Banana Pancakes

Craving pancakes? Coral Ward has you covered with this quick and easy gluten-free recipe. The whole family will love this tasty way to start the day!

[1]Coral Ward is an award winning author, creator of @glutenfreewithcoral[2], and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.

Endnotes:

[Image]: //cdn.glutenfreeliving.com/2021/01/Coral-Barajas-Headshot.jpg
@glutenfreewithcoral: http://instagram.com/glutenfreewithcoral

Ingredients

1 1/2 cups gluten-free pancake mix (e.g., Bob's Red Mill, LiveGFree, Pamela's, etc.)
1 egg
2 tablespoons oil (coconut, avocado, olive, or vegetable)
2 medium bananas
1 small (3.4 ounce) box vanilla or banana instant pudding
1 1/2 cup milk or nondairy milk

Directions

1. Grease a medium nonstick pan with cooking spray and warm over medium-low heat.

2. In a large bowl, mash 1 banana. Add pancake mix, pudding mix, milk, and then the egg and oil. Whisk until combined.

3. Add 1/4 cup batter to the pan and cook until golden and edges bubble — about 2 minutes per side. Working in batches, repeat with the remaining batter.

4. Slice the second banana. Top on pancakes with your choice of syrup. Enjoy!

Courtesy of Coral Ward.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/breakfast/banana-pancakes/