Five Ingredient Gluten Free Pancakes
Try these five ingredient gluten free pancakes for the perfect start to your morning. This pancake recipe is made from simple, healthy ingredients that you most likely already have in your pantry and refrigerator. The texture of these pancakes is thin like a crepe, with perfectly crispy edges. This recipe makes two large pancakes, so feel free to double it if you’re in the mood for food.
About this recipe
Perfect for weekdays when you want something hot but don’t have a lot of time. These gluten free pancakes are the way to go. This pancake recipe is also perfect for Sunday brunch when you wan to indulge in something delicious with friends and family.
I topped my gluten free pancakes with hot maple syrup and fresh blueberries. However, you can top them with anything from chocolate chips to extra caramelized banana slices. Or you could even fill them with jam and fresh berries, then fold them like a crepe. No matter how you serve them, this recipe is one you and your family will come back to time and time again. These pancakes are best eaten immediately, served hot from the pan. They will not tastes as good if you try and make them in advance.
Looking for a fluffier, thick pancake recipe? Try my vegan banana oat pancakes. They are so fluffy it’s unreal! Made from eight simple, clean ingredients too.
Five Ingredient Gluten Free Pancakes
Ingredients
Pancakes:
- 1 ripe banana
- 1 large egg
- 1 tablespoon flax seeds, ground
- 1 teaspoon vanilla extract
- 1 pinch cinnamon
Optional toppings:
- blueberries
- fresh fruit
- maple syrup
- caramelized banana slices
Equipment
- skillet
- mixing bowl
- fork and whisk
Instructions
- In a small mixing bowl, smash your banana. Use a fork to help break it down. You’ll want it to look like baby food.
- Next, you’ll add the egg, flax seeds, cinnamon and vanilla extract. Whisk together.
- Once everything is well blended, spray a skillet with nonstick cooking spray and place it over medium heat.
- Pour the batter onto the pan making 2-3 evenly sized pancakes.
- Let them cook for about 3 minutes on each side or until they are golden brown.
- Remove from the heat, top with garnishes and serve hot.
Nutrition
One Comment on “Five Ingredient Gluten Free Pancakes”
My husband just found out that gluten has been causing him all kinds of issues, so we tried these out and they were delicious! We will definitely be making them again. Plus, I just found ground flax at Aldi so win-win.