Description
Easy to make banana flour pancakes that are gluten-free and delicious.
Ingredients
Scale
- 1 cup banana flour
- 1 cup almond milk
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, mix banana flour, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, honey, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Heat a skillet over medium heat and add a little oil.
- Pour batter onto the skillet in desired pancake size.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve with your favorite toppings.
Notes
- Store leftover pancakes in the fridge for up to 3 days.
- You can substitute almond milk with any milk of choice.
- Add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Banana Flour Pancakes, Gluten Free Pancakes, Breakfast Recipes