banana berry pancakes banana berry pancakes Israeli Kitchen Very ripe bananas work best here. (Photo: Jerry James Stone)

Gluten-free banana berry pancakes

Control food waste while also cutting processed ingredients out of your diet with this pancake recipe.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 10 minutes

Whether you are gluten-free or just want more plant-based eating in your diet, here is a great pancake recipe for both. It's also a tasty way to fight food waste as this recipe works well with bananas that are a bit past their prime.


  • 2 ripe bananas
  • 3 large eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 cup gluten-free flour
  • 1/4 teaspoon sea salt
  • Butter


Peel and slice bananas. Add them to a mixing bowl and mash them. Here's a simple food hack for ripening bananas fast (or making those perfectly yellow ones last).

Crack the three eggs and add them to the banana mixture and then mix it all together so that the eggs are whisked and combined with the banana mixture.

Add in the vanilla and mix.

In a large bowl, mix together the baking powder, salt, and flour.

Mix the liquid mixture into the flour mixture, and mix well. Fold in the blueberries.

Melt 1 tablespoon of butter in a large skillet over a medium heat. Using a 1/2 cup measuring cup, scoop out the pancake mix and carefully pour it into the pan. Do more than one pancake at a time but do not overcrowd the pan.

Cook until bubbles form on top of the pancakes and then flip them, cooking for another 1-2 minutes.

Related Topics: Breakfast

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