Ingredients
Scale
- 1 cup gluten-free flour blend
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons melted butter (or coconut oil)
Instructions
- Whisk dry ingredients together in a bowl.
- Mash the ripe bananas in a separate bowl.
- Add egg, milk, and melted butter (or oil) to the bananas and mix well.
- Combine the wet and dry ingredients gently; a few lumps are fine.
- Let the batter rest for 5–10 minutes to hydrate the flour.
- Heat a nonstick skillet or cast-iron griddle to medium heat.
- Drop 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form and edges set, about 2–3 minutes.
- Flip and cook for an additional 1–2 minutes until golden brown.
Notes
Use ripe bananas with brown speckles for best flavor. Let the batter rest for fluffier pancakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free