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Banana Pancakes! Gluten Free and Dairy Free

If you have ready-to-use bananas and a few kitchen staples, you already have everything you need to make perfect banana pancakes.


Cassava Flour Cassava flour, a protein that gives the pancakes structure and pleasant chewiness.


Coconut Sugar Coconut sugar adds sweetness, helps hold in moisture, and may create a tender texture.


Baking Powder Baking powder is a leavener. It creates air bubbles in the batter, which ensures light and fluffy pancakes.


Redmonds Salt Salt adds subtle depth to all sorts of sweet dishes, including pancakes. You won't be able to detect it in the finished product, but you'll miss it if you leave it out.


An Egg Eggs work with the other ingredients to bind and provide structure. The fatty yolks also add rich flavor and extra moisture.


Raw Milk and or Nut milk Not only does milk add flavor, it is the liquid base that's essential for dissolving the dry ingredients and creating a cohesive batter.


Avacado Oil Avocado oil is harder to burn than butter, so it's a great fat to use in banana pancakes. It keeps the pancakes moist and prevents them from sticking to the pan.


Bananas Last but certainly not least, you'll need two mashed bananas for these pancakes. The bananas will help hold the other ingredients together and add mellow, fruity flavor.


Vanilla

Adding Vanilla gives the pancakes a sweeter taste and provides antibacterial properties. ...

  • ‍Has antidepressant effects. ...

  • ‍Reduces cholesterol and glucose levels. ...

  • ‍Promotes good gut bacteria. ...

  • ‍It acts as a powerful antioxidant. ...

  • It helps support weight loss. ...

  • Help reduce added sugar intake. ...

  • It may promote brain health.

Cinnamon

There are plenty of reasons to add warming cinnamon to your diet. It's high in antioxidants, which may help protect against disease, inflammation and ageing. What's more, it may improve gut health, dental hygiene, reduce cholesterol levels and lower blood pressure.

How to Make Banana Pancakes

It really couldn't be easier to make this basic banana pancake recipe. You'll find the full recipe below, but here's a brief overview of what you can expect:


Mix

Combine your dry ingredients (flour, sugar, salt, baking powder) in one bowl and your wet ingredients (egg, milk, Avocado oil, mashed bananas) in another bowl. Add the dry ingredients to the bowl with the wet ingredients, then stir until they're incorporated. It's OK if your batter is slightly lumpy.


Cook

Pour the batter in ¼ cup portions onto a lightly oiled pan or griddle over medium-high heat. Cook for a few minutes, flip with a spatula, and cook for another few minutes (or until each side is golden brown).


Serve

Serve your banana pancakes immediately. They're delicious alone or with your favorite pancake toppings.



How to Store Banana Pancakes

Don't throw away your extra pancakes! You can store them in an airtight container in the fridge for about two to three days. When you're ready to eat them, just reheat in the microwave until the pancakes are warmed through.


Can You Freeze Banana Pancakes?

Yes, you can freeze banana pancakes — and it's a great idea if you like to meal prep breakfasts. It couldn't be easier: Allow the pancakes to cool to room temperature, stack them in an airtight container with wax paper between each pancake (to prevent sticking), and freeze for about three months.


There's no need to thaw frozen pancakes. Simply reheat them in the toaster, microwave, or oven.




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