Gluten Free/Dairy Free Banana Pancakes

Photography by Dédé Wilson

Do you love pancakes, but want a healthier, guilt-free version that won't leave you feeling sluggish, bloated and full?

Then you will love this mouth watering, fluffy pancake recipe that is both gluten free, dairy free and sweetened naturally.  I also offer an eggless option that is equally tasty. That is the way I make them and the family loves them.

This healthy, delicious option will sure be a hit at your next weekend family brunch! 

Easy Gluten Free/Dairy Free Banana Pancakes

Prep time
20 mins
Cook time
5 mins
Total time
25 mins
Serves 
3-4
 
Pancake Ingredients

• 1 Tbsp olive or melted coconut oil 
• 1 Tbsp maple syrup
• 1 small egg or 1 chia/flaxseed if can't eat eggs (recipe below)
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch sea salt
• 1 cup unsweetened plain almond milk, organic soy or coconut milk
• 1 ripe banana mashed with 2 Tbsp water in a blender or with fork 
• 1 cup gluten free flour (Bob’s Red Mill All Purpose Baking Flour)
• 2 Tbsp rolled oats
• 1/2 tsp ground cinnamon

 
Toppings
·       1/4 cup blueberries, mixed berries, kiwis, bananas or other fruit of choice (fresh or frozen)
·       3 Tbsp chopped pecans or almonds (raw or roasted)
·        Pure Maple Syrup
·       Peanut or Almond butter
 
Instructions

1. Mix egg in your bowl.
2. Then add olive oil, maple syrup, baking soda, baking powder, and salt and whisk to combine. Add milk and mashed bananas.  Whisk again until well combined.
3. Next add flour and oats; stir until just combined being careful not to over mix. Let batter thicken for 10 minutes while you griddle heats.
4. Preheat electric griddle to medium heat (or about 300 degrees) or use a large skillet on the stove.
5. Lightly grease griddle with oil of choice; use ¼ cup measure for each pancake. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn. (If your batter looks too thick, thin it carefully with a little milk.)
6. Cook for 1-2 minutes more and serve with toppings of your choice.

Notes: 

• To make chia or flax egg: mix chia seed or ground flaxseed and water in a large mixing bowl and let set for about 5 minutes to thicken. 
• Chia seeds adds more protein to your pancakes.   Topping pancakes with nut butter will also add protein.

Enjoy!