Magical gluten-free banana pancakes with crispy bacon

Nici Wickes' banana pancakes are like a magic trick – so few ingredients, no dairy or flour and yet they turn into fluffy, creamy pancakes that are divine. Try this recipe for the perfect breakfast

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


  • 2 eggs
  • 3 ripe bananas, 2 mashed well, plus 1 sliced and fried, to serve
  • 1/4 teaspoon baking powder
  • 30 gram butter (use 2 tbsp olive or coconut oil for dairy-free)
  • 4 rashers crispy fried bacon and 2-4 tbsp maple syrup, to serve


  • 1
    Whisk eggs until thick and creamy. Beat in the mashed bananas until smooth, then beat some more. Stir in the baking powder.
  • 2
    Heat a large frying pan. Add the butter to grease the pan, then pour off the excess into the batter. If using oil, grease the pan, then add the remaining to the batter.
  • 3
    Ladle enough mixture – about 2-3 tbsp each – into the frying pan. Cook until the underside is dark golden and you can see bubbles on the upper surface, then carefully flip and cook for 2-3 minutes more. Set aside and keep warm while you finish cooking the rest of the batter.
  • 4
    Serve with the bacon, fried banana and a little maple syrup.


  • Makes 8-10 pancakes. - Bananas are a great source of fibre and natural sugar, which makes them the perfect snack. - The riper a banana is, the sweeter it is. - For a vegetarian version, try these pancakes with blueberries and yoghurt in place of bacon.

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