Gluten Free Banana Pancakes

Fluffy, golden, and naturally sweetened by two ripe mashed bananas, these pancakes are the kind of weekend breakfast that makes everyone crowd around the griddle. The batter comes together quickly — just whisk the dry ingredients, mix the wet ones separately, then combine and let it rest for five minutes so the flour hydrates and the texture turns out just right. That short rest is a small but important step that helps gluten free flour behave more like a traditional batter, giving you pancakes that are tender inside with properly set edges. Cinnamon and vanilla round out the banana flavor beautifully, and an optional splash of maple syrup in the batter adds a subtle caramel note before you even reach for the bottle. Cooking them low and slow on a buttered griddle means each batch comes out evenly browned without any gummy or dense center — a common frustration with wheat-free pancakes that this method sidesteps entirely. The recipe makes enough to serve four, so it's a solid choice for a family breakfast or a lazy brunch with friends.

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