BANANA BREAD PANCAKES

If you’re craving a delightful twist on traditional pancakes, try making these scrumptious gluten-free banana bread pancakes.

These gluten-free banana bread pancakes are a delightful fusion of the classic banana bread flavor and the fluffy goodness of pancakes. The best part is that they’re both delicious and healthy, making them a perfect breakfast or brunch treat.

To begin, gather the ingredients you’ll need for the recipe. You’ll require two ripe bananas, which will give the pancakes a natural sweetness and a delightful banana flavor. Also, make sure to have two large eggs on hand; they’ll act as the binding agent and give the pancakes a light and fluffy texture.

The dry ingredients for these pancakes include oat flour and chickpea flour. The combination of these flours provides a unique nutty taste and boosts the nutritional value. Add a pinch of salt and baking powder to the mix to enhance the pancakes’ rise and overall tenderness.

Next, you’ll need to sweeten the pancakes naturally with date sugar. Date sugar is a healthy alternative to refined sugar, and it blends well with the other ingredients, adding a hint of caramel-like sweetness.

To achieve the perfect pancake consistency, use oat milk or any plant-based milk you prefer. The oat milk will make the batter creamy and pourable without being too thin.

Now, let’s get cooking! Mash the ripe bananas in a mixing bowl until smooth, and whisk in the eggs until everything is well combined. In a separate bowl, mix the oat flour, chickpea flour, salt, and baking powder until evenly distributed.

Gradually add the dry ingredients to the banana and egg mixture, stirring until a smooth batter forms. For the ideal texture, allow the batter to rest for a few minutes to let the flours absorb the liquid.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray. When the pan is hot, pour 1/4 cup of batter for each pancake. Cook them for a few minutes on each side, flipping them when bubbles appear on the surface and the edges turn golden brown.

Ingredients

• 2 ripe bananas
• 2 large eggs
• 1 cup oat flour
• 1/2 cup chickpea flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons date sugar (you can adjust the sweetness to your preference)
• 1 cup oat milk (or any other plant-based milk of your choice)
• Coconut oil or cooking spray for greasing the pan

Here’s a substitution guide for the banana bread pancakes recipe:

1. Eggs: If you prefer an egg-free version or have an egg allergy, you can substitute each egg with a flaxseed or chia seed “egg.” To make one flaxseed or chia seed “egg,” mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let it sit for a few minutes until it thickens to an egg-like consistency.
2. Oat Flour and Chickpea Flour: If you don’t have oat flour or chickpea flour on hand, you can use all-purpose flour or a gluten-free all-purpose flour blend instead. The texture and taste may vary slightly, but the pancakes will still turn out delicious.
3. Date Sugar: Swap date sugar with any other natural sweetener you like, such as coconut sugar, maple syrup, or agave nectar. Adjust the quantity to suit your desired level of sweetness.
4. Oat Milk: Feel free to use any other plant-based milk or regular dairy milk if you prefer. Almond milk, soy milk, or coconut milk are all good alternatives.
5. Coconut Oil: If you don’t have coconut oil, you can use butter or any other cooking oil suitable for high-heat cooking. Additionally, a non-stick cooking spray works well to prevent sticking.
6. Toppings: Customize the toppings to your liking. You can add fresh berries, sliced peaches, or even a dollop of yogurt on top of the pancakes for added flavor and nutrition.
7. Nut-Free Option: If you need a nut-free version, simply omit the chopped nuts or replace them with toasted seeds like pumpkin seeds or sunflower seeds.
8. Vegan Butter: Use vegan butter or margarine if you prefer a dairy-free option. Otherwise, regular butter works just as well.