Mashed ripe bananas bring natural sweetness and moisture to this batter, while cinnamon and a touch of vanilla round out the flavor with warm, cozy notes. Whisked eggs and melted coconut oil keep the texture soft and rich, and a splash of maple syrup adds just the right hint of extra sweetness if you want it. The batter comes together quickly in two bowls and cooks up into fluffy rounds with golden, matte edges and a tender, spring-back center. A light brushing of coconut oil in the pan between batches keeps every stack crisp at the edges without weighing the pancakes down. This is a satisfying stack to build a weekend breakfast around, and it's a great option to add to your gluten free recipe box.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a small mixing bowl, whisk together the mashed bananas, dairy free milk, eggs, melted coconut oil, vanilla extract, and maple syrup, if using, until smooth.
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