Lately I’ve been craving all the carbs (thanks, pregnancy!), but for a twist I thought we could try a gluten free banana pancake recipe for all my readers with a wheat sensitivity or on a special diet.
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Gluten Free Banana Pancake Recipe
Gluten Free Banana Pancake Recipe
Recipe Type: Breakfast
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 11
Ingredients
- 1 1/2 cups almond meal
- 1 cup gluten free oat flour (or gluten free oats ground into a flour)
- 1 teaspoon baking powder
- 2 1/2 tablespoons + 1/2 teaspoon cinnamon (divided)
- 3 bananas
- 2 tablespoons pure maple syrup
- 3/4 cups almond milk
- 1/2 teaspoon almond extract
Instructions
- In a large bowl, combine all dry ingredients and mix well.
- In a smaller bowl, mash half of one of the bananas. Combine remaining liquid ingredients with the banana.
- Add the wet ingredients to the dry ingredients and whisk until no clumps remain.
- Spray a large pan with non stick spray and heat over medium heat. Portion and pour the pancake mix into the pan.
- Slice one full banana into extremely small slices- these will top the pancakes.
- Top each pancake with the small sliced bananas and a sprinkle of cinnamon.
- Cook for 5 minutes or until slightly firm and brown on the underside. Flip and cook for another 2-3 minutes. Repeat with the rest of the batter.
- Slice the remaining one and a half bananas into thick chunks and serve on top of the pancakes with syrup.
Thank you for sharing them! I hope you will continue to have similar posts to share with everyone!
Looks so yum! I have never tried banana topping for pancakes this way. It must be good! Thank you for the recipe!
Looks so yum! I have never tried banana topping for pancakes this way. It must be good! Thank you for the recipe!