gluten-free banana pancakes recipe ★★★★☆ 4234 REVIEWS:

If you are looking for the ultimate gluten free pancake recipe, you are in the right place. And these are possibly the healthiest, easiest and fastest gluten-free pancakes to make that you will find all over the internet.

Gluten-free plantain pancakes

You already know my passion for recipes made with natural ingredients. And this is one of my favorites, like this one of wraps made with natural cassava, because of how simple and healthy it is, and because of the good results it gives.

And is that these pancakes are prepared without flour, without gums, without refined sugar and without chemical yeast. Only with plantain, egg, oil, milk and agave syrup (optional).

The result is tremendously fluffy pancakes, which can even be stored and reheated, as they do not harden like some pancakes made with gluten-free flours.

Male banana pancakes

This is a variation of the recipe that I published two years ago, and that is prepared with just one male banana and one egg (The ones in the photo on the right). Although the result was also very good, without a blender it was difficult to achieve a sufficiently fine texture.

Adding more liquid in the form of milk or vegetable drink, a more delicate texture is obtained. And adding oil they are more aerated inside. Adding a little agave syrup will make them better… I personally prefer this last version, but both recipes work perfectly. Prepare the one you prefer.

The male or green plantain

It is important that you use a male banana, also called a green banana. If you use regular or dessert banana, you will not get the right consistency.

The plantain is relatively unknown in Europe, but in some countries in Africa and South America, it is one of the main sources of carbohydrates in the diet.

They are larger in size than dessert bananas and have a higher content of complex carbohydrates (starches) and fiber. Especially when they are green. That is why they are usually cooked before consuming them, so that they are not indigestible.

As they mature, these starches are transformed into sugars. For this reason it is necessary that you use plantains that are still green.

Another aspect to note is that when they are green, they do not taste "like banana". Cooked, for example, they taste like potato, and can be perfectly used as a substitute for it.

If you want to know even more, don't miss my article: The male or green banana.

Healthier than normal pancakes

So, even if you worry about your health and your figure, gluten-free pancakes are for you. Because they are low in refined sugars and fats. Thanks to the plantain and the egg, they are rich in slow absorption hydrates, proteins and fiber. And this fiber helps reduce the absorption of fats and sugars, reducing caloric intake and postprandial glycemic load.

They are also a good source of potassium and vitamin C, which makes them an ideal breakfast or snack for children or athletes.

As you can see, with these pancakes there is no room for regrets!

The amounts indicated in the recipe give for one or two people depending on their appetite.

And knowing all this, you only need to know how they are prepared. So let's check it out!

How To Make These Gluten Free Banana Pancakes

The best thing is that you see in this video how I prepare them:

For 1-2 people

1 green male banana

1 egg

1 tablespoon of oil

Agave syrup (optional)

1 jet of milk

steps to follow

Peel the plantain. To do this, remove the two ends with a knife and cut the banana into two or three pieces. Make three longitudinal cuts in the skin of each of them. With your hands remove the skin. You will notice that it is much more firmly attached than the skin of dessert bananas.

Cut the banana into pieces and add them to the blender glass. Add an egg, a tablespoon of oil, agave syrup to taste, and mash everything well.

Add a splash of milk so that the dough is not so thick, and keep grinding until the dough has almost no appreciable chunks.

Heat a nonstick skillet over medium heat. If you don't have a perfectly non-stick pan, add a little butter or oil and remove the excess with kitchen paper.

Add two tablespoons of dough and with the help of the spoon give them a rounded shape and smooth the surface. Don't be tempted to add more batter as these pancakes are a bit dainty to flip.

When your pancake is done on one side (you will know it because a lot of bubbles have formed on the surface), turn it over being careful not to break it. Let it brown on the other side and take it out.

Repeat the operation until the dough is finished and enjoy. Bon appetit!