Do you have a couple of ripe bananas to spare....? Turn them into these wonderful little fluffy pancakes that are both gluten- and sugar-free...
Recipe for gluten- and sugar-free banana pancakes
Got a few overripe bananas…? Turn them into these lovely small, fluffy pancakes, which are both gluten and sugar-free…
The pancakes are primarily made from bananas, oats, almond flour, and eggs, and I’ve added a bit of chia seeds for extra dietary fiber.
The pancakes taste delightfully mild of banana and can, for example, be eaten with skyr and berries, or as here with a bit of syrup, bananas, and almonds… If there are any leftovers, they’re also great for the kids’ lunchboxes…
The pancake batter can be made in just a few minutes, with the option to add cinnamon or cardamom if you want extra flavor.
Servings: stk.
Gluten- and sugar-free banana pancakes
Do you have a couple of ripe bananas to spare....? Turn them into these wonderful little fluffy pancakes that are both gluten- and sugar-free...
Ingredients
- 2 pcs. Ripe Banana
- 2 pcs. Egg
- 50 gram Milk
- 30 gram Gluten-free oatmeal
- 24 gram Almond Flour
- 2 gram Vanilla Sugar
- 9 gram Baking Soda
- 12 gram Chia Seeds
Instructions
- Blend all the ingredients well together into a smooth batter.
- Let the batter rest for 5 minutes and then fry small pancakes in a little butter or coconut oil.
- I used about 1 1/2 tablespoons of batter for each pancake.
- Serve warm with your favorite topping