Gluten Free Pancakes For Healthy Banana Pancakes Recipe

3-ingredient banana pancakes

  • makes 8
  • Easy

These dairy-free and gluten-free pancakes are really quick to whip up. The peanut butter makes them sturdy so they’re easy to flip, and you can use any nut butter you like

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*This recipe is gluten-free according to industry standards 

Ingredients

  • ripe banana 1, mashed 
  • eggs 2, beaten
  • peanut butter 1 tbsp 
  • spray olive oil  
  • maple syrup (optional)

Method

  • Step 1

    Mix the banana, eggs and peanut butter in a small blender and whizz until smooth. Heat a spray of oil in a non-stick pan on a medium heat, and drop spoonfuls of the batter into the pan. Cook for a few minutes before flipping. These will take longer to cook than a flour batter, and flip them confidently, as they won’t set on top like regular pancakes. Fry on the other side until golden and set. Serve with chopped banana and a drizzle of maple syrup, if you like.

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Nutritional Information

  • Kcals 49
  • Fat 2.7g
  • Saturates 0.7g
  • Carbs 3.6g
  • Fibre 0.2g
  • Protein 2.3g
  • Salt 0.1g
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