Despite such few ingredients, you’ll find nothing lacking in taste or texture with this absolutely scrumptious & simple recipe for 5 Ingredient Gluten Free Pancakes!
In fact, these taste better than any regular flour pancake I used to make! With banana as the main ingredient and not having any gluten or added sugar, you don’t have to feel guilty about stuffing your face with them!
Depending on the ripeness of the bananas, you’ll need either a fork or a potato masher. I’ve not tried it, but I’m sure you could use a food processor for the recipe – making fast work indeed. Having said that, using a little ol’ hand whisk works just fine!
You only need to mix until everything is combined, although unlike regular flour pancakes… you don’t have to worry about over mixing, which develops the gluten causing toughness. Having said that, these will be a little denser, but the flavour more & texture more than compensate. Plus, you get the goodness of fresh banana!
If you’re worried they’ll taste only of banana, don’t be. If you don’t know it’s there, you won’t be able to tell!
Serve piled as high as you like, with real maple syrup and fresh berries; blueberries or raspberries particularly fabulous, as would be… are you thinking what I’m now thinking… sliced bananas & Nutella~
For other fabulicious GF breakfast recipes, try these GF banana oat waffles!
p.s. gluten free flour blends are much easier to find than they used to be so check your grocery. My fave is America’s Test Kitchen GF Flour Blend. If you have one you love, perhaps you’d share with us in the comments…? Many thanks if you do~
5 Ingredient Gluten Free Pancakes
- 2 large ripe bananas
- 3 large eggs room temperature
- 1/2 cup GF flour blend I use ATK flour blend, link at end of the blog post
- 1/2 teaspoon GF baking powder
- 1/4 teaspoon cinnamon
- bit of oil, for frying I used extra virgin olive oil
Peel and mash the bananas in a medium sized bowl, using a fork or potato masher (depends on how soft the bananas are.)
Add the GF flour, baking powder and cinnamon to the mashed banana.
In a separate bowl whisk the eggs until frothy, then add to the banana mix, and whisk until combined.
Heat your griddle or sauté pan(s) over medium, and sprinkle in a few drops of your fave cooking oil, then carefully smear it around with paper towel (this will always make your first pancake a good one!)
Using a 1/4 cup measure for 4-inch pancakes, add the batter to the pan, spreading it around. You can certainly make them smaller, but I wouldn't go too much bigger.
Cook for 3 - 4 minutes per side, and know that they won’t bubble much on top; you'll have peek underneath to see when they're done.
Carefully flip and cook for another 3 - 4 minutes. Continue with batter, keeping pancakes warm in a 200°F oven if you wish.
Serve with maple syrup, fresh berries or your fave pancake toppings.
Makes 8 - 10, 4-inch pancakes.
Leftovers... are fantastic - let them come to room temp and eat them out of hand for the perfect breakfast on the run!