Recipe: Banana Bread Pancakes

Banana bread pancakes – what? Yes! I took my best gluten free banana bread recipe and turned it into these flat delicious breakfast cakes. Let’s bake up!

Ingredients

• 1 stick of salted butter
• 1/2 cup of coconut sugar
• 2 eggs
• 1 1/2 teaspoons of vanilla
• 2 cups of gluten free flour (with xanthan gum)
• 1/2 teaspoon of salt
• 2 teaspoons of baking soda
• 1 cup of yogurt
• 2 overly ripe big bananas (or 3 small)
• canola oil

First, cream the butter and sugar in your mixer. Then add in the eggs and vanilla. In a separate bowl sift together the flour, salt, and baking soda. Mix in 1/2 cup at a time until well mixed. Then, add in the yogurt and bananas and mix well.

In a pan add in about 1 tablespoon of canola oil. Drop in about 1/2 a cup of batter for each pancake. My pan fit 4, yet don’t crowd them.

Cook for about 2-3 minutes then flip. Keep an eye on them since you don’t want them to burn. Keep flipping back and forth on low if you feel like the middle isn’t quite cooked. They should be done after 3-4 minutes per side.

Done!

I eat them with butter – yet you could add peanut butter, agave or maple syrup and I’m sure they’d be super tasty.

Eat every last bite.

This recipe has become a breakfast favourite. I often cook up a recipe and freeze them – so good in the toaster, too. Happy Saturday and I’ll see you again soon.

Recipe

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Banana Bread Pancakes

Author: Ali

Servings: 12 pancakes

Banana bread pancakes – what? Yes! I took my best gluten free banana bread recipe and turned it into these flat delicious breakfast cakes. Let’s bake up!

Prep Time10 minutes minutes

Cook Time6 minutes minutes

Total Time16 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• 1 stick of salted butter
• 1/2 cup of coconut sugar
• 2 eggs
• 1 1/2 teaspoons of vanilla
• 2 cups of gluten free flour with xanthan gum
• 1/2 teaspoon of salt
• 2 teaspoons of baking soda
• 1 cup of yogurt
• 2 overly ripe big bananas or 3 small
• canola oil

Instructions

• First, cream the butter and sugar in your mixer.
• Then add in the eggs and vanilla.
• In a separate bowl sift together the flour, salt, and baking soda. Mix in 1/2 cup at a time until well mixed.
• Then, add in the yogurt and bananas and mix well.
• In a pan add in about 1 tablespoon of canola oil. Drop in about 1/2 a cup of batter for each pancake. My pan fit 4, yet don't crowd them.
• Cook for about 2-3 minutes then flip. Keep an eye on them since you don't want them to burn. Keep flipping back and forth on low if you feel like the middle isn't quite cooked. They should be done after 3-4 minutes per side.
• Done! I eat them with butter - yet you could add peanut butter, agave or maple syrup and I'm sure they'd be super tasty