Description
Soft and fluffy gluten-free banana pancakes made with ripe bananas and simple pantry ingredients, perfect for a cozy and satisfying breakfast.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 2 medium ripe bananas, mashed
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons baking powder
- 2 tablespoons cooking oil
- Maple syrup, for serving
Instructions
- Mash the ripe bananas in a mixing bowl until mostly smooth.
- Add the eggs, milk, and cooking oil, then whisk until well combined.
- Add the gluten-free flour and baking powder, and gently stir until just combined.
- Heat a nonstick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
- Remove from the skillet and repeat with the remaining batter.
- Serve warm with maple syrup.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Let the batter rest for a few minutes before cooking for fluffier pancakes.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: gluten-free banana pancakes, banana pancakes, gluten-free breakfast, easy pancake recipe