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
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
-
Step1Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
-
Step2Heat 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.
-
Step3Serve 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
1Tips from the Betty Crocker Kitchens
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