Extra Fluffy Flourless Pancakes with Banana
Fluffy Flourless Pancakes are naturally gluten free, blend up quickly, and have a soft, light oatmeal feel made with bananas. These nutritious pancakes taste and look just like real pancakes, plus they’re really simple to put together.
INGREDIENTS FOR Flourless Pancakes with Banana
- Use certified gluten-free oats in 4 cups of old-fashioned rolled oats to make them gluten-free.
- Two and a half cups milk or nondairy milk
- Two big, juicy bananas
- one tsp finely ground cinnamon
- ½ teaspoon salt and
- two generous teaspoons of honey
- two tsp of essence from vanilla
- three tsp powdered baking powder
- Two big eggs
Guidelines Flourless Pancakes with Banana
- Put everything into a big bowl. Process everything in an immersion blender until it’s very smooth. Alternatively, put all the ingredients in a food processor or blender and mix until extremely smooth.
- To give the oats time to hydrate, the batter should ideally sit for 15 to 30 minutes. Even though I fried them immediately, the pancakes become fluffier and nicer after sitting. Thus, simply take a seat, sip your coffee, and read the newspaper. (Tell everyone that it’s a necessary component of the dish!)
- Over medium heat, preheat a large nonstick pan or griddle. Grease the griddle with butter, coconut oil, or oil when it’s hot, then transfer the batter onto it. Simmer each side for two to three minutes. Makes roughly thirty pancakes
Tips for Recipe
- Though you could easily cut this recipe in half or freeze the leftovers for weekday mornings, it yields roughly 30 pancakes.
- Before blending, add 1/4 cup to 1/2 cup of creamy peanut butter to the mixture for peanut butter banana pancakes.
- Chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips are all excellent additions to food while it’s cooking.
- Spread some Nutella or peanut butter on top, or drizzle with maple syrup or homemade blueberry syrup.
- Use the Gluten Free Flourless Waffles recipe to make a waffle variant of this recipe.