Banana Gluten-Free Pancakes

Are you ready to elevate your breakfast game with a stack of fluffy, golden pancakes that just happen to be gluten-free? Well, get your aprons on because we’re diving into the world of Banana Walnut Gluten-Free Pancakes! These beauties are not only easy to make but also packed with wholesome ingredients that will fuel your day with energy and flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond milk (or any milk of your choice)
• 1 egg
• Coconut oil or butter for cooking

Serving Size: Makes about 8 pancakes Cook Time Duration: Approximately 15 minutes

Let’s get flipping!

1. Prepare the Wet Ingredients: In a large mixing bowl, mash up the ripe bananas until smooth. Add almond milk, maple syrup, vanilla extract, and egg. Whisk until well combined and creamy.
2. Combine the Dry Ingredients: In a separate bowl, sift together gluten-free flour blend, baking powder, baking soda, salt, and ground cinnamon. Ensure there are no lumps and the mixture is well combined.
3. Mix Wet and Dry Ingredients: Slowly pour the dry ingredients into the wet ingredients, stirring gently to form a smooth batter. Aim for a lump-free consistency to achieve perfectly fluffy pancakes.
4. Add Chopped Walnuts: Once the batter is smooth, fold in the chopped walnuts. The walnuts will add a delightful crunch and extra flavor to your pancakes. You can omit based on your preferences though!
5. Preheat the Griddle or Pan: Heat a griddle or frying pan over medium heat. Add a dollop of coconut oil or butter to grease the surface, ensuring your pancakes don’t stick.
6. Cook the Pancakes: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes on one side until bubbles start to form on the surface.
7. Flip the Pancakes: Carefully flip each pancake using a spatula and cook for another 1-2 minutes on the other side, until both sides are golden brown and cooked through.
8. Repeat: Repeat the cooking process until you’ve used up all the batter, stacking your pancakes high on a plate as you go.
9. Serve and Enjoy: Once all your pancakes are cooked and stacked, get creative with your toppings. Drizzle on more maple syrup, sprinkle extra chopped walnuts, or add a dollop of Greek yogurt. Then, dig in and enjoy every fluffy, delicious bite!

So there you have it – a simple yet oh-so-satisfying recipe for Banana Walnut Gluten-Free Pancakes. From the fluffy texture to the nutty flavor, every bite is a little taste of breakfast heaven. So why wait? Turn on that classic John Mayer song, and whip up a batch of these banana pancakes to your hearts content!