Gluten Free Banana Pancakes: Easy and Delicious Recipe for a Healthy Breakfast

Gluten Free Banana Pancakes are a delightful way to start your day, offering a fluffy texture and a naturally sweet flavor that will make your breakfast feel like a treat. As someone who has explored various dietary needs, I can assure you that these pancakes are not just for those avoiding gluten; they are a delicious option for anyone looking to enjoy a wholesome meal. The history of pancakes dates back centuries, with variations found in cultures around the world, but these gluten-free versions have gained popularity for their health benefits and ease of preparation.

People love Gluten Free Banana Pancakes not only for their incredible taste but also for their convenience. Made with ripe bananas and simple ingredients, they come together quickly, making them perfect for busy mornings or leisurely brunches. The combination of the sweet bananas and the light, fluffy texture creates a satisfying dish that everyone can enjoy, regardless of dietary restrictions. Join me as we dive into this scrumptious recipe that will surely become a favorite in your household!

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk of choice (dairy or non-dairy)
• Butter or coconut oil for cooking
• Maple syrup or honey for serving
• Fresh fruit for topping (optional)

Preparing the Batter

1. **Mash the Bananas**: Start by peeling the ripe bananas and placing them in a large mixing bowl. Using a fork or a potato masher, mash the bananas until they are smooth with just a few small lumps remaining. This will give your pancakes a lovely banana flavor and natural sweetness. 2. **Add the Eggs**: Crack the two large eggs into the bowl with the mashed bananas. Whisk them together until well combined. The eggs will help bind the ingredients and add fluffiness to the pancakes. 3. **Incorporate Dry Ingredients**: In a separate bowl, combine the almond flour, coconut flour, baking powder, cinnamon (if using), and salt. Mix these dry ingredients together thoroughly to ensure even distribution of the baking powder and spices. 4. **Combine Wet and Dry Ingredients**: Gradually add the dry mixture to the banana and egg mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. 5. **Add Vanilla and Milk**: Pour in the vanilla extract and milk of your choice. Stir until the batter is smooth and creamy. If the batter seems too thick, you can add a little more milk until you reach your desired consistency. The batter should be pourable but not too runny.

Cooking Process

6. **Preheat the Pan**: Place a non-stick skillet or griddle over medium heat. Allow it to heat up for a few minutes. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is hot enough. 7. **Add Butter or Oil**: Once the pan is hot, add a small amount of butter or coconut oil to coat the surface. Let it melt and spread evenly across the pan. 8. **Pour the Batter**: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Make sure to leave enough space between each pancake, as they will spread slightly while cooking. 9. **Cook the Pancakes**: Allow the pancakes to cook for about 2-3 minutes on the first side. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set. 10. **Flip and Finish Cooking**: Carefully flip each pancake using a spatula. Cook for an additional 1-2 minutes on the other side until golden brown. If you’re making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.

Assembling and Serving

11. **Stack the Pancakes**: Once all the pancakes are cooked, stack them on a plate. You can layer them with a little butter or coconut oil in between for extra flavor. 12. **Add Toppings**: Drizzle your favorite maple syrup or honey over the top. If you’re feeling fancy, add some fresh fruit like sliced strawberries, blueberries, or banana slices for a pop of color and flavor. 13. **Serve Warm**: Serve the pancakes warm, and enjoy them with a side of yogurt or a sprinkle of nuts for added texture. 14. **Store Leftovers**: If you have any leftovers (which is rare because they’re so delicious!), let them cool completely, then store them in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster or microwave when you’re ready to enjoy them again. 15. **Experiment with Variations**: Feel free to customize your pancakes! You can add chocolate chips, nuts, or even a scoop of protein powder to the batter for an extra boost. The possibilities are endless!

Tips for Perfect Pancakes

– **Use Ripe Bananas**: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for

Conclusion:

In summary, these gluten free banana pancakes are an absolute must-try for anyone looking to enjoy a delicious breakfast without the gluten. The combination of ripe bananas and gluten-free flour creates a fluffy, flavorful pancake that will satisfy your morning cravings. Plus, they are incredibly easy to whip up, making them perfect for busy weekdays or leisurely weekend brunches. For serving suggestions, I love to top my pancakes with a drizzle of pure maple syrup, a dollop of Greek yogurt, or a sprinkle of chopped nuts for added crunch. You can also get creative by adding chocolate chips, blueberries, or even a hint of cinnamon to the batter for a unique twist. The possibilities are endless! I encourage you to give this gluten free banana pancake recipe a try and share your experience with friends and family. Whether you’re gluten intolerant or just looking for a tasty breakfast option, I promise you won’t be disappointed. Don’t forget to let me know how yours turn out, and feel free to share your own variations! Happy cooking! Print