Recipes

Banana Pancakes

Prep Time: 10 min Cook Time: 15 min Ready in: 25 min

Yield: 8-9 medium pancakes

 

Ingredients

3 small or 2 medium overly ripe bananas, mashed

2 tablespoons coconut oil or butter, melted

2 teaspoons lemon juice

2 teaspoons vanilla

2 eggs or egg substitute

1 cup gluten free flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

Method

  1. In a large bowl, combine the wet ingredients (bananas and eggs/egg substitute) and stir until well combined.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  4. Let the mixture sit for 10 minutes.
  5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  6. Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  7. Flip it and cook for another 90 seconds or until golden brown on the bottom.
  8. Continue with the remaining batter and serve the pancakes immediately.
  9. Top with sliced banana and maple syrup. 
  10. Cover and refrigerate any leftovers for up to 4 days.

 

Source: Pinterest

Leave a comment

← Older Post | Newer Post →