Description
Delicious and fluffy gluten-free banana pancakes, made with ripe bananas and rolled oats, perfect for a cozy breakfast.
Ingredients
Scale
- 2 ripe bananas (about 1 cup mashed)
- 1 cup gluten-free rolled oats (90 g)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- 1–2 teaspoons cooking oil or butter for greasing the pan
Instructions
- Place the gluten-free rolled oats in a blender or food processor and pulse briefly to create a coarse oat flour.
- Mash the bananas in a mixing bowl until mostly smooth.
- Add the eggs, vanilla extract, and cinnamon to the mashed bananas; whisk until combined.
- Stir in the oat flour, baking powder, and pinch of salt until just combined. Let the batter rest for 2–3 minutes.
- Warm a nonstick skillet over medium heat and add 1 teaspoon of oil or butter.
- Spoon 2–3 tablespoons of batter per pancake onto the skillet. Cook until bubbles form at the edges and the bottoms are golden brown (2–3 minutes). Flip and cook for another 1–2 minutes until set.
- Transfer finished pancakes to a warm plate or oven set to low while cooking the rest.
Notes
Use heavily ripened bananas for the best flavor. Pancakes can be kept warm in an oven set to low while you cook the rest.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 410
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 186mg