Banana Pancakes (options for gluten-free/vegan)
Servings 9 medium pancakes
These banana pancakes have a great texture and are totally banana-sweetened. They’re 100% whole grain and naturally gluten-free and dairy-free with vegan option.
Ingredients
- 3 small or 2 medium overly ripe bananas mashed (270 grams without the peel)
- 2 tablespoons (28 grams) coconut oil melted; or unsalted butter for a dairy-containing version
- 2 teaspoons lemon juice or vinegar - I've tried both white and apple cider
- 2 teaspoons vanilla extract
- 2 large eggs 50 grams each out of shell; or 2 chia eggs for vegan, see notes
- 1 cup (95 grams) oat flour make sure to use GF oat flour if needed, see notes
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
Instructions
- In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.3 small or 2 medium overly ripe bananas, 2 tablespoons (28 grams) coconut oil, 2 teaspoons lemon juice, 2 teaspoons vanilla extract, 2 large eggs
- In a medium bowl, mix together the remaining ingredients.1 cup (95 grams) oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
- Let the mixture sit for 10 minutes.
- Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
- Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
- Flip it and cook for another 90 seconds or until golden brown on the bottom.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.
Notes
- To make 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes.
- To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.
- Adapted from King Arthur Flour Whole Grain Baking.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 129kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 36mgSodium: 205mgPotassium: 199mgFiber: 2gSugar: 5gVitamin A: 79IUVitamin C: 4mgCalcium: 13mgIron: 1mgNet Carbs: 17
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