Super easy gluten free banana caramel pancakes perfect for a Spring brunch! So light and fluffy and topped with pan-fried bananas and the most delicious caramel sauce. A perfectly sweet and tasty way to curl up with on a weekend morning in. I am obsessed with these pancakes and I can’t wait to make them again.
This post is sponsored in partnership with Eagle Brand and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
what’s in these gluten free banana caramel pancakes?
So glad you asked because holy cow you guys, these gluten free banana caramel pancakes are so much easier to make than you think. Using Eagle Brand Sweetened Condensed Milk means that you only need one ingredient to make the yummiest caramel sauce.
If you have any left over you can keep it for making more sweet treats like these Dulce De Leche Brownies.
So here’s what you need to make these pancakes for yourself…
- gluten free baking flour
- almond milk
- almond butter
- baking powder
- vanilla extract
- stevia packet
- Eagle Brand Sweetened Condensed Milk
If you are still reading this far, you definitely deserve your own stack of pancakes and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking! Enjoy these caramel banana pancakes!
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Banana Caramel Pancakes
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 cup gluten free baking flour
- 1 tsp baking powder
- 1 packet stevia
- 1/4 tsp salt
- 2 bananas overly ripe
- 2 eggs
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 2 tsp coconut oil
- banana sliced
- crushed walnuts
- Pour the sweetened condensed milk into a large mason jar. Don't screw the lid on, just place it on top of the jar and then put the jar inside of a large pot. Fill the pot with water so that it covers the condensed milk in the mason jar but doesn't submerge the jar completely.
- You want to keep the water like this at all times. Turn on high heat and bring the water to a boil, reduce to low heat and let it simmer for 2 hours. Check the water level every 20-30 minutes to make sure it never goes below the condensed milk, adding more as needed. Once the two hours are up, use tongs to carefully remove the jar and let it cool completely.
- Place all the dry ingredients into a bowl and mix until combined. In another bowl, whisk together the mashed bananas, eggs, almond milk and vanilla until fluffy and smooth. Add the wet ingredients to the dry and stir until combined. Let the mixture sit for 5-10 minutes. Prepare a skillet with non-stick spray and turn on medium-low heat. Add 1/4 cup of the batter to the center of the hot pan and cook for 2-3 minutes on each side. Repeat until you have used all the batter.
- Place the coconut oil into a pan and turn on medium-low heat. Add the sliced bananas and cook for 1-2 minutes on each side. Top pancakes with caramel sauce, bananas and walnuts.