So many of my childhood Saturday mornings were spent alongside my dad atop a step stool helping him fix breakfast for our family. We made everything from pancakes to waffles to French toast, always topped with generous pools of maple syrup and served with a side of crispy bacon. I really cannot make pancakes ever without getting nostalgic for those Saturdays with my dear ol’ dad.
He can be kind-of picky (it runs in the family!) but I am pretty sure he would be all about these Gluten-Free Banana Pancakes I made for My Cooking Spot. Whether you’re gluten-free or just on a health kick, these are a fantastic way to spend a Saturday. Give the recipe a try and let me know what you think! // susannah
See the recipe over on My Cooking Spot.
— Did you make this recipe? —
Please leave a ★★★★★ review or comment below.
Gluten-Free Banana Pancakes
ingredients
- 2 very ripe bananas
- 2 medium eggs
- 2 tablespoons coconut oil melted
- 1 cup almond flour
- ½ cup gluten-free flour
- ¾ to 1 cup milk
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
instructions
- In a large mixing bowl, thoroughly mash bananas. Whisk in eggs one at a time. Stir in melted coconut oil.
- Add flours, baking powder and milk until mixture is pourable. Stir in vanilla and lemon zest.
- Spray non-stick spray over a griddle or non-stick skillet heated over medium-low heat. Add pancakes in 1/4 cup at a time. Cook until bubbles appear on top and the pancakes are golden on the bottom, about 4 minutes. Flip and cook until golden on the other side, about 2 more minutes.
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Matea says
My dad makes pancakes on Saturdays, too! And I’m so glad he does 🙂
I love LOVE banana pancakes!