These gluten-free banana pancakes are a delightful breakfast treat that combines the natural sweetness of ripe bananas with a light and fluffy texture. They are made with simple, wholesome ingredients and are perfect for those looking to enjoy a comforting stack of pancakes without the gluten. With mashed bananas as the star ingredient, these pancakes are naturally sweetened and require only a small amount of added sugar, making them a healthier option for weekend mornings or busy weekdays. Top them with fresh fruit, a drizzle of maple syrup, or a sprinkle of nuts for a satisfying and nourishing breakfast experience.
Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- ½ cup almond milk or any milk of choice
- 2 tablespoons coconut oil or butter, melted
Instructions:
- Prepare the Banana Mixture: In a large bowl, mash the ripe bananas until smooth. Add the eggs and whisk until fully combined. Stir in the vanilla extract and maple syrup (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture, alternating with the almond milk. Stir gently until a smooth batter forms. If the batter is too thick, add a little more milk, one tablespoon at a time.
- Add the Fat: Stir in the melted coconut oil or butter until fully incorporated.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with additional coconut oil or butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are slightly dry, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown.
- Serve and Enjoy: Stack the pancakes on a plate and serve warm with your favorite toppings like fresh berries, sliced bananas, chopped nuts, or a drizzle of maple syrup.
These gluten-free banana pancakes are best enjoyed fresh, but you can also freeze leftovers for a quick breakfast on busy mornings. Just reheat them in a toaster or microwave for a delicious start to your day!