Craving some pancakes for breakfast? TheseGluten Free Banana Pancakes are fluffy, moist, and the perfect sweet way to start your morning! They're so delicious that they'll kick those Monday blues to the curb.
In a bowl, combine almond flour, gluten-free all-purpose flour, sugar, salt, and baking powder.
Add the eggs, milk, oil, mashed bananas, and vanilla extract. Mix well and make sure there are no lumps of flour left. Cover bowl and let the batter rest for 30 minutes.
Heat a teaspoon of oil in a nonstick skillet over low to medium-low heat. Pour ¼ cup of batter. Once the pancake has bubbles, about 2 minutes into cooking, flip the pancake to cook for another 2 minutes. If you're adding mix-ins, sprinkle about 1 teaspoon of it on the pancake before flipping over. Serve immediately.
Notes
Storage Directions
Refrigerator: Put cooled gluten free banana pancakes in an airtight container and store them in the fridge for up to 4 days.
Freezer: Wrap each cooled pancake with plastic wrap, put them in a freezer bag, and store them in the freezer for a month. Although you can heat them up in a microwave, I recommend either the oven or a toaster to avoid getting the pancakes soggy.