Home RECIPESBreakfast and brunch Almond Banana Pancakes (Gluten-Free)

Almond Banana Pancakes (Gluten-Free)

by Lorena

We all loooove pancakes. They’re soft, fluffy, sweet and perfect to start your day. These almond banana pancakes are made with almond flour to make them gluten-free and are SO delicious! You don’t need to sweeten the batter because it’s enough with the bananas. They’re really the best recipe for your breakfast or brunch.

You can make these almond banana pancakes with wheat flour also if you prefer. I just thought that it would be nice to give you this gluten-free version that’s so nice. You can also use oat flour but make sure it’s gluten-free certified if that’s what you need. The only bad thing about these guys being gluten-free is that they’re a bit more delicate during the cooking process. On the first side, they take about 3-4 minutes and then a couple of extra minutes on the other side. That’s why we need the heat on low so they don’t burn. As they take longer, you want to have an oven preheated at 100°C / 212°F to keep them warm as you cook up more.

The other recommendation I have for you is to make small pancakes of 6cm / 2.3in in diameter so that you can flip them easily. Gluten-free flours are more delicate than wheat flour so this way you’ll have an advantage during the flip. If you want to make classic pancakes, of course, you can see my recipe for blueberry pancakes that you can make with or without the blueberries :).



Almond Banana Pancakes (gluten free)

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Course: Breakfast, Brunch
Cuisine: Low
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the pancakes

  • 200 g bananas (2-3 bananas), weight without the flesh. Ideally very ripe.
  • 2 eggs
  • 60 g almond flour can be replaced with oat flour
  • tsp baking powder
  • ¼ tsp salt
  • 60 ml milk animal or vegetable

To serve

  • banana slices
  • maple syrup

Instructions

For the pancakes

  • Place all the ingredients in a blender and blend away until smooth.
  • Preheat a pan on low heat and use a little bit of oil or butter on the surface of the pan.
  • Place small batter circles on the pan of about 6cm / 2.3in in diameter. You need to cook them on low heat so they get some consistency before flipping. They take longer than wheat flour pancakes, so be patient. When you see bubbles popping on the top of the pancake, flip them carefully.
  • Let them cook on the other side for a couple of minutes and remove. You can keep them warm in a preheated oven at 100°C / 212°F.
  • Serve with banana slices and maple syrup or honey.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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