Are you ready to indulge in a breakfast that’s not only delicious but also guilt-free? Dive into the world of fluffy, gluten-free banana pancakes that are vegan and sugar-free! This recipe is a game-changer for anyone looking to enjoy a delightful morning treat without compromising on health. With just a handful of simple ingredients, you can whip up these light and airy pancakes in no time. Perfect for a cozy weekend brunch or a quick weekday breakfast, these pancakes will leave you craving more. Let’s get cooking and discover how easy it is to make a breakfast that’s both satisfying and nourishing!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Breakfast
Serves: 2 servings
Ingredients
- 1 ripe banana
- 1 cup gluten-free flour
- 1 cup almond milk
- 1 tbsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Oil for cooking
Instructions
- Gather all ingredients and ensure they are at room temperature. Peel the ripe banana and mash it thoroughly in a large mixing bowl until smooth and creamy.
- In the same bowl with mashed banana, add almond milk, vanilla extract, and whisk together until well combined and slightly frothy.
- In a separate bowl, sift together gluten-free flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix. Some small lumps are okay and will help create fluffy pancakes.
- Let the pancake batter rest for 2-3 minutes to allow the gluten-free flour to absorb liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly brush with cooking oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning. Add a small amount of oil between batches.
- Serve warm, optionally garnished with fresh banana slices, a drizzle of maple syrup, or a sprinkle of cinnamon.
Tips
- Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots for the best taste.
- Room Temperature Ingredients: Ensure your almond milk and other ingredients are at room temperature. This helps create a smoother batter and fluffier pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine and will contribute to the fluffiness of your pancakes.
- Rest the Batter: Allowing the batter to rest for 2-3 minutes before cooking helps the gluten-free flour absorb the liquid and activates the baking powder, resulting in lighter pancakes.
- Control the Heat: Cook your pancakes on medium-low heat to ensure they cook through without burning. Adjust the heat as necessary between batches.
- Use a Non-Stick Surface: A non-stick skillet or griddle is ideal for cooking pancakes. Lightly oil the surface to prevent sticking, but avoid using too much oil, as it can make the pancakes greasy.
- Serve Fresh: These pancakes are best enjoyed warm. Top them with fresh banana slices, a drizzle of maple syrup, or a sprinkle of cinnamon for an extra touch of flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
