Name: Fluffy Banana Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Clean Eating
Ingredients: 2 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur; 1/4 cup ground flaxseed, like this one from Barlean’s; 2 tablespoons coconut palm sugar, try Nutiva Organic brand; 2 teaspoons gluten free baking powder, like this one from Bob’s Red Mill; 1 1/2 teaspoons gluten free baking soda, like this one from Bob’s Red Mill; 1/8 teaspoon unrefined sea salt; 1 tablespoon pure vanilla extract; 2 organic pasture-raised eggs, lightly beaten; 1 3/4 cup unsweetened almond milk OR coconut milk; 2 tablespoons melted extra virgin coconut oil, plus more for cooking; 2 ripe bananas, mashed

Description

Made with gluten free flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!

Scale

Ingredients

2 1/4 cups 1-for-1 gluten free flour, like this one from King Arthur
1/4 cup ground flaxseed, like this one from Barlean’s
2 tablespoons coconut palm sugar, try Nutiva Organic brand
2 teaspoons gluten free baking powder, like this one from Bob’s Red Mill
1 1/2 teaspoons gluten free baking soda, like this one from Bob’s Red Mill
1/8 teaspoon unrefined sea salt
1 tablespoon pure vanilla extract
2 organic pasture-raised eggs, lightly beaten
1 3/4 cup unsweetened almond milk OR coconut milk
2 tablespoons melted extra virgin coconut oil, plus more for cooking
2 ripe bananas, mashed

Instructions

In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
In a smaller bowl, combine all wet ingredients except for the melted coconut oil
Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
Gently fold in the mashed bananas with a spatula.
Heat a griddle or skillet over medium heat and add coconut oil. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.

Notes

Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.