GLUTEN-FREE BANANA PANCAKES

Gluten-Free Banana Pancakes image

Serve up a stack of these grain-free pancakes! They are sure to satisfy.

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

3/4 cup almond meal flour
1/4 cup coconut flour
1 tablespoon flaxseed meal
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup coconut milk (not cream of coconut)
1/4 cup coconut oil, melted
2 tablespoons real maple syrup
2 teaspoons gluten-free vanilla
1 ripe banana, mashed
Diced bananas
Chopped pecans, toasted
Real maple syrup

Steps:

Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
Serve pancakes with Toppings.

Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 8 g, TransFat 0 g