Are you tired of bland, dry gluten-free pancakes that taste like cardboard? Prepare to have your taste buds revolutionized by these Life-Changing Banana Walnut Pancakes! This magical recipe combines the rich, creamy sweetness of ripe bananas with the satisfying crunch of walnuts, creating a breakfast experience that's not just gluten-free, but absolutely irresistible. Whether you're dealing with gluten sensitivities or simply looking for a healthier breakfast option, these pancakes will make you forget you're eating anything "special" - they're just pure, delicious perfection.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup gluten-free flour
- 1 ripe banana, mashed
- 1 cup almond milk
- 2 eggs
- 1/4 cup walnuts, chopped
- 1 tablespoon baking powder
- 1 tablespoon honey or maple syrup
- Pinch of salt
Instructions
- Gather all ingredients and ensure they are at room temperature. Prepare a non-stick skillet or griddle by lightly greasing with butter or oil.
- In a large mixing bowl, mash the ripe banana thoroughly until smooth and creamy. The riper the banana, the sweeter and more flavorful the pancakes will be.
- Add eggs to the mashed banana and whisk together until well combined and slightly frothy.
- Pour in the almond milk and honey (or maple syrup), mixing thoroughly to create a uniform wet mixture.
- In a separate bowl, sift together the gluten-free flour, baking powder, and salt to remove any lumps and ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Fold in the chopped walnuts, reserving a small portion for garnishing later.
- Heat the skillet over medium-low heat. The temperature is crucial - too hot will burn the pancakes, too cool will make them soggy.
- Using a 1/4 cup measure, pour batter onto the heated skillet. Allow small bubbles to form on the surface before flipping, which typically takes about 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat the process with remaining batter.
- Serve immediately, garnished with remaining chopped walnuts, a drizzle of maple syrup, and optional sliced bananas.
Tips
- Banana Ripeness is Key: Use a very ripe banana with plenty of brown spots. The riper the banana, the sweeter and more flavorful your pancakes will be.
- Don't Overmix: Gently combine wet and dry ingredients just until mixed. Overmixing can lead to tough, dense pancakes.
- Temperature Control: Use medium-low heat to ensure even cooking. A properly heated skillet is crucial for golden, fluffy pancakes.
- Wait for Bubbles: Before flipping, wait until small bubbles form on the surface of the pancake. This ensures the bottom is perfectly cooked.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low oven (200°F) to keep them warm and maintain their texture.
- Optional Flavor Boost: Consider adding a dash of cinnamon or vanilla extract to enhance the banana and walnut flavors.
- Gluten-Free Flour Tip: If your gluten-free flour doesn't include xanthan gum, consider adding 1/2 teaspoon to improve texture and binding.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 110mg
