Gluten-Free Banana Pancakes

Name: Gluten-Free Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 2 large eggs; 1 1/2 cups oat flour, certified gluten-free if needed; 1 tsp baking powder, gluten-free; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1/2 cup milk; 1/4 tsp salt; 2 tbsp coconut oil, or butter for cooking; 1/4 cup maple syrup; 1 cup fresh berries

Light and fluffy banana pancakes made with oat flour instead of wheat flour, making them naturally gluten-free. Perfect for a nutritious breakfast that everyone can enjoy.

25 minEasyServes 4280 cal/serving

AmericanBreakfastStovetopVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 ripe bananas, mashed
2 large eggs
1 1/2 cups oat flour, certified gluten-free if needed
1 tsp baking powder, gluten-free
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup milk
1/4 tsp salt
2 tbsp coconut oil, or butter for cooking
1/4 cup maple syrup
1 cup fresh berries

Instructions

1

In a large bowl, mash the 2 mashed ripe bananas until smooth.
2

Add 2 large eggs, 1 tsp vanilla extract, and 1/2 cup milk to the mashed bananas and whisk until well combined.
3

In a separate bowl, mix together the 1 1/2 cups certified gluten-free if needed oat flour, 1 tsp gluten-free baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
4

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; some small lumps are okay.
5

Let the batter rest for 5 minutes to allow the oat flour to absorb some of the liquid.
6

Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.
7

Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
9

Repeat with the remaining batter, adding more coconut oil to the pan as needed.
10

Serve warm with 1/4 cup maple syrup and 1 cup fresh berries if desired.

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Questions

How do I know when Gluten-Free Banana Pancakes is done?

Go by the cues in the method rather than the clock. Step 7: cook until bubbles form on the surface and the edges look set. Step 8: cook until golden brown and cooked through.

Why rest the batter for Gluten-Free Banana Pancakes?

Step 5 reads: "Let the batter rest for 5 minutes to allow the oat flour to absorb some of the liquid." The pause in step 5 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Is there a substitute for maple syrup in Gluten-Free Banana Pancakes?

The entry for Gluten-Free Banana Pancakes calls for 1/4 cup maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Gluten-Free Banana Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup milk and 2 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Gluten-Free Banana Pancakes contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Gluten-Free Banana Pancakes?

Refrigerate what is left of Gluten-Free Banana Pancakes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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