Description
These Gluten Free Banana Pancakes are a delicious and healthy breakfast option made with oat flour and fresh bananas. Light and fluffy with a hint of vanilla, they’re easy to prepare and perfect for a quick morning meal, especially suitable for those following a gluten-free diet.
Ingredients
Dry Ingredients
- 1/2 cup oat flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/3 cup plain yogurt
- 1/4 cup egg whites
- 1 teaspoon pure vanilla extract
Additional
- 1 banana (optional)
- Cooking spray or butter for the pan
- Maple syrup for serving
Instructions
- Prepare the dry ingredients: In a mixing bowl, combine the oat flour, salt, baking powder, and baking soda. If you don’t have oat flour, simply blend rolled oats in a blender until finely ground to create your own oat flour.
- Add wet ingredients: Stir in the plain yogurt, egg whites, and pure vanilla extract until just combined to form the pancake batter.
- Prepare the banana: Cut the banana into approximately 1-inch pieces or your preferred size. Coat these banana pieces evenly with the pancake batter, ensuring they are well covered.
- Cook the pancakes: Heat a skillet or non-stick pan over medium heat and lightly grease it with cooking spray or butter. Place the batter-coated banana pieces on the pan and cook until golden brown on each side, about 2-3 minutes per side.
- Serve: Remove the cooked banana pancakes from the pan. Serve warm with maple syrup and enjoy your nutritious gluten-free breakfast.
Notes
- If you prefer a smoother batter, mash the banana and mix it directly into the batter instead of coating banana slices.
- Using egg whites reduces the fat and cholesterol content compared to whole eggs.
- Ensure your yogurt is plain and unsweetened to control sugar levels.
- You can substitute oat flour with almond flour for a nuttier flavor, adjusting the liquid ingredients if necessary.
- Cook pancakes on medium heat to prevent burning while ensuring they cook through.
