Description
Gluten-Free Banana Pancakes are fluffy, delicious, and perfect for breakfast. They are made with ripe bananas and gluten-free flour.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a bowl, mash the bananas until smooth.
- Add the eggs and mix well.
- In another bowl, combine gluten-free flour, baking powder, baking soda, and salt.
- Mix the dry ingredients into the banana mixture.
- Stir in almond milk and vanilla extract until smooth.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour 1/4 cup batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- Ensure the flour is gluten-free.
- Use ripe bananas for better sweetness.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 305
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg