Pancake recipes are like shades of lipstick…you can never have too many.
One day you might be feeling like some really fluffy pancakes, while the next you may want pancakes with chocolate chips. Then there are the puffy pancake days, harvest nut pancake days, and the days when you want a simple, no fuss pancake.
In my opinion, pancakes don’t get better than these Gluten-Free Banana Pancakes. The sweet, creaminess of banana is blended right into the grain-free batter, making these tender pancakes little explosions of flavor.
When I was a kid my grandparents would drive up the coast from California to Washington state in their big motorhome to visit us. They would park the motorhome on our gravel driveway, and in the morning I would go out and knock on their door, hoping for some of my grandma’s banana pancakes. She would add sliced bananas to the pancakes while they cooked, leaving delicious caramelized disks of banana in the finished pancake.
I’ve never been able to successfully add slices of banana to gluten-free pancakes. The whole thing ends up falling apart! And while I have nothing against a crumbled pile of yummy banana-pancake, I’d rather have pancakes that stick together! The solution was to blend banana right into the batter. You still get that creamy, sweet banana texture without having to battle a pancake that wants to fall apart.
These are now our favorite Saturday morning treat! Try it out and let me know what you think. Enjoy 🙂
- Combine the mashed banana, eggs, coconut sugar, vanilla and almond extracts in a food processor. Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.
- Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by ¼ cup onto griddle. When bubbles form, flip the pancakes to cook other side.
- Serve with sliced banana and pure maple syrup. Enjoy!