For the last few days I’ve been staring at our super ripe bananas trying to decide what to make with them. Every morning I contemplate a Peanut Butter and Banana Smoothie, but have gone with a bagel or cereal instead, or I’ve thought about some of Brandie’s Cinnamon Streusel Banana Bread or those Banana Muffins I liked so much, but it just didn’t feel like the choice.

So this morning I decided to make some gluten-free banana pancakes; low carb, low fat, natural sugars, and high in taste.

gluten free banana pancakes 3

Not that health is usually a decider in my dietary choices, but it’s a nice side affect for something so delicious.

gluten free banana pancakes 1

These were a great use of old bananas, super simple to make, and very tasty.

gluten free banana pancakes 2

Gluten-Free Banana Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 4 very ripe (brown) bananas
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 tablespoon butter
Instructions
  1. Heat a skillet on medium heat until a drop of water placed in the center will sizzle and dance, but not immediately evaporate.
  2. Use a small amount of the butter to grease the pan in a medium sized circle, and then using a ⅓ cup scoop, pour some of the batter onto the pan.
  3. Cook until the top of the pancake starts to make bubbles and holes, and checking under the edge the bottom is golden brown.
  4. Flip and cook on the other side until it is also golden brown.
  5. Stack and serve with maple syrup, butter, jam, powdered sugar, or whatever your preferred pancake topping is.
Notes
To create a fluffier pancake, add 2 tablespoons of gluten free "flour" or pancake mix to the batter.

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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