Gluten-free Banana Pancakes

By jiafei

9 Person

25 Minutes

0 Calories

These gluten-free banana pancakes have a great texture and are banana-sweetened. They’re 100% whole grain and dairy-free with a vegan option. If you’ve got some bananas that are about to go bad, this is what you want to do with them (though these paleo chocolate banana muffins would also be a great choice!). The bananas don’t need to be banana bread ripe, though. It’s fine as long as the peel has some black spots on it. Even with just bananas and no added sugar, these gluten-free banana pancakes are nice and sweet and maple syrup is unnecessary (but it’s always nice, isn’t it? ;)) Same goes with chocolate chips!

Ingredients

1/4 tsp. Ground nutmeg, optional
1 tsp. Ground cinnamon
1/2 tsp. Salt
1/2 tsp. Baking soda
1 cup Oat flour
2 tsp. Large eggs
2 tsp. Vanilla extract oil
2 tsp. Lemon juice or vinegar
2 tbsp. Coconut oil or unsalted butter
3 Ripe bananas

Method

01

In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined. In a medium bowl, mix the remaining ingredients.
02

Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps. Let the mixture sit for 10 minutes. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
03

Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake. Flip it and cook for another 90 seconds or until golden brown on the bottom. Continue with the remaining batter and serve the pancakes immediately. Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.

Related Tags

Gluten-free Banana Pancakes

4.7

( By jiafei )

01 Information

Grade easy
Serving 9 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1/4 tsp. Ground nutmeg, optional

1 tsp. Ground cinnamon

1/2 tsp. Salt

1/2 tsp. Baking soda

1 cup Oat flour

2 tsp. Large eggs

2 tsp. Vanilla extract oil

2 tsp. Lemon juice or vinegar

2 tbsp. Coconut oil or unsalted butter

3 Ripe bananas

03 Method

Step 1

In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined. In a medium bowl, mix the remaining ingredients.

Step 2

Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps. Let the mixture sit for 10 minutes. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.

Step 3

Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake. Flip it and cook for another 90 seconds or until golden brown on the bottom. Continue with the remaining batter and serve the pancakes immediately. Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.

04 Author

jiafei

126 Recipes

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