If you want easy, extra light, fluffy pancakes, Gluten Free Banana Pancakes are the best. These are definitely my new go-to breakfast treat. Whether you’re gluten free or not, they’re irresistible. I served them with strawberry jam. Also, I use pastured eggs and organic ingredients whenever possible.
Gluten Free Banana Pancakes
Ingredients
- 3 ripe bananas, well mashed
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 2 tsps baking powder
- 1 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- In a medium bowl, combine bananas, eggs, and vanilla well.
- In a separate small bowl, combine the rest of the ingredients.
- Add the coconut flour mixture to the banana mixture. Mix well.
- Let the batter rest for about 15 minutes, to let the coconut flour absorb moisture.
- Heat griddle for about 5 minutes. Use a medium low heat. Butter or oil the surface.
- Make small pancakes, and cook until brown on each side.
- Note: I served with strawberry jam, but honey, maple syrup, or fruit compote work well.