Are you craving fluffy, delicious pancakes but need a gluten-free option? Look no further! This recipe for gluten-free banana pancakes is not only easy to make but also incredibly satisfying. It's the perfect healthy meal for a weekend brunch, a quick weekday breakfast, or even a delightful dessert. Say goodbye to complicated gluten-free baking and hello to simple, homemade goodness! This recipe is perfect for anyone looking for easy recipes, quick dinner ideas (yes, even for breakfast!), or simply delicious dishes made with wholesome ingredients.
Ingredients:
- 1 ripe banana, mashed
- 1 large egg
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup gluten-free all-purpose flour blend (make sure it's a blend that works well for pancakes)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil (or other oil of your choice)
- Optional toppings: Fresh berries, maple syrup, whipped cream, chocolate chips
Instructions:
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Mash the Banana: In a medium bowl, thoroughly mash the ripe banana. The riper the banana, the sweeter your pancakes will be! This is a great way to use up overripe bananas.
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Combine Wet Ingredients: Add the egg and milk to the mashed banana. Whisk until well combined.
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Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
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Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
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Add Oil: Stir in the melted coconut oil.
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Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
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Flip and Cook: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
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Serve and Enjoy: Serve your delicious gluten-free banana pancakes immediately with your favorite toppings.
Tips for Perfect Gluten-Free Pancakes:
- Don't overmix the batter: Overmixing develops gluten (even in gluten-free flour), leading to tough pancakes.
- Let the batter rest for 5-10 minutes: This allows the gluten-free flour to absorb the liquid, resulting in fluffier pancakes.
- Adjust the sweetness: If you prefer sweeter pancakes, add a tablespoon or two of honey or maple syrup to the batter.
- Experiment with toppings: Get creative with your toppings! Fresh fruit, nuts, chocolate chips, and even a dollop of yogurt are all delicious options.
Variations:
- Chocolate Chip Banana Pancakes: Add 1/2 cup of chocolate chips to the batter.
- Blueberry Banana Pancakes: Fold in 1/2 cup of fresh or frozen blueberries.
- Spiced Banana Pancakes: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the batter.
Nutritional Information (per pancake, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 150-200
- Protein: 4-5g
- Carbohydrates: 25-30g
- Fat: 5-7g
This gluten-free banana pancake recipe is a simple, healthy, and delicious way to enjoy a classic breakfast or brunch favorite. It's a perfect example of how easy homemade cooking can be, offering a fantastic alternative to processed foods. Enjoy!