Description
Delicious gluten-free banana pancakes that are quick to whip up and perfect for breakfast or brunch, featuring naturally sweet ingredients and a tender texture.
Ingredients
Scale
- 2 ripe bananas (about 1 cup mashed)
- 1 cup gluten-free rolled oats (certified gluten-free)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1–2 tablespoons cooking oil or butter for greasing the pan
Instructions
- Mash the ripe bananas in a medium bowl until mostly smooth.
- Pulse the oats in a blender if a lighter texture is desired, then stir in baking powder, cinnamon, and salt.
- Add the eggs and vanilla to the mashed banana and whisk until combined.
- Add the dry oat mixture to the banana-egg mixture and stir gently until combined.
- Let the batter rest for 2–3 minutes.
- Warm a nonstick skillet or griddle over medium heat and grease lightly.
- Drop 2–3 tablespoons of batter per pancake onto the pan and cook until edges set and bubbles form, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden.
- Transfer pancakes to a plate and cover to keep warm while finishing the batch.
Notes
Nutrition values may change with added toppings or substitutions. Check doneness by pressing lightly on pancakes; they should spring back slightly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9.7g
- Sodium: 220mg
- Fat: 9.7g
- Saturated Fat: 2g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4.7g
- Protein: 8.5g
- Cholesterol: 0mg