Banana Pancakes [0001135]

Ingredients:

2 ripe bananas, mashed
2 large eggs
1/2 cup gluten-free oat flour (or gluten-free rolled oats blended into a flour)
1/2 teaspoon gluten-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 tablespoons maple syrup (optional, for sweetness)
2 tablespoons unsalted butter or cooking oil, for cooking

Instructions:

In a mixing bowl, mash the ripe bananas until smooth.

Add the large eggs and whisk together with the mashed bananas until well combined.

In a separate bowl, whisk together the gluten-free oat flour, gluten-free baking powder, ground cinnamon, and salt.

Pour the dry ingredients into the banana and egg mixture. Add the pure vanilla extract and maple syrup (if using). Stir until just combined. Do not overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium-high heat and add a small amount of unsalted butter or cooking oil.

Pour 1/4 cup portions of the pancake batter onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked banana pancakes to a plate and cover with a clean kitchen towel to keep warm.

Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.

Serve your gluten-free banana pancakes warm, garnished with additional banana slices, and a drizzle of maple syrup if desired.

These gluten-free banana pancakes are naturally sweet and make for a delightful breakfast or brunch.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your pancakes!