Fluffy Banana Pancakes
PANCAKES, PANCAKES, PANCAKES!
GLUTEN FREE.
Nothing beats a stack of delicious pancakes on a Saturday or Sunday morning! I can't think of a better way to kickstart a weekend morning. I find that most of the time, pancakes can be very heavy and weigh me down. Luckily, there are so many creative, healthy ways to make pancakes that are lighter and don't leave you feeling like you are entering a food coma! Here is one of my favorites!
This pancake recipe is a spin off of the traditional "healthy pancake" made with banana and eggs. Unfortunately, I've found some of these recipes are difficult to flip, or bland in flavor, or the batter doesn't bind. I did NOT have that problem with these! These were easy to flip, cooked beautifully, and came out incredibly FLUFFY! The big secret to getting SUPER FLUFFY pancakes is to beat the egg whites with a mixer until they are big and frothy! This keeps the pancakes airy and light! I adapted it from @sarafit_nf on Instagram with slightly different ingredients, but be sure to check out her version too! Her big tip is to let the batter rest for 5 minutes after mixing.
I am continuously experimenting with my recipes and will update these as I find the PERFECT combination. Please let me know how yours turn out!
Ingredients:
- Banana (very ripe, mashed)
- 4 egg whites
- 2 egg yolks
- 1/4 cup gluten free flour
- 1/4 baking powder
- 1/4 baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions:
Whisk together flour, baking soda & baking powder.
In a separate bowl, beat 4 egg whites (be sure to save 2 yolks) with electric mixer until big and frothy.
Fold in mashed banana, egg yolks, vanilla and cinnamon (optional).
Gently add flour mixture and mix until smooth. Let batter rest for 5 minutes after mixing.
Cook in nonstick pan sprayed with coconut oil, until golden brown on each side.
Top with 100% real maple syrup, fresh fruit or other toppings! Enjoy!