Gluten Free Banana Pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Very tender, light and fluffy with a distinctive banana flavor throughout. Let them cook for several minutes on the griddle until the bottom is set and browned before carefully flipping.
- 1 cups almond meal flour I used Pereg brand
- 1 teaspoons aluminum-free baking powder
- 1/8 teaspoon kosher salt
- 1 tablespoon brown sugar or erythritol or other sweetener
- 1/8 teaspoon powdered vanilla or 1 teaspoon vanilla extract
- 1 overripe banana mashed
- 1 large egg
- 1/3 cup almond milk
- 2 tablespoons coconut oil melted
In a large bowl, combine the dry ingredients and whisk together until well blended.
Add the egg, mashed banana, almond milk and coconut oil. Whisk until well combined and set aside.
Heat a flat nonstick pancake griddle over medium heat. Lightly spray with vegetable spray and with a paper towel, rub the spray over the surface of the griddle.
Ladle the batter in 1/4 to 1/3 cup measures onto the griddle. Cook for 3-5 minutes until the bottoms are browned and set. The tops of these pancakes won't start to look dry or bubble, you just need to check the bottoms after about 2 minutes and see how they're coming along.
Note, because these pancakes don't have any gluten, their structure is less stable. Carefully flip the pancakes and cook until set, another 2-3 minutes.
Transfer to a serving platter and enjoy with fresh fruit, jam or your favorite syrup.
Calories: 374kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 162mg | Potassium: 301mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Calcium: 180mg | Iron: 1.9mg