Dairy & Gluten Free Banana Pancakes
These cozy pancakes are dairy and gluten free, made with wholesome ingredients like ripe bananas and oat flour. Quick to make, they’re perfect for breakfast or a comforting snack!
Equipment
- Non-stick pan
Ingredients
Banana Pancake Batter
- 2 ripe bananas
- 2 eggs
- 0.75 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- 0.5 tsp cinnamon
- Pinch of salt
For cooking
- Coconut oil for cooking
Instructions
- In a bowl, mash bananas well.
- Whisk in eggs, almond milk, vanilla, and maple syrup until smooth.
- Add oat flour, baking powder, cinnamon, and salt. Stir until just combined.
- Heat a non-stick pan over medium heat with a little coconut oil.
- Scoop ¼ cup batter per pancake and cook for 2–3 minutes each side.
- Flip when bubbles form and edges are golden.
- Serve warm with toppings of choice.
Notes
For vegan version, replace eggs with 2 flax eggs.
Store in fridge up to 3 days or freeze for 1 month.
Reheat in toaster or microwave before serving.
Store in fridge up to 3 days or freeze for 1 month.
Reheat in toaster or microwave before serving.