Guiltless Banana Pancakes Gluten Free High Fiber
Start your morning on a nutritious and delicious note with these Guiltless Banana Pancakes—gluten-free and high in fiber! Made with naturally sweet ripe bananas, protein-packed eggs, and wholesome gluten-free rolled oats, these pancakes are a guilt-free indulgence that’s perfect for breakfast or brunch. Ground flaxseed and a touch of cinnamon not only boost the fiber content but also add a hearty flavor that pairs beautifully with your favorite toppings. Quick to prepare in just 25 minutes, these fluffy, dairy-optional pancakes are as easy to make as they are to enjoy. Whether you’re gluten-intolerant, watching your sugar intake, or simply looking for a healthy twist on a breakfast classic, these high-fiber banana pancakes are a satisfying and versatile choice. Perfectly golden and naturally sweetened, they’re a feel-good start to your day!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 2 medium eggs
- 1 cup gluten-free rolled oats
- 0.25 cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- 2 tablespoons ground flaxseed
- 0.5 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon coconut oil or butter (for cooking)
Instructions
Peel and mash the bananas in a medium bowl until smooth. Alternatively, blend them in a blender for a lump-free texture.
Add eggs to the mashed bananas and whisk until fully combined.
In a blender or food processor, pulse the gluten-free rolled oats until they form a fine flour-like consistency.
Add the oat flour, milk, baking powder, ground flaxseed, cinnamon, vanilla extract, and salt to the banana-egg mixture. Stir or blend until well incorporated. The batter should be thick but pourable; if needed, add a splash of milk to adjust the consistency.
Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil or butter.
Use a 1/4 cup measuring cup to pour the batter onto the hot skillet, forming pancakes. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges appear set.
Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings such as fresh fruit, nut butter, maple syrup, or a sprinkle of nuts for added crunch. Enjoy your guiltless banana pancakes!
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 39.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
