You won't believe how good these wheat free banana pancakes made from scratch are. I have been searching for a really good recipe for banana pancakes since I have been on my wheat free diet and I finally found it at Paleo Parents.
A different recipe prior to this one was just awful. I got so depressed thinking this is how my pancakes are going to be? They were like cement.
These divine wheat free banana pancakes are absolutely soft, light and delicious. They are really easy on your tummy, make you feel good after and keep you full for hours.
Notes: When making these pancakes don't make them too big as you won't be able to flip them over. Keep the flame low as they will burn. They don't take long to cook so keep your eye on them. If you keep them about 10 cm/4 inch in width you will be fine and make more. I made mine bigger but next time will keep them to the smaller size.
I always grind my own almond meal in a food processor. If I need it super fine I will buy it from the supermarket.
Keep reading to find out how to make pancakes from scratch. It is so easy.
Banana PancakesMakes 6 larger pancakes or 12 smaller ones
1/2 cup almond meal
1/4 cup banana mashed
2 tablespoons almond milk
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp vanilla
1 tbspn coconut oil
In a food processor, process banana, egg, and milk until smooth.
Add the remaining ingredients (except coconut oil) and pulse to combine.
In a large pan, melt coconut oil over low heat.
Pour batter into pan to form 10cm/4 inch diameter pancakes.
Cook until bottom is golden brown and flips easily, about 2 – 3 minutes. Cook the other side about 2-3 minutes to get an even colour.