Perfect for those overripe bananas sitting on your kitchen bench-top! I had been saving a couple in the fridge with the intention of making some banana oat cookies, but I didn’t have all of the ingredients, and I just really wanted some pancakes that morning. These are easy to make and fluffy. Great topped with some blueberries and maple syrup.
Ingredients:
(makes about 8 pancakes)
- 1 cup gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- dash of salt
- 1 tablespoon sugar
- 1/2 tablespoon cinnamon (optional)
- 2 ripe bananas (mashed)
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup milk (any nut milk will do if dairy-free)
Directions:
- Set stove or griddle to medium-high heat (about 350ºF or lower)
- Combine flours, baking powder, salt, sugar, and cinnamon (if using) into mixing bowl.
- Once thoroughly combined, add in egg, milk, mashed banana, and vanilla. Mix using an electric mixer. If the consistency is too thick, add milk or water as needed.
- Before pouring batter onto the pan or griddle, spray with cooking spray to keep the pancakes from sticking. If you find the pancakes are cooking too quickly, lower the heat. This will also be best so that the banana has time to cook through.
- Serve with maple syrup and berries.
bonitappétit 