Banana Pancakes (Dairy & Gluten-Free)
Overview
Banana pancakes, which are very easy to make – only two components are enough. You only need a banana and an egg. Ripe bananas work the best. The recipe is very suitable for those who are looking for a pancake recipe without flour or just a minimal recipe if some ingredients are missing. The recipe is also dairy and gluten-free.
It’s a pancake recipe that probably comes to mind for many when the bananas have been sitting for a few days and you don’t want to waste them. It is also a fairly sweet recipe so there is no need to add additional sugar. I recommend adding, for example, raspberries and blueberries, so that the slight sourness of the berries balances sweetness of the banana. Otherwise, the pancake may be too sweet, but that depends if you are a sweet tooth or not.
How to Make Dairy and Gluten-Free Banana Pancakes?
- Mash the peeled ripe bananas in a bowl so that the banana pieces turn into dough that looks lika a banana puree or jam.
- Add the eggs to the bowl and mix everything evenly. If desired, add a little salt, ground cinnamon and vanilla extract. Since bananas are already quite sweet, the goal with vanilla is to get flavor rather than sweetness.
- Optional: add coarse oatmeal to the dough.
- Add a little oil to the pan and keep the heat at a medium temperature. Keep the pancakes rather small so they don’t fall apart. Fry the pancakes until golden brown on both sides.
- Serve with desired toppings. We used raspberries and blueberries in the recipe.
Banana Pancakes Recipe (Dairy and Gluten-Free)
Banana pancakes are made very quickly and easily with this recipe. The quantities are currently calculated for two people, but it is very easy to plan the quantity here. It takes 1 egg and 1 ripe banana for each person. So, you can change the recipe accordingly.
Ingredients (2 servings)
- 2 bananas
- 2 eggs
Optional:
- Blueberries/raspberries
- A little sea salt
- Ground cinnamon
- Vanilla sugar or vanilla extract
- Oatmeal (in the dough)
Nutritional value (1 serving)
180 calories / 7g protein / 29g carbs / 4g fat / 3g fiber / 15g sugar
Nutritional value per recipe (2 servings)
360 calories / 14g protein / 58g carbs / 8g fat / 6g fiber / 30g sugar
Dairy & Gluten-Free Banana Pancakes
Ingredients
- 2 bananas ripe
- 2 eggs
Valikuline
- blueberries/raspberries
- A little salt
- ground cinnamon
- vanilla sugar or vanilla extract
- Oatmeal gluten free (in the dough)
Instructions
- Mash the peeled ripe bananas in a bowl so that the banana pieces turn into dough that looks lika a banana puree or jam.
- Add the eggs to the bowl and mix everything evenly. If desired, add a little salt, ground cinnamon and vanilla extract. Since bananas are already quite sweet, the goal with vanilla is to get flavor rather than sweetness.
- Optional: add coarse oatmeal to the dough.
- Add a little oil to the pan and keep the heat at a medium temperature. Keep the pancakes rather small so they don’t fall apart. Fry the pancakes until golden brown on both sides.
- Serve with desired toppings. We used raspberries and blueberries in the recipe.
- Bon appetit!
