Banana Pancakes

I always keep frozen ripe bananas in my freezer to use them in smoothies, cakes, or pancakes.

I must say that I never really ate banana pancakes before until I experimented with this recipe and I fell in love with them! It’s such a treat! (And a healthy treat at that). Gluten-free like most of my recipes for easier digestion and not as thick as I thought it would be. Just the perfect consistency and perfectly sweetened.

Great for Sunday brunch or even as a sweet dessert to end a meal.

The easiest way to prepare this recipe is to blend everything in the food processor.

Ingredients

Yield: 15 pancakes

3 large ripe bananas 

1 1/4 cups almond milk or other alternative milk

1 teaspoon vanilla extract

1/4 cup coconut oil 

2 cups gluten-free oat flour

1 tablespoon baking powder

Pinch of salt 

Directions

Add all the ingredients into a food processor and process until smooth.

Heat a nonstick pan to medium heat, no need to grease the pan.

Take a measuring tool such as an ice-cream scoop or a ladle to create evenly sized pancakes.

Cook until bubbles form and the edges start to come off easily, flip onto the other side for another minute or two until both sides are golden brown. Serve with your favorite toppings.