Gluten Free Banana Pancakes
Deliciously fluffy gluten-free pancakes that are perfect for breakfast. Made with ripe bananas and simple ingredients, they have a delightful banana bread flavor.
Ingredients
Main Ingredients
- 2 very ripe bananas, mashed well Speckled, almost-too-far-gone bananas work best for sweetness.
- 2 eggs For binding and richness.
- 1 cup gluten-free flour blend One with xanthan gum works best.
- 1 teaspoon baking powder For leavening.
- 1 teaspoon cinnamon (optional) Enhances flavor.
- 1 pinch salt Balances sweetness.
- 3/4 cup milk (dairy or non-dairy) Add a splash more if needed.
- 1 teaspoon vanilla extract For flavor.
- 1 teaspoon maple syrup or honey (optional) Depends on banana sweetness.
- Butter or oil for the pan For cooking.
Instructions
Preparation
- Mash your bananas in a bowl until mostly smooth. A few lumps are fine.
- Whisk in the eggs, milk, and vanilla.
- Sprinkle in the gluten-free flour, baking powder, cinnamon, and salt. Stir until just combined without overmixing.
- Let the batter rest for 5 minutes.
Cooking
- Heat a nonstick skillet on medium to medium-low and add a bit of butter or oil.
- Scoop about 1/4 cup batter per pancake and cook until bubbles form and the edges are set, about 2 to 3 minutes.
- Flip gently and cook for another 1 to 2 minutes, adjusting heat if necessary.
Notes
Store pancakes in an airtight container in the fridge for 2 to 3 days. They freeze well for about 2 months. Reheat in a toaster or microwave.