Gluten Free Banana Pancakes

Start Your Day with Gluten Free Banana Pancakes

Start your day right with a stack of fluffy Gluten Free Banana Pancakes that satisfy cravings without any gluten at all.

This recipe uses quinoa flour and tapioca flour to create a light and airy texture without any heaviness. Bananas add natural sweetness so you skip refined sugars and still enjoy a delightful breakfast treat.

Quinoa flour brings a nutty flavor and a boost of protein to your Gluten Free Banana Pancakes.

Tapioca flour provides the essential chewiness that you expect from great pancakes every time. Mix these two flours together to get pancakes that both kids and adults absolutely love.

Why Choose Gluten Free Banana Pancakes?

Many people choose gluten-free options because they feel better overall with increased energy and improved digestion from avoiding gluten. Give it a try yourself and experience the difference in how you start your mornings right away. To learn more about the health benefits of a gluten-free diet, visit Mayo Clinic.

Quinoa flour comes from ancient grains and serves as a complete protein source for your meals. Tapioca flour derives from the cassava root and remains naturally gluten-free for ideal results. Both flours prove perfect for this Gluten Free Banana Pancakes recipe without any issues.

These Gluten Free Banana Pancakes fuel your mornings with wholesome energy that keeps you going strong. They taste just like classic comfort food that you remember from childhood days. Yet they remain healthy and simple to prepare at home with minimal effort.

Gluten Free Banana Pancakes Recipe

(Makes 6-8  Medium-Sized Pancakes)

Ingredients:

Try our Incredible Quinoa Crepe Recipe too!

• 1 cup tapioca starch
• 1 cup quinoa flour (if you only have raw whole quinoa you can make it into flour with a blender!)
• 4 tablespoons Galilee Green Olive Oil (GGOO)
• 3 small bananas sliced or mashed. Ripe bananas mash easily into the batter for smooth consistency. Spotty bananas provide the best sweetness.
• 1 teaspoon baking soda (no aluminum)
• 2 eggs
• 1 cup coconut milk
• You can add 1 tablespoon of Galilee Green raw natural honey now or drizzle it onto the pancakes when they are ready.

Directions:

1. Mix all the dry ingredients in a bowl. Then add the egg and mix.
2. Whisk in the milk. Finally, stir in the bananas.
3. In a medium to small skillet coat the surface with a minimum of Galilee Green extra virgin olive oil.
4. Heat the pan on medium heat. Be careful not to smoke the olive oil.
5. Pour some of the batter into the pan to form a pancake in your preferred diameter .
6. Fry until lightly golden on one side and then flip to fry the second side.

Place on a serving plate – and drizzle your Gluten Free Banana Pancakes with Galilee Green Honey, which boosts the banana flavors to a whole new level. This pure, raw honey from Israel adds a luxurious touch that makes every bite special. Buy it now to stock your pantry with high-quality natural sweeteners that elevate all your meals.

You can fry with Galilee Green Extra Virgin Olive Oil on medium heat

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