Gluten Free Banana Pancakes

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5 from 3 reviews

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 to 6

Ingredients

2 ripe bananas
1 3/4 cup unsweetened almond milk OR coconut milk
2 eggs
2 tablespoons melted coconut oil or avocado oil
1 tablespoon pure vanilla extract
1 teaspoon banana extract, optional
2 1/4 cups gluten free flour
1/4 cup ground flaxseed
2 tablespoons coconut sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon unrefined sea salt

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Instructions

In a high speed blender, add the bananas, almond milk, eggs, coconut oil and extracts. Blend on high for 1-2 minutes until fully combined. Set aside.
In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
Make a well in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times until combined – do not over mix.
Heat a griddle or skillet over medium heat and add about 1/2 a tablespoon of coconut oil to melt and spread around the surface of the pan.
When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 3-5 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.

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Notes

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

Find it online: https://cleancuisine.com/fluffy-banana-pancake-recipe/

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Gluten Free Banana Pancakes

Ingredients

Instructions

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