Gluten-Free & Dairy-Free Banana Pancakes
These fluffy and light gluten-free pancakes are super filling and packed with fresh bananas!
Ingredients
- 1 and ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ¼ teaspoon ground cinnamon
- 2 and ½ teaspoons baking powder
- 1 large egg
- 2 large bananas, mashed
- 1 teaspoon vanilla extract
- ¼ cup light brown sugar, packed
- 1 and ¼ cups unsweetend almond milk
- ⅓ cup total optional add-ins: chocolate chips, walnuts, etc.
Instructions
- Toss the flour1, salt, and baking powder together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, mashed banana, sugar2, vanilla and milk together.
- Make a well in the dry ingredients and pour in the wet ingredients. Whisk gently until just combined. Do not overmix the batter or the pancakes will become dense. If adding any mix-in, gently fold in to avoid overmixing.
- Heat a griddle3 or skillet over medium heat — if using cast iron, medium low heat. Coat generously with ghee or oil. Once very got, drop ¼ cup of batter on the the griddle. Cook until the edges start to look dry and bubbles begin to form on the center and sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again for each batch of pancakes.
- To keep pancakes warm while cooking other batches, place in a 200°F oven until all pancakes are cooked. Serve immediately.
- Pancakes can be refrigerated for up to 2 days and frozen for up to 2 months. Thaw overnight, or place frozen pancake in toaster until heated through.
Notes
1Bob's Red Mill Gluten Free 1-to-1 Baking Flour is a favorite of mine, but any gluten-free 1-to-1 flour will work just fine. I typically order it from Amazon since it's normally the cheapest.
2Any sugar works— I've tried coconut sugar, granulated sugar, and maple syrup.
3This is the griddle I own and love— it's the best!
Tried this recipe?Let us know how it was!