Gluten Free American Style Pancakes with bananas and a good squeeze of honey, an indulgent yet healthy breakfast for the whole family to enjoy. Make the occasional treat a habit, these beauties will be ready before you can say pancakes.
If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake (guilt free)… because you’re celebrating their existence right?
This recipe does not call for butter or any refined sugar, if you have the pancakes with honey, maple syrup or any other syrup of your choice, there is no need for it, unless you really like them extra sweet. Although, don’t forget that bananas are naturally sweet as well, especially the well-ripen ones.
I like to make my pancakes quite small and dainty, but you can make them bigger if that’s your preference. If you’re feeling more creative, you can also use this recipe for trying some different pancake toppings.
- 1 cup Gluten Free Plain Flour (I always Use Doves Farm)
- 2 tsp Gluten free Baking Powder
- ½ tsp salt
- 1 cup milk
- 1 tbsp canola oil
- 1 large egg, lightly beaten
- 1 tsp Vanilla Essence
- Honey and a Banana to Serve
- In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil egg and vanilla just until batter is moistened.
- Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about ½ cup of pancake batter onto the skillet.
- When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- Serve with a drizzle of honey and a sliced banana