Hello again! It’s Susannah from Feast + West, and I’m back with a simple breakfast recipe that’s both gluten-free and delicious. Yes, it’s possible!
Pancakes always bring up special memories of making breakfast with my dad. My mother cooked most of our family meals, but Saturday breakfast was for Dad. I remember waking up early and helping him stir and pour. There would be French toast or waffles or pancakes and always bacon — but never eggs. (Dad’s choice, not mine!)
I recently found myself with some almost-too-ripe bananas and decided to put them to use in a new way that might get Dad’s approval: banana pancakes. (Hey, does anyone hear Jack Johnson playing?) With a little coconut oil and almond flour, these pancakes are a dream to make. And eat. Man, is it Saturday yet?
An easy gluten-free pancake recipe that is perfect for Saturday mornings
Ingredients
- 2 very ripe bananas
- 2 medium eggs
- 2 tablespoons coconut oil, melted
- 1 cup almond flour
- 1/2 cup gluten-free flour
- 3/4 to 1 cup milk
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest
Instructions
- In a large mixing bowl, thoroughly mash bananas. Whisk in eggs one at a time. Stir in melted coconut oil.
- Add flours, baking powder and milk until mixture is pourable. Stir in vanilla and lemon zest.
- Spray non-stick spray over a griddle or non-stick skillet heated over medium-low heat. Add pancakes in 1/4 cup at a time. Cook until bubbles appear on top and the pancakes are golden on the bottom, about 4 minutes. Flip and cook until golden on the other side, about 2 more minutes.
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