Gluten Free Blender Pancakes with Caramelized Bananas Recipe
Servings: 15 pancakes
Calories: 104kcal
Ingredients
For the pancakes:
- 2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- Pinch of kosher or fine sea salt
- 1 large banana
- 1 large egg
- 1½ cups unsweetened almond milk
- 1 teaspoon pure vanilla extract
For the topping:
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 2 large bananas cut into chunks
- ¼ cup chopped walnuts/pecans or nuts/seeds of choice
- Pure maple syrup
Instructions
- Preheat the oven to 200°F.
- Put oats, baking powder, and salt into a blender. Pulse a few times until it resembles flour.
- Add banana, egg, almond milk, and vanilla, and blend until smooth. Let batter sit for 3-5 minutes to thicken slightly.
- Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on top, about 2-3 minutes. Flip and cook for another 1-2 minutes.
- Repeat until no batter remains, keeping the other pancakes warm on a pan in the oven.
- For the bananas, add the coconut oil and coconut sugar to a large sauté pan. Once melted and shimmering, add the bananas. Cook, flat side down, for 3 minutes until caramelized, then flip and cook another minute. Remove from heat.
- Serve pancakes with caramelized bananas, chopped nuts, and a drizzle of maple syrup, if desired.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 2.1mg | Calcium: 52mg | Iron: 0.6mg