Gluten-Free Banana Pancakes
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.
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
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1
In a large bowl, mash the 2 mashed ripe bananas until smooth.
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2
Add 2 large eggs, 1 tsp vanilla extract, and 1/2 cup milk to the mashed bananas and whisk until well combined.
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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.
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4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; some small lumps are okay.
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5
Let the batter rest for 5 minutes to allow the oat flour to absorb some of the liquid.
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6
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.
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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.
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8
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
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9
Repeat with the remaining batter, adding more coconut oil to the pan as needed.
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10
Serve warm with 1/4 cup maple syrup and 1 cup fresh berries if desired.