5-INGREDIENT BANANA BREAD PANCAKES-GLUTEN FREE RECIPE - (4.5/5)
Provided by coffeycake
Number Of Ingredients 6
Steps:
- In a blender or food processor (I use my Vita Mix), combine the bananas, eggs, flaxseed, and cinnamon. Blend until smooth. In a large skillet (I like cast-iron for pancakes) over medium-low heat, melt about a tablespoon of coconut oil. Drop the pancake batter by the 1/4-cupful into the skillet once it's hot. (If using the chopped walnuts, sprinkle a few onto each pancake now.) Cook until the pancakes get bubbly on top, about 2 minutes. Flip and continue to cook for another minute or so. Transfer to a plate. Continue cooking the pancakes until all of the batter is used up, adding more oil to the skillet if needed. Important Note! As your skillet gets hotter, your pancakes will cook more quickly. The first batch will take about 2 minutes on the first side, but batches after that will be done in 60-90 seconds if you're working over medium-low heat. Stay close by the skillet so you can keep an eye on the pancakes and make sure they don't burn.
BANANA BREAD PANCAKES
If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 3
Number Of Ingredients 12
Steps:
- Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
- Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
- Let batter rest for 10 minutes.
- Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 651.7 calories, Carbohydrate 76.4 g, Cholesterol 114.5 mg, Fat 34.9 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 14.3 g, Sodium 542.3 mg, Sugar 29.5 g
GLUTEN-FREE BANANA PANCAKES
When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan
Provided by Taste of Home
Time 20m
Yield 12 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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5-INGREDIENT BANANA PANCAKES - MINIMALIST BAKER RECIPES
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4.4/5 (169)Calories 104 per servingCategory Breakfast
- We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
- To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
- Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
BLENDER BANANA PANCAKES (GLUTEN-FREE!) - MINIMALIST BAKER
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4.8/5 (35)Calories 158 per servingCategory Breakfast
- To a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
- Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
- Heat a skillet over medium heat (we love this large cast iron). Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
- Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
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