THE MOST FLUFFY GLUTEN-FREE BANANA PANCAKES! (GF, DF, V)
In less than 30 minutes, you can whip up your own stacks of the most fluffy gluten-free banana pancakes, which happen to be both healthy AND delicious. Made with fresh bananas, rolled oats, and other wholesome ingredients, this recipe is the perfect way to start your day! Naturally gluten-free, dairy-free, and vegetarian.
Provided by DWELL by Michelle
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the oat flour, baking powder, cinnamon, sea salt until combined.
- In a separate bowl, mash bananas with a fork or whisk. Add in eggs, cashew milk, vanilla, melted coconut oil. Mix until combined.
- Add in the dry ingredients into the wet ingredients. Mix until combined. Let sit for 5 minutes.
- On low/medium heat, lightly brush or spray griddle or skillet with some coconut oil. Pour 1/4 cup of batter and cook until golden, about 2-3 minutes on each side. Repeat with remaining batter.
- Transfer pancakes onto a plate, drizzle with maple syrup, then add your preferred toppings. ENJOY!
Nutrition Facts : Calories 113 kcal, ServingSize 1 serving
GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS
Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!
Provided by Nicole Hunn
Categories Breakfast
Number Of Ingredients 6
Steps:
- In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
- Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
- Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
- Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
- Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
- Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
- Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.
FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
EASY FLUFFY GLUTEN FREE BANANA PANCAKES
Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!
Provided by BethyBaby
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three (wet) ingredients.
- Mix next four (dry) ingredients.
- Mix dry ingredients slowly to wet ingredients till everything is blended well.
- Heat pan to 4 (med), add oil, cook test pancake.
- Lower heat to 1 or min,.
- Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
- Use a lid to cook pancake inside out before the outside burns.
- MUST COOK ON LOW or they will burn!
FLUFFY BANANA PANCAKES
These pancakes are not only healthy, but delicious too! I came up with the recipe by combining a pancake recipe with a muffin recipe. Hope you enjoy!
Provided by AG0508
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients in a medium size bowl.
- Combine banana, milk, egg, and vanilla in a large bowl.
- Add dry ingredients to the banana mixture and stir just until combined.
- Pour onto griddle sprayed with Pam using 1/4 measure.
- Flip when the pancakes bubble and are browned on the bottom.
- Makes approximately 15 pancakes.
Nutrition Facts : Calories 405.6, Fat 6.5, SaturatedFat 2.8, Cholesterol 65.7, Sodium 766.9, Carbohydrate 79.6, Fiber 5.2, Sugar 17.7, Protein 13.7
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