Gluten-Free Banana Pancakes
Enjoy fluffy, light banana pancakes that are gluten-free and packed with real banana flavor. Perfect for breakfast or brunch!
Ingredients
Main Ingredients
- 2 pieces ripe bananas Use bananas with brown spots for the best flavor.
- 2 pieces eggs Room temperature if possible.
- 1 cup gluten-free flour Use your favorite blend (e.g., Bob’s Red Mill).
- 1 teaspoon baking powder Don't use baking soda.
- 1 pinch salt
- 1 teaspoon vanilla extract Splash makes a noticeable difference.
Optional Additions
- cinnamon To taste.
- chocolate chips Optional, add them on top once batter is poured.
- blueberries Optional, add them on top once batter is poured.
Instructions
Preparation
- Mash the ripe bananas in a mixing bowl until smooth, leaving some lumps.
- Add the eggs and stir until smooth.
- Mix in the gluten-free flour, baking powder, salt, and vanilla extract until you have a thick batter.
Cooking
- Heat a nonstick skillet on medium-low heat.
- Scoop some batter into the skillet. If it sizzles, you're good to go.
- Let the pancake cook until bubbles form around the edges, about 1 minute, then flip and cook for another minute.
- Transfer to a warm plate and repeat until all batter is cooked.
- Top with chocolate chips or blueberries if desired.
Notes
Avoid using unripe bananas as they can affect the taste. Make sure not to over-mix the batter to prevent chewy pancakes. Store leftover pancakes in an airtight container in the fridge for 2-3 days or freeze them with layers of baking paper in between.