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We love pancakes in my house, and I love to make healthy versions when I can. This recipe for gluten free pancakes fits those requirements perfectly, and it’s one I turn to over and over again. They’re naturally sweet, delicious pancakes that are full of banana flavor and kid approved.
The pancakes are dairy free, gluten free, refined sugar free, can also be made nut free. They’re simple to prepare and also 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.
These are great served with some fresh berries and Coconut Whipped Creme, maple syrup, or sugar-free syrup if you’re watching your carbohydrate intake. For extra protein I like to serve them with a side of chicken or turkey sausage, or some bacon.
Banana Pancakes – Gluten, Dairy, Refined Sugar, and Nut Free
- 2 cups gluten-free old fashioned oats
- 1 cup nondairy milk
- 2 large eggs
- 1 large ripe banana
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch 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.