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Grain Free Banana Flour Pancakes
These green banana flour pancakes give you that fluffy breakfast treat you’ve come to know and love – completely free of gluten and grains!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 302 kcal
Ingredients
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 3 eggs
- 2 tbsp melted butter + additional 1 tbsp butter for cooking
- 2 tbsp maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 3/4 cup green banana flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Combine almond milk and apple cider vinegar in a mixing bowl. Let sit for a few minutes. Add all the remaining ingredients and whisk together until combined.
- Heat a large pan over medium-low heat. When the pan is hot, melt about a teaspoon of butter in it to grease the pan. (You’ll repeat this between batches).
- Pour the batter in the pan, cooking about 3 medium pancakes at a time. Cook for about 2 minutes, until bubbles start to form, then flip and cook for an additional minute.
- Repeat with the remaining batter until you’ve cooked all your pancakes. Enjoy topped with fruit or pure maple syrup.
Recipe Notes
Notes:
- I prefer sweetened vanilla almond milk in this recipe for taste, but you can certainly use unsweetened for a more nutritious option.
- You can use coconut oil instead of butter for a dairy-free and paleo option.
- Nutrition analysis below includes butter for cooking but does not include any additional butter or syrup that you use to top your pancakes.
Nutrition analysis (approximate per serving; assumes 1 serving = 3 pancakes = 1/4 of the recipe):
302 calories, 13 g fat, 6.5 g sat fat, 499 mg sodium, 40 g carbohydrate, 3 g fiber, 12.5 g sugar, 6 g protein, Vitamin A: 12%, Vitamin C: 6%, Calcium: 21%, Iron: 8%