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Gluten-free Banana Pancakes

A classic breakfast dish reminiscent of my favorite banana pancakes from Hawai’i!

Servings

2~3

Prep Time:

15 min.

Cook for:

3 min.

Good For:

Breakfast

Introduction

Gluten-free Banana Pancakes

Fun fact: I used to live in Hawai’i during my university years. I definitely miss the easy access to beautiful beaches, stunning hikes and farmers’ markets! I remember going for sunrise hikes up Diamond Head (a small volcanic trail with a great lookout) then picking up breakfast from Diamond Head Grill before jumping into the cooling water at Waikiki Beach.
And one of my favorite things to pick up from Diamond Head Grill was some classic banana pancakes! I loved how banana-y they were (does that make sense? Haha) – they did NOT stinge on the bananas at all!
Sometimes on hot summer days back in Japan, I try to recreate a bit of Hawai’i at home. So put on some Jack Johnson and make this easy gluten-free, refined-sugar-free banana pancake with me!
It’s also dairy free – I used COCONO’s coconut yogurt for the “whipped cream” and the subtle coconut flavors pair so well with the banana.

gluten-free banana pancakes eat with meraki

Ingredients

  • Ripe bananas, 2
  • Eggs, 2
  • Gluten-free rolled oats, 1 cup
  • Baking powder, 1 & 1/2 tsp.
  • Coconut oil, melted, 2 tbsp.
  • Salt, 2-3 shakes
  • Coconut yogurt, a dollop or two!
  • Blueberries, a handful
  • Maple syrup or honey (optional)
    Using a food processor, blend your oats until they fiiiine. Hehe. But yeah, blend them until they’re flour-like.
    Add bananas, eggs, baking powder and melted coconut oil and blend until creamy.
    Drizzle some coconut oil on a frying pan then set to medium heat. It’ll heat up pretty quickly so work fast here.
    Pour your pancake batter into nice round circles and fry on each side for about 1 or 2 minutes, making sure they don’t burn.
    Serve fresh with some maple syrup or honey (I used coconut sugar caramel) and a handful of blueberries and sliced bananas!

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