The first gluten free pancake I ever made was the recipe below for vegan banana pancakes from the cookbook Get It Ripe. As the delicious smell of bananas filled the kitchen I knew I was on to a good thing. I then explored other recipes which can be found online and I definitely always opt for gluten free and as healthy (and yummy) as possible.
I also love these vegan blueberry pancakes by Choosing Chia and her fluffy almond flour pancakes are amazing too. Pancakes really are the perfect treat to make on a Sunday morning. And finally, these vegan chocolate banana pancakes by Feasting on Fruit are on another level.
Gluten free banana pancakes
1 cup gluten free flour
2 tsp baking powder
1/4 tsp cinnamon (optional but I find that it adds a nice taste)
1/4 tsp sea salt
1 ripe banana, mashed (about 1/3 cup)
1 cup organic, non-dairy milk (or more to thin batter as desired)
1 tbsp maple or brown rice syrup or barley malt, or 1/3 tsp green stevia powder
1 tsp non-hydrogenated coconut oil or sunflower oil (plus extra for frying)
Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
Add the bananas, milk, sweetener and oil and stir just until flour is absorbed
Lightly oil a skillet and place on medium to medium-high heat. Portion 1/4 cup batter per pancake onto the skillet and fry for about 4 minutes (I had to fry for about 2 mins or it burned but it really depends on your stove), until golden, then flip and fry for about 2 minutes, until golden. Continue until all batter is used.
For more super tasty vegan and gluten free breakfast recipes, check out the suggestions below! Geneviève xo
Photo: Choosing Chia