These gluten free pancakes are super simple to throw together on a busy morning. They’re particularly good if you have overripe bananas that need to be used. And if you want to get excited about eating bananas, check out this article on all the amazing health benefits of bananas. They are full of fiber and protein, and the bananas give them a good dose of potassium and magnesium, as well as natural sweetness. My boys love these! You really don’t need syrup because of the bananas. Try topping with organic butter, coconut oil, fresh strawberries, or a dash of cinnamon. You could also try sprinkling ground flaxseed for an extra boost of fiber and omega 3 fats. It’s time to give your pancakes a healthy, happy makeover!
Gluten Free Banana Pancakes
Author: Thehealthyhappywoman.com
Recipe type: Breakfast
Prep time:
Total time:
Serves: 4
Gluten Free, Dairy Free
Ingredients
- 2 Very ripe bananas
- 2 Eggs
- ½ c. Gluten free all-purpose flour or oat flour*
- pinch salt
- 1 t. coconut oil
Instructions
- Mash bananas with fork until well blended.
- Add eggs, mixing well.
- Add flour and salt.
- Melt coconut oil in pan on low to medium heat.
- Pour large spoonful (about ¼ c.) batter into pan. Cook until small bubbles form. Flip to other side and cook another minute or so until pancake is firm.
Notes
*You can easily make oat flour by grinding old-fashioned rolled oats in blender or food processor.
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This works well without the expensive gf flour….just beat two eggs with a banana and cook as normal pancakes!
Hey Rachel! Yes, these are definitely good with just the eggs and banana. I like my pancakes a little thicker, so I like to add the GF flour. Buying in bulk helps with the cost of the flour, and you can find this flour very cheap at Big Lots too.