredients to make these gluten free apple banana pancakes. The full recipe can be found in the recipe card below, but here's an overview of what you'll need:
- apple - I used a fuji apple, but any variety will work. You can peel off the skin, or keep it on.
- ripe banana - yellow with many brown speckles
- large eggs - eggs are needed for this recipe to work
- avocado oil - or any neutral oil
- cassava flour - I have only tried this recipe with cassava flour, but all purpose flour, a gluten free blend or oat flour should work instead. Please note, cassava flour is the only paleo option.
- baking powder - I like to make my own baking powder, but any will do
- salt - enhances the flavors
How to Make Apple Banana Pancakes
The batter for these pancakes is made in a blender and cooked on a frying pan - so easy! Here are the step by step instructions:
- Preheat a frying pan on medium-low heat and add a little oil to grease it (I added coconut oil).
- Blend apple, banana, egg and oil
- Blend in cassava flour, baking powder and salt.
- Let the batter sit for 5-10 minutes to thicken.
- Pour ¼ cup batter per pancake on frying pan and cook until done.
Tips and Tricks
- Let the batter sit to thicken: the batter thickens as it sits out, making it easier to cook.
- Cover the frying pan with a lid when cooking: covering the pan with a lid will make the pancakes fluffier and cook more evenly.
- Lower the temperature if needed: these pancakes take a little longer to cook, so you want them cooking at a low temperature. They should be golden brown on the bottom with many bubbles on top when they're ready to flip.
Storage
Store leftover pancakes in an airtight container in the fridge, up to one week.
FAQ
If you want this recipe to be paleo, then cassava flour is the best bet. If that doesn't matter to you, then a gluten free flour blend, all purpose flour or oat flour should work as a 1:1 ratio.
Yes! Any apple variety will work for these apple banana pancakes.
More Gluten Free Pancake Recipes
Looking for other recipes like this? Try these:
Apple Banana Pancakes (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9-10 pancakes 1x
Description
These healthy apple banana pancakes are made in a blender with sliced apples and ripe bananas. They're gluten free, dairy free, fruit sweetened and paleo friendly.
Ingredients
- 1 ½ cups chopped apple (180g)*
- 1 large, ripe banana (125g)
- 2 large eggs
- 1 Tbsp avocado oil
- ⅓ cup cassava flour (51g)
- 1 ½ tsp baking powder
- ⅛ tsp salt
Instructions
- Preheat frying pan on medium-low heat. Grease with a little oil (I used coconut oil).
- Add apple, banana, eggs and oil to a blender. Blend, starting at a low speed and slowly increasing the speed until the ingredients are well blended.
- Add in the cassava flour, baking powder and salt. Blend again, starting at a low speed and increasing the speed until the batter has a smooth, consistent texture.
- Turn off the blender and let the batter sit for 5-10 minutes to thicken.
- Scoop ¼ cup batter per pancake onto the preheated and greased frying pan. Cover the pan with a lid and cook until bubbles form on top of the pancakes**
- Remove the lid and flip the pancakes. Cook a few minutes more, or until cooked through.
Notes
*I used a fuji apple, but any apple variety will work. No need to remove the skin.
**I always place a lid over my frying pan when cooking pancakes because it helps them cook more evenly. These pancakes take a little longer to cook than many other pancake recipes. You want them to cook at a lower temperature so that they cook through without burning on the bottom.
Katie
Hope you all love this easy apple banana pancake recipe as much as we do!