When my friend Jenna shared this easy recipe for a gluten free pancake on her Instagram stories, I knew I had to try it. It’s super easy to make and has a natural sweetness because it uses a banana instead of refined sugar. Yum!
I tweaked her recipe a little based on what I had in my own kitchen, and it was goood! Even better, it cooks up like a dream. If you’re like me and can’t cook a good looking pancake if your life depended on it, this recipe is for you. 😉
Fried in ghee, these hit the spot when topped with dark roasted creamy peanut butter (I’m almost out 😭), maple syrup 🍁 and a few blueberries! This recipe is baby approved!
Happy eating!
Only Eats
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 medium banana, smashed
- 1 egg, beaten
- 1/4 cup half & half
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1 tbsp buckwheat flour
- 1 tbsp flax seeds, ground
- ghee, for frying
Ingredients
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Instructions
- Add all ingredients to your bowl and mix well.
- Preheat your pan over medium heat with some ghee. Spread the batter in a circle. This recipe makes 4 big pancakes or 6 little ones.
- Fry until golden brown, then flip.
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