By now, you have probably picked up on the fact that bananas are my JAM! I almost always have ripe bananas on hand to throw into my baked goods, smoothies, and pancakes! They add the perfect amount of sweetness to your dish while also adding in some potassium, magnesium, fiber, and other important nutrients your body needs.
One of my favorite ways to incorporate bananas is in my pancakes. I have tried so many banana pancake recipes over the years that I have seriously lost count by now! Luckily, I have been able to narrow down my search and finally found one of the best Gluten Free Banana Pancake recipes that there is! These are an adapted version of https://mountainmamacooks.com/banana-oat-blender-pancakes-gluten-free-dairy-free-recipe/.
These pancakes are full of flavor!! They are fluffy and naturally sweet from the banana and the raw honey, that you really don’t even need to add any maple syrup to them (but that of course is always an option;)). I like to top them off with a handful of walnuts or pecans as well as some fresh berries, YUM!! You can also drizzle on some of your favorite nut butter, which will add some healthy fats and additional protein.
I also love how super SIMPLE they are to make. All you have to do is throw all the ingredients into a blender and VOILA! This saves you a ton of time cleaning up.
If you end up making these yummy pancakes, please share how they turned out in the comment section below!
- 2 c gluten free rolled oats
- 1 1/4 c unsweetened almond milk or milk of choice
- 1 large ripe banana or two small
- 1/2 teas ground cinnamon
- 1 tbsp raw honeY
- 1 tbsp of ground flax
- 1 teas pure vanilla extract
- 1 1/2 teas aluminum free baking powder
- 1 pasture-raised egg
- coconut/avocado oil or butter for cooking
- Place all ingredients, except egg and oil into high speed blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
- Heat a griddle or large sauté pan over medium heat and melt a teaspoon or two of oil or butter. When hot, pour batter onto skillet, using approximately 1/4 cup for each pancake. Once you batter starts to bubble, flip over to the other side (about 2-3 minutes of browning per side) and serve hot with toppings of choice!
- *If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.