Gluten Free Banana Pancakes With No Added Sugar

The whole appeal of banana pancakes is that ripe banana replaces both the sugar and most of the binder. Blend it with eggs and oats and you get a batter that behaves like the real thing — fluffy, golden, and sweet enough without a spoonful of sugar in sight.

If this is your kind of baking, try our sugar free granola (crunchy clusters, gluten free) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 2 very ripe bananas
• 2 large eggs
• 3/4 cup (70 g) certified gluten free rolled oats, or 3/4 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• Pinch of salt
• Butter or coconut oil for the pan

Instructions

1. 1

   Blend the bananas, eggs, oats, cinnamon, and salt until smooth, about 45 seconds. Let the batter rest 5 minutes to thicken.

2. 2

   Stir in the baking powder by hand.

3. 3

   Heat a nonstick skillet over medium-low with a little butter. Medium-high scorches the banana sugars before the inside cooks.

4. 4

   Pour 3-inch rounds. Cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more.

5. 5

   Serve with berries, peanut butter, or sugar free syrup.

Frequently asked questions

Why do my banana pancakes fall apart when flipping?

They were flipped too early or made too large. Keep them under 3 inches wide and wait until the surface bubbles stay open.

Can I make them dairy free?

They already are, as long as you cook them in coconut oil rather than butter.