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Gluten-Free Banana Pancakes

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By Betty Crocker Kitchens
Updated Aug 2, 2017
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Serve up a stack of these grain-free pancakes! They are sure to satisfy.

Gluten-Free Banana Pancakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 15
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Ingredients

Pancakes

  • 3/4 cup almond meal flour
  • 1/4 cup coconut flour
  • 1 tablespoon flaxseed meal
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup coconut milk (not cream of coconut)
  • 1/4 cup coconut oil, melted
  • 2 tablespoons real maple syrup
  • 2 teaspoons gluten-free vanilla
  • 1 ripe banana, mashed

Toppings, If Desired

  • Diced bananas
  • Chopped pecans, toasted
  • Real maple syrup

Instructions

  • Step 
    1
    Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
  • Step 
    2
    Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
  • Step 
    3
    Serve pancakes with Toppings.

Nutrition

320 Calories
23g Total Fat
7g Protein
19g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
290mg
12%
Potassium
180mg
5%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
8g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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