Gluten-Free, Dairy-Free Banana Pancakes

Almond and coconut flours give these gluten-free pancakes a boost of
 fiber and protein to keep you well-fueled through the morning. 
There’s no added sugar, so be sure to use ripe bananas – the riper they 
are, the sweeter your pancakes will be. Top with sliced bananas and/or 
berries and a drizzle of pure maple syrup or raw honey, if you like.

Photo: Darren Kemper

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Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

  • 1½ cups 
almond flour
  • 5 tbsp 
coconut flour 
(TRY: NOW Real Food Organic Coconut Flour)
  • 1 tsp 
ground cinnamon
  • ½ tsp 
each sea salt and 
baking soda
  • 2 
large eggs + 2 large 
egg whites
  • 1 cup 
mashed ripe banana (about 2 bananas)
  • 11/4 cups 
plain unsweetened almond milk
  • 1 tsp 
pure vanilla extract
  • 6 tbsp 
chopped toasted 
unsalted walnuts

Preparation

  1. In a large bowl, whisk together almond flour, coconut flour, cinnamon, salt and baking soda. In a separate bowl, whisk together eggs, egg whites, banana, milk and vanilla; add to flour mixture and stir to combine.
  2. Mist a large nonstick skillet with cooking spray and heat on medium. Drop ¼ cup batter into skillet; spread out to a 3½- to 4-inch round. Repeat 2 to 3 times to fill skillet.
  3. Reduce heat to medium-low; cook until bottoms are golden brown, about 2 minutes. Carefully flip pancakes; cook until golden brown, 1 to 2 minutes more. Transfer to a large plate; mist skillet again with cooking spray and repeat with remaining batter, reducing heat as necessary if pancakes brown too quickly. Let cool completely; wrap in plastic wrap between pieces of parchment paper and refrigerate for 3 to 4 days (or freeze between pieces of parchment paper).
  4. To reheat, heat a large nonstick skillet on medium; add pancakes (thawed if frozen) and cook, turning once until warmed through, about 2 minutes. Sprinkle servings with walnuts.

Nutrition Information

  • Serving Size 2 pancakes and 1 tbsp walnuts
  • Calories 318
  • Carbohydrate Content 21 g
  • Cholesterol Content 62 mg
  • Fat Content 22 g
  • Fiber Content 8 g
  • Protein Content 12 g
  • Saturated Fat Content 3 g
  • Sodium Content 360 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 7.5 g

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