Gluten-Free Banana Pancakes

Serve up a stack of these grain-free pancakes! They are sure to satisfy. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2017

Pancakes

3/4

cup almond meal flour

1/4

cup coconut flour

tablespoon flaxseed meal

teaspoon ground cinnamon

3/4

teaspoon baking soda

1/4

teaspoon salt

large eggs

1/2

cup coconut milk (not cream of coconut)

1/4

cup coconut oil, melted

tablespoons real maple syrup

teaspoons gluten-free vanilla

ripe banana, mashed

Diced bananas

Chopped pecans, toasted

Real maple syrup

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1

Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
2

Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
3

Serve pancakes with Toppings.

Pancakes can be stored with pieces of waxed paper between the cakes in an airtight container, and then frozen. To reheat, place in 200°F oven about 5 minutes or until heated through OR microwave uncovered on High 30 to 40 seconds, turning halfway through.
For uniformly shaped pancakes, use a small portion scoop.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.