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
Dairy & Gluten-Free Banana Pancakes
Dairy and gluten-free banana pancakes recipe. A simple pancake recipe that only requires a banana and an egg. But adding a little cinnamon, vanilla sugar and berries only makes it better.
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!
Nutrition (per serving)
Calories: 180kcalCarbohydrates: 29gProtein: 7gFat: 4gFiber: 3gSugar: 15g
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