Banana Pancakes (gluten free, dairy free, refined sugar free, and nut free option)

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I love these dairy-free gluten-free pancakes because they contain no added sugar and can be made nut-free. They’re super simple to prepare, and leftovers freeze wonderfully. I like to make a double batch and keep leftovers in the refrigerator for a few days for busy weekday mornings. Refrigerated leftovers can be reheated in the toaster or the microwave for about 45 seconds. Frozen pancakes can be heated in the microwave for about a minute and a half depending on your microwave.

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Banana Pancakes (gluten free, dairy free, refined sugar free)

makes 8 pancakes

1 1/2 cups gluten-free dry old fashioned oats
1/8 cup almond flour

1 cup unsweetened almond milk
2 large eggs
1 large, ripe banana
1 teaspoon pure vanilla extract
1 teaspoon baking powder, gluten-free
1/2 teaspoon cinnamon
pinch of salt
1 teaspoon of coconut oil (or dairy-free butter substitute) for cooking

Add all of your ingredients into a blender (except for the oil), or food processor and blend until smooth. Heat your oil in a large nonstick skillet over medium heat. Pour about 1/4 cup of batter per pancake, and cook for 2 or three minutes, or until bubbly and browned. Flip and cook for another minute or two until browned. Set cooked pancakes aside and continue cooking the remaining batter in batches.

These are great served with some fresh berries and Coconut Whipped Creme, maple syrup, or sugar-free syrup.

dairy free gluten free sugar free banana pancake

(nutrition data should be regarded as an estimate)

Nut Free Banana Pancakes (gluten free, dairy free, refined sugar free)

makes 8 pancakes

2 cups gluten-free dry old fashioned oats
1 cup soy, rice, or oat milk
2 large eggs
1 large, ripe banana
1 teaspoon pure vanilla extract
1 teaspoon baking powder, gluten-free
1/2 teaspoon cinnamon
pinch of salt
1 teaspoon dairy-free butter substitute for cooking (alternatively you could use a nonstick cooking spray)

Add all of your ingredients into a blender except for the butter substitute, and blend until smooth. Spray a large nonstick skillet or heat your butter substitute over medium heat. Pour about 1/4 cup of batter per pancake, and cook for 2 or three minutes, or until bubbly and browned. Flip and cook for another minute or two until browned. Set cooked pancakes aside and continue cooking the remaining batter in batches.

nut free dairy free gluten free sugar free banana panccake

(nutrition data should be regarded as an estimate)

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Dairy Free, Gluten Free, Sugar free, Nut Free Pancakes

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