Banana Pecan Buttermilk Pancakes


  • Dry -
  • 2 cups All Purpose Gluten-Free Flour Blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 tablespoon Coconut Palm Sugar

  • Wet -
  • 2 Eggs
  • 2 cups Buttermilk
  • 2 tablespoons melted butter
  • 1 teaspoon Vanilla Extract

  • Pecans, Bananas and Pure Maple Syrup for Topping

YIELD: About 10 pancakes

Nutrition Information:

  • For 1 Pancake - no toppings
  • Calories - 84kcal
  • Total Fat - 3g
  • Carbohydrates - 10g
  • Dietary Fiber - 1g
  • Sugars - 3g
  • Protein - 3g


Sift the dry ingredients together in a large bowl.

Mix wet ingredients together in a smaller bowl.

Add the wet to the dry and mix until JUST combine and there are no more lumps.

Place about 1/4 cup of mix on a greased heated pan or griddle, sprinkle on pecans, wait for small bubbles and flip.

Serve when both sides are golden brown.

Top with sliced bananas and pure maple syrup on top.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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