Best 3 Awesome Egg And Banana Pancakes Gluten Free Recipes
Indulge in a delightful culinary journey with our extraordinary collection of egg and banana pancakes, meticulously crafted to cater to your gluten-free dietary preferences. Embark on a sensory adventure as you explore three distinct recipes, each offering a unique twist on this classic breakfast dish. From the simplicity of our basic egg and banana pancake recipe, perfect for those seeking a quick and wholesome start to their day, to the decadent indulgence of our chocolate chip banana pancakes, bursting with rich chocolatey flavor, our recipes promise an unforgettable taste experience. And for those seeking a touch of tropical flair, our coconut banana pancakes, infused with the sweet aroma of coconut, will transport you to a paradise of flavors. All our recipes are meticulously crafted to ensure a gluten-free culinary experience, allowing you to savor the deliciousness without compromising your dietary needs. So, prepare to tantalize your taste buds and embark on a culinary adventure with our exceptional egg and banana pancakes, guaranteed to leave you craving more.
Here are our top 3 tried and tested recipes!
AWESOME EGG AND BANANA PANCAKES (GLUTEN FREE)
Here's a little something for your morning meal that will fill you up and make you happy. They are easy to make, and will put a smile on all your sleepy-eyed guest's faces. You could vary this up by adding some sliced fruit, or whatever suits your creative talents. FYI: These are gluten free. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Pancakes
Time 15m
Number Of Ingredients 6
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Slice the banana into 1/2 rounds.
- 4. Add the eggs, banana, vanilla, and ground cinnamon to a small prep blender.
- 5. Chef's Note: I've tried this with one egg and with two. Just depends on how much egg you want with your pancakes.
- 6. Give the mixture several 1-second pulses until completely mixed.
- 7. Chef's Note: If you don't have a prep blender, place the ingredients into a small bowl, and mash together with a fork.
- 8. Heat up a griddle or pan to medium heat.
- 9. Add the coconut oil.
- 10. Add the mixture to the griddle/pan.
- 11. Chef's Note: This will make 4 medium-sized pancakes.
- 12. Chef's Tip: Allow them to cook until you see bubbles forming on the top of the pancake, about 2 to 3 minutes.
- 13. Flip and cook for an additional 2 to 3 minutes.
- 14. PLATE/PRESENT
- 15. Add two pancakes to a plate, add a pat of butter, drizzle some good maple syrup on top, and serve with a side of bacon or sausage links. Enjoy.
- 16. Keep the faith, and keep cooking.
GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS
Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!
Provided by Nicole Hunn
Categories Breakfast
Number Of Ingredients 6
Steps:
- In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
- Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
- Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
- Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
- Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
- Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
- Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.
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
Tips:
- To make your pancakes extra fluffy, whip the egg whites separately until stiff peaks form and then gently fold them into the batter.
- If you don't have any baking powder, you can use 1/4 teaspoon of baking soda and 1/2 teaspoon of apple cider vinegar.
- Feel free to add your favorite mix-ins to these pancakes, such as chocolate chips, blueberries, or chopped nuts.
- To keep your pancakes warm while you cook the rest of the batter, place them on a baking sheet in a warm oven (about 200 degrees Fahrenheit).
- Serve your pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These awesome egg and banana pancakes are a delicious and healthy way to start your day. They're gluten-free, easy to make, and can be customized to your liking. So next time you're looking for a quick and easy breakfast, give these pancakes a try!
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