Our Banana Nut Pancakes offer a simple, satisfying solution to your breakfast dilemmas. Gluten-free and bursting with natural sweetness and textures, these pancakes are a comforting way to greet the day, ensuring a smile with every bite.
Ingredients:
- 1 1/2 cups Gluten-Free Flour ( I like Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
- 2 ripe bananas, mashed
- 1 cup almond milk (or any dairy-free milk)
- 1 egg (or flaxseed egg for a vegan option)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (walnuts or pecans)
- Optional: vanilla extract, cinnamon for extra flavor
Directions:
- Mix Dry Ingredients: In a bowl, combine gluten-free flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix mashed bananas, almond milk, egg, melted coconut oil, and maple syrup. Add vanilla extract or cinnamon if desired.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped nuts.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve: Serve warm with additional maple syrup.
