Gluten-free Banana Pancakes (Edit recipe)

These delicious and fluffy pancakes are easy to whip up in your blender, and make the perfect addition to your family brunch. They are sure to be a crowd pleaser!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	614
Fat:	19 g
Carbohydrates:	93 g
Protein:	19 g
Cholesterol:	2 g
Sodium:	581 mg
Fiber:	9 g
Sugars:	11 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

1/4 cup Plain Greek Yogurt, or non-dairy greek style yogurt
1/2 cup Almond Milk, plain, unsweetened
2 Tbsp Avocado Oil
2 whole Pastured Eggs
2 cups Oat Flour
2 Tbsp Coconut Palm Sugar
2 tsp Baking Powder
1/2 tsp Himalayan Pink Salt
1 whole Banana, large, overly ripe

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, whisk together the oat flour, coconut sugar, baking powder, and salt.
In a high speed blender, add the yogurt (regular or dairy-free), almond milk, avocado oil, and eggs. Blend until combined.
Pour the flour mixture into your blend, and blend again, until smooth.
Add your ripe banana, and blend again, for about 30 seconds.
Heat a skillet or griddle over medium heat.
Once your griddle is hot, grease with your choice of fat for cooking.
Pour 1/4 of batter on the griddle and fry your pancakes approximately 2 minutes a side.
Repeat until you have used all of the batter.
Enjoy with a drizzle of pure maple syrup.