Gluten-free banana pancakes are a delicious and nutritious alternative to traditional pancakes, perfect for those with gluten sensitivities or anyone looking to try a healthier breakfast option. These pancakes are not only light and fluffy but also packed with the natural sweetness of ripe bananas. With a simple list of ingredients and an easy-to-follow process, you can whip up these gluten-free banana pancakes in no time.
– 2 ripe banana– 2 large egg– 1/2 cup gluten-free oat flour– 1 teaspoon baking powder– 1/2 teaspoon cinnamon (optional)– Pinch of salt– Cooking oil or butter for greasing the pan
Collect all the necessary ingredients before you start. Ensure that your bananas are ripe, as they provide sweetness and flavor to the pancakes. You'll also need gluten-free oat flour, eggs, baking powder, cinnamon (optional), and a pinch of salt.
In a mixing bowl, peel the ripe bananas and use a fork to mash them until smooth. The bananas will serve as a natural sweetener and contribute to the overall texture of the pancakes.
Add the eggs to the mashed bananas and whisk until well combined. In a separate bowl, mix the gluten-free oat flour, baking powder, cinnamon (if using), and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, stirring until you achieve a smooth batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter. Once the pan is hot, spoon the pancake batter onto the griddle, forming small circles. Cook until bubbles form on the surface, then flip the pancakes and cook the other side until golden brown.
Once the gluten-free banana pancakes are cooked to perfection, stack them on a plate and serve warm. Top with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt. Enjoy a delightful and wholesome breakfast that's both gluten-free and delicious.