I have been baking these pancakes consistently for a few weeks now, they are that delicious, and I think I have finally perfected the recipe! These banana pancakes are gluten free, dairy free and egg free. They are super delicious and nutritious and they are guilt free too! There is no added sweetener - you get enough of the sweetness from the bananas, which also act as a binding agent. I have used oat milk in the recipe but you can use almond or any other type of dairy free milk, or dairy milk if you can tolerateit.
I have experimented with different combinations of flours over the weeks and I would say that the only one you definitely need to stick to is the tapioca flour as it adds delicious crispiness to the pancakes. I have on occasion added sticky rice flour to this recipe too, although I don'tthink it necessarily adds anything to the texture. So just tapioca flour is perfect.
I used spelt flour as the main flour for this gluten free recipe, but you can use any grain flour you have at hand in your kitchen. I have previously baked them with millet and buckwheat flours - both times the pancakes turned out delicious, so don't be afraid to experiment.
THE MOST PERFECT BANANA PANCAKES
- 2 medium bananas
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/3 tsp vanilla powder
- 1 cup dairy free milk (I used oat)
- 1 cup spelt flour
- 1/4 cup + 2 tbsp tapioca flour
- 1/4 cup melted coconut oil
1. In a large bowl, mash 2 medium bananas.
2. Add cinnamon, salt, baking powder + soda & vanilla powder (if using). Add 1 cup of milk and stir well.
3. Place a sieve over the bowl and sift spelt and tapioca flours into the mixture. Stir everything well and add melted coconut oil. Stir again until you end up with a tick-ish butter. The butter should be runny but not too runny. If it's too thick - add more milk.
4. Preheat a frying pan or a pancake pan over medium/high heat. When the pan is hot, lower to medium.
5. Coat the hot pan with a thin layer of coconut oil. Drop the batter by ¼ cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip and cook on the second side until the bottoms are golden, 2-3 more minutes.
6. Remove the pancakes into a ceramic bowl and cover to keep them warm whilst you cook the rest.
7. Serve with your favourite toppings or eat as they are! I like mine with a sprinkle of hemp seed or toasted nuts and a drizzle of maple syrup.