These Gluten Free Mini Banana Pancakes are a delightful treat that is both simple to make and incredibly delicious. They have become a favorite in my household, especially for my kids. Although preparing them can be a labor of love, the result is always worth it.
One thing to note is that making a large batch of these pancakes requires patience. When my big kids are craving these pancakes, I have to make quite a few plates. However, their enjoyment and satisfaction make it all worthwhile.
If you are only making one or two servings, you will enjoy a fun and tasty breakfast with these mini banana pancakes even more.
The gluten-free aspect of this recipe is a bonus for those with dietary restrictions or preferences. With just a few simple adjustments to the traditional pancake recipe, you can create a gluten-free version that is just as fluffy and delicious.
To make these mini banana pancakes, you’ll need a few key ingredients. Start with mid-ripe bananas, adding natural sweetness and moisture to the pancakes but still holding their shape. Also, you can use all-purpose flour but I like using gluten-free any chance I get.
I have issues with all-purpose flour which is making me quite bloated so I use gluten-free as much as I can. I love Bob’s Red Mill 1:1 GF Flour, and I would recommend it. Of course, there are many other options, so use what you love.
Once cooked, these mini banana pancakes can be served in various ways. You can top them with fresh fruit, a drizzle of maple syrup, or even a dollop of yogurt. The possibilities are endless!
Anyway, Gluten Free Mini Banana Pancakes are a delightful and tasty breakfast or brunch option. While making a large batch may require some extra effort, the joy they bring to my kids makes me happy and I hope they will make you happy too.
Whether you’re making them for a crowd or just for yourself, these pancakes are sure to satisfy your cravings and start your day off on a delicious note.
If you make these Gluten Free Mini Banana Pancakes please tag me on Social Media “@sandraseasycooking”
Thank you so much for your support!
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Gluten Free Mini Banana Pancakes
Ingredients
- 3 bananas, sliced into ¼-inch thick slices
- 1 cup gluten-free 1:1 flour
- 2 tablespoon brown sugar, stevia
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 large egg
- 1 cup milk, used lactose-free, whole
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, for frying (or oil)
- Maple syrup for serving, fresh fruit, and/or nuts.
Instructions
- Slice bananas into 1/4 inch slices, as this will help dipping them into the batter.
- Mix in gluten-free flour, baking powder, salt, sour cream, and brown sugar, if desired.
- Next, add in your liquid ingredients, such as mixed egg, milk, or a dairy-free alternative, lemon juice, sour cream, and oil. This will help create a smooth and dippable batter. Mix everything until well combined.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. Using two forks dip each banana slice into the batter, and place it onto the pan.
- Cook until bubbles form on the surface, then flip and cook for another minute or so until golden brown. Make sure the temperature is not too hot medium-high is ideal.
- Repeat brushing butter or oil as you cook these pancakes. You can drizzle a bit of maple syrup, and serve them immediately with perhaps some fresh fruit and nuts.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 413Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 315mgCarbohydrates 66gFiber 5gSugar 22gProtein 10g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.