Kickstart your morning with these Fluffy Gluten-Free Banana Flour Pancakes — a delightful fusion of wholesome ingredients and natural sweetness. Using banana flour as our star component, these pancakes offer a tender texture and a subtle banana flavor that elevates a traditional breakfast staple into something truly special.
Why Banana Flour?
Banana flour, derived from green bananas, is a fantastic gluten-free alternative that not only boosts the nutritional profile of your pancakes but also imparts a gentle hint of banana goodness. Rich in resistant starch and fiber, it helps promote healthy digestion while giving your breakfast a unique twist.
Ingredients
Dry Ingredients
- 1 cup banana flour (finely ground for best texture)
- 1/2 cup oat flour (adds lightness and extra fiber)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra warmth)
Wet Ingredients
- 2 large ripe bananas (mashed until smooth)
- 2 large eggs (at room temperature; use flax eggs for a vegan option)
- 1 cup unsweetened almond milk (or any milk of your choice)
- 2 tablespoons maple syrup (or your preferred natural sweetener)
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/4 cup chopped walnuts or pecans (for added crunch)
- 1/4 cup fresh blueberries or chocolate chips (for a burst of flavor)
Step-by-Step Instructions
1. Prepare Your Batter
- Combine Dry Ingredients: In a large mixing bowl, whisk together the banana flour, oat flour, baking powder, salt, and cinnamon until well blended.
- Mix Wet Ingredients: In another bowl, mash the ripe bananas thoroughly. Add the eggs, almond milk, maple syrup, and vanilla extract, stirring until smooth.
2. Bring It Together
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined — avoid overmixing to ensure your pancakes stay light and fluffy.
- Fold in Extras: If using, carefully fold in the chopped nuts, blueberries, or chocolate chips.
3. Cook to Perfection
- Preheat Your Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil or butter.
- Scoop the Batter: Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook: Allow the pancakes to cook until bubbles form on the surface and the edges begin to set, approximately 2-3 minutes. Flip carefully and cook for an additional 1-2 minutes on the other side until golden brown.
- Keep Warm: If making a large batch, keep the pancakes warm in an oven set to a low temperature (around 200°F/95°C) until ready to serve.
Tips and Tricks
- Perfect Banana Ripeness: Use very ripe bananas for maximum natural sweetness and easy mashing.
- Consistency Control: If your batter seems too thick, add a splash more almond milk to achieve your desired consistency.
- Make It Vegan: Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan-friendly version.
- Toppings Galore: Top your pancakes with fresh fruit, a drizzle of maple syrup, nut butter, or a sprinkle of nuts for extra texture and flavor.
Final Thoughts
These Fluffy Gluten-Free Banana Flour Pancakes are a nutritious and indulgent way to begin your day. With the natural benefits of banana flour and the wholesome goodness of simple ingredients, every bite is a celebration of health and flavor. Perfect for busy mornings or leisurely brunches, they’re a recipe that’s as versatile as it is delicious.
Try this recipe out and share your creations on social media with the hashtag #GoGoBananas #BananaFlourPancakes. Happy cooking and enjoy your delightful breakfast treat!
