Gluten-free banana pancakes
Indulge in a simple, gluten-free breakfast with these delicious banana-egg coconut pancakes. Made with ripe bananas, a fresh egg, and a touch of coconut oil, these pancakes are not only easy to whip up but also a nutritious way to start your day. Perfect for those looking for a wholesome yet tasty breakfast option.
Cook time 5 min
Prep time 5 min
Ingredients:
1 banana1 egg
1 tsp coconut oil
Welcome to a simple yet delicious recipe for Gluten-Free Banana Pancakes! With just three ingredients - banana, egg, and coconut oil - these nutritious pancakes are perfect for a quick breakfast or a light snack. They are not only easy to make but also gluten-free, making them suitable for those with dietary restrictions.
Instructions:
- Peel the banana and place it in a medium-sized bowl.
- Crack the egg into the same bowl.
- Use a fork or a potato masher to thoroughly mash the banana until it is smooth and without lumps.
- Whisk the egg into the mashed banana until the mixture is well combined and has a smooth, even consistency.
- Place a non-stick skillet or frying pan over medium heat.
- Add the coconut oil to the pan, allowing it to melt and coat the surface evenly.
- Once the coconut oil is hot, pour small dollops of the banana-egg mixture onto the skillet to form pancakes. Aim for 2-3 inch (5-7 cm) diameter pancakes, as smaller pancakes will be easier to flip.
- Cook the pancakes for about 2-3 minutes on the first side. You'll know they are ready to flip when small bubbles start to form on the surface and the edges begin to set.
5. Flip and Finish:
- Carefully slide a spatula under each pancake and flip it over.
- Cook the second side for an additional 2-3 minutes or until both sides are golden brown and the pancakes are cooked through.
- Remove the pancakes from the skillet and place them on a plate.
- Optionally, garnish with your favorite toppings such as fresh berries, a drizzle of maple syrup, or a sprinkle of shredded coconut.
There you have it - fluffy and flavorful Gluten-Free Banana Pancakes that are quick to prepare and delightful to eat. Perfect for a nourishing start to your day or a healthy snack option, these pancakes are sure to become a favorite in your kitchen. Happy cooking!
Gluten-free banana pancakes FAQ:
Cook the pancakes for about 2-3 minutes on the first side until small bubbles form and the edges set. Flip and cook for another 2-3 minutes until golden brown on the second side.
Yes, you can use a flax egg as a substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag for up to 2 months.
You can add a tablespoon or two of unsweetened cocoa powder to the banana and egg mixture for a chocolate flavor. Alternatively, you can use chocolate chips, ensuring they are gluten-free.
A non-stick skillet or frying pan is ideal for cooking banana pancakes. A medium-sized pan (about 8-10 inches) works well, allowing you to cook multiple pancakes at a time without overcrowding.
Tips:
- Use a ripe banana: A ripe banana yields a sweeter pancake and is easier to mash, ensuring a smooth batter.
- Preheat the pan: To ensure even cooking, make sure your pan is preheated and the coconut oil is fully melted and spread out before adding the batter.
- Keep pancakes small: These pancakes can be delicate, so make them small (around 4 inches in diameter) to make flipping easier.
- Cook on medium-low heat: Cooking on medium-low heat prevents the pancakes from burning and ensures they cook through evenly.
- Customize with toppings: Add your favorite toppings such as fresh fruits, nuts, or a drizzle of honey or maple syrup for added flavor and texture.
Nutrition per serving
1 ServingsCalories 240kcal
Protein 8g
Carbohydrates 27g
Fiber 2.01g
Sugar 18g
Fat 10g
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