Gluten-free Banana Pancakes PT25M https://img5.recipesrun.com/201907/2019/0828/6f/5/143260/300x200x90.jpg 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! 9 servings 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
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Gluten-free Banana Pancakes

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!
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Gluten-free Banana Pancakes
    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
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    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 jiafei
    126 Recipes
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