No Milk No Wheat Banana Pancakes are an allergy-friendly, gluten-free breakfast that’s puffy, tender and naturally sweet. Made with mashed banana, eggs and oats, these pancakes flip easily and are a hit with kids and adults alike.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 2 (Yield: 2 pancakes; scale up as needed)
Ingredients
- 1 ripe banana
- 2 large eggs
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ tsp baking powder
- Cooking spray or a small amount of oil for the pan
Directions
- Place banana, eggs, oats and baking powder in a blender or food processor; blend until smooth (about 45 seconds). Batter should be pourable but slightly thick.
- Heat a nonstick skillet or griddle over medium heat and lightly spray with cooking oil. Spoon large rounds of batter onto the hot surface (one large pancake, or several smaller).
- Cook until bubbles form across the surface and edges look set, about 3–4 minutes. Flip and cook 2–3 minutes more until golden and cooked through. Repeat with remaining batter. Serve warm with maple syrup, fruit syrup or fresh berries.
Cook’s Note
For a richer flavor, stir in 1 tsp vanilla extract or 1/8 tsp cinnamon. Kids love homemade fruit syrups — simmer berries with a little maple to make one. To make more servings, simply double or triple the recipe.
Nutrition Facts (per serving)
- Calories: 177 • Total Fat: 6 g • Saturated Fat: 2 g • Cholesterol: 186 mg • Sodium: 132 mg • Carbs: 23 g • Fiber: 3 g • Sugars: 8 g • Protein: 9 g