These pancakes are a great quick breakfast that also passes as a snack and you won’t need any syrup or toppings, yummy on their own!

2 ripe bananas

3 eggsone bowl gluten free pancakes

½ coconut cream/milk

1 Tablespoon coconut oil (extra for cooking)

1 cup brown rice flour

Optional add-ins:
1/2 cup pureed pumpkin
1/2 cup chopped dates
1/4 cup seed/nut meal
Cinnamon or other spices

 

Mix up the eggs in large bowl, add mashed/pureed bananas (and pumpkin), and milk and coconut oil.  Mix well.

Add flour and all done.  Add oil to a pan over medium heat and start cooking.   I like to use a ladle to pour the batter in the pan.

NOTE: You can either cook it right up, OR you can let it sit for at least 10 minutes and they’ll turn out fluffier as you let the batter sit.  Max 30 minutes-you won’t want to let these yummy gluten free pancakes wait much longer!  :-)

 

The ones shown in the picture have chopped dates in them.  One of the many variations you can add.

One Bowl Gluten Free Pancakes

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