Gluten Free Banana Pancakes | 4 Ingredients
Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!
Yield: 4 pancakes
Equipment
- Blender
- Griddle or nonstick skillet
Ingredients
- ½ cup (50 g) certified gluten free oat flour (See Recipe Notes)
- ½ teaspoon baking powder
- Pinch kosher salt
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten well
- 1 (100 g) peeled, ripe banana mashed very well
- Butter for cooking (optional)
Instructions
- In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
- Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
- Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
- Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
- Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
- Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
- Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.
Notes
For the oat flour.
If you need or want to replace the oats, this recipe also works with 1/3 cup (40 g) blanched almond flour (not almond meal).
You can also try using quinoa flakes, ground into as fine a powder as possible, which typically work as a substitute for oat flour.