Description
Use up leftover, ripe bananas with these super light, healthy, gluten free pancakes that taste just like the classic!
Ingredients
Units
Scale
- 3 medium, ripe bananas
- 3 medium eggs
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 2 1/4 cups gluten free rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 teaspoon ground flax seed
- Butter for grilling
Instructions
- Blend all ingredients in a blender until smooth.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve immediately with butter, maple syrup, compote, fruit, you name it!
- Prep Time: 5 minutes
- Cook Time: 15 minutes