During our first 30-day no sugar challenge, I attempted a hearty waffle recipe with pureed fruit topping, which didn’t turn out that tasty. After trying a few other recipes and experimenting with my own ingredients, we came up with another family favorite – these gluten free banana pancakes. When we are not participating in a sugar-free challenge, I generally add about 4 dark chocolate chips to each pancake, and they are sooo delicious on their own. My husband really enjoys a drizzle (or more) of pure maple syrup on them, and for a fun treat I’ll make homemade whipped cream. They’re a great way to use up overripe bananas, and the recipe is quick and easy! We hope you love them as much as we do. (Plus, then you can sing “making banana pancakes…”).
Banana Pancakes – GF, DF, no sugar, no sweeteners
Ingredients
- 3 ripe bananas
- 3 large eggs
- 1/3 cup 1:1 gluten free flour blend
- 1/3 cup almond flour
- 1/3 cup unsweetened vanilla almond milk
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Mash bananas with a fork or use a mixer to blend.
- Add all remaining ingredients and mix until well blended.
- Let sit for about 2 minutes while skillet heats to low-medium heat.
- Grease skillet with butter or dairy-free oil/spread.
- Using 1/3 cup measure, scoop out batter onto skillet.
- Flip when edges begin to solidify and/or you see bubbles in batter. Adjust skillet heat as necessary. Remove from skillet when other side is golden brown.
- Optional: For sugar-free options, top with fresh berries or frozen berries (warmed, with juices) and unsweetened whipped cream. These are also delicious with a drizzle of pure maple syrup, with a few dark chocolate chips added to each pancake, and/or topped with lightly sweetened homemade whipped cream.
Notes
