Are you craving fluffy, flavourful pancakes but need a gluten-free option? Look no further! This easy recipe for gluten-free banana pancakes is quick to make, incredibly delicious, and perfect for a weekend brunch or a healthy weeknight dinner. Made with naturally sweet bananas, these pancakes are naturally gluten-free, and packed with flavour. Say goodbye to bland gluten-free alternatives and hello to a truly satisfying breakfast or light meal!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it's pancake-friendly)
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon melted coconut oil (or vegetable oil)
- 1 cup milk (dairy or non-dairy)
- Optional: ½ teaspoon cinnamon, a pinch of nutmeg, chocolate chips, blueberries
Instructions:
Get Started:
- In a large bowl, mash the ripe bananas thoroughly until smooth. This is key to achieving the perfect pancake texture.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
Combine and Cook:
- Add the mashed bananas to the dry ingredients.
- In a small bowl, whisk together the eggs and milk. Gradually add this mixture to the banana and flour mixture, whisking until just combined. Don't overmix; a few lumps are okay!
- Stir in the melted coconut oil and any optional flavourings like cinnamon, nutmeg, chocolate chips, or blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
Pancakes Perfection:
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favourite toppings, such as maple syrup, fresh fruit, whipped cream, or a dollop of yogurt.
Tips for the Best Gluten-Free Banana Pancakes:
- Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Don't Overmix: Overmixing the batter will result in tough pancakes. Mix until just combined.
- Adjust the Liquid: Depending on the type of gluten-free flour you use, you may need to adjust the amount of milk. Start with less and add more if needed to achieve the desired consistency.
- Proper Heat: Medium heat is crucial for perfectly cooked pancakes. Too high, and they'll burn on the outside before cooking through; too low, and they'll be soggy.
Variations:
- Chocolate Chip Banana Pancakes: Add ½ cup of chocolate chips to the batter for a decadent treat.
- Nutty Banana Pancakes: Stir in ½ cup of chopped nuts, such as pecans or walnuts.
- Spiced Banana Pancakes: Add a dash of cinnamon, nutmeg, and ginger for a warm and comforting flavour.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200 (depending on toppings and ingredients used)
- Protein: 4-5g
- Carbohydrates: 25-30g
- Fiber: 2-3g
This recipe provides a simple and delicious way to enjoy gluten-free banana pancakes. It's a perfect example of healthy meals and quick dinner ideas, showcasing the versatility of homemade cooking. This recipe is a testament to how easy it is to create delicious dishes that are also good for you. Enjoy!