Gluten-Free Banana Pancakes with Honey Drizzle

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 cup almond flour
• 1/4 cup gluten-free oat flour
• A pinch of salt
• 1/4 teaspoon cinnamon (optional)
• 1 tablespoon coconut oil (for cooking)
• Honey or maple syrup (for drizzling)
• Fresh fruit (optional, for serving)

Instructions:

1. Mash the Bananas:
   • In a mixing bowl, mash the ripe bananas until smooth.
2. Add Wet Ingredients:
   • Add the eggs and vanilla extract to the mashed bananas. Mix well until fully combined.
3. Add Dry Ingredients:
   • Stir in the almond flour, gluten-free oat flour, baking powder, salt, and cinnamon (if using). Mix until you have a smooth batter.
4. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and add a little coconut oil.
   • Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges are golden.
5. Serve:
   • Stack the pancakes on a plate and drizzle with honey or maple syrup. Add fresh fruit on top if desired.

Notes:

• These pancakes are naturally sweetened by the bananas, so you can skip the honey if you prefer a less sweet option.
• You can store leftover pancakes in the fridge for up to 2 days. Reheat them in a skillet or toaster before serving.
• For added texture, consider adding chopped nuts or chocolate chips to the batter.

These gluten-free banana pancakes are fluffy, delicious, and perfect for a healthy breakfast or brunch. They’re easy to make and a great way to use up ripe bananas.