Description
Delicious and fluffy gluten-free banana pancakes, perfect for a cozy breakfast any day.
Ingredients
Scale
- 2 ripe bananas
- 1 cup gluten-free all-purpose flour
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Salt to taste (about 1/8 teaspoon)
- Maple syrup, for serving
- Fresh fruit, for serving
Instructions
- Mash the ripe bananas until mostly smooth.
- Add the eggs, milk, and vanilla extract to the mashed bananas and whisk until combined.
- In another bowl, combine the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes; then flip and cook until golden brown, about 1-2 minutes more.
- Serve warm topped with maple syrup and fresh fruit.
Notes
Use very ripe bananas for maximum sweetness and moisture. Adjust cooking heat to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 13g
- Sodium: 200mg
- Fat: 7.5g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2.7g
- Protein: 9.5g
- Cholesterol: 186mg