Gluten-free added sugar-free pancakes with a little twist. 🙂 These healthy gluten-free pancakes are made with bananas, eggs, chickpea flour, vanilla pods, gluten-free ground oats, baking powder, cinnamon, and salt. They’re very fluffy, naturally sweet thanks to the ripe bananas.
What should we eat for breakfast?
The answer is basic healthy eating advice: fruits and vegetables, whole (unprocessed) grains, and healthy proteins and fats.
I like to keep it simple and balanced whenever possible. What is so great about this banana pancake recipe is that they have great texture and are packed with nutrition and fiber. And you can include them in a dairy-free, gluten-free diet.
Oats contain avenin, which is a protein similar to gluten. Research has shown that most people with coeliac disease can tolerate gluten-free oats with no problems.
The issue is that sometimes oats are produced in the same place as wheat, barley, and rye, and then become contaminated with these other grains.
A very small number of people with coeliac disease may still be sensitive to gluten-free, uncontaminated oat products.
It’s up to you to decide whether to include gluten-free oats in your diet – some people prefer not to try them. However, they do offer important benefits:
- they can add variety to the gluten-free diet
- oats provide a good source of soluble fiber, which can maintain a healthy gut and may help to treat high cholesterol and keep blood sugars stable. 1
What’s with the chickpea flour?
Chickpea flour is full of healthy nutrients. It’s a great alternative to refined wheat flour, as it’s lower in carbs and calories yet richer in protein and fiber.
- they are rich in vitamins and minerals
- they are naturally high in fiber
- chickpea flour is higher in protein than other flours
- has a relatively low glycemic index
- aids satiety and so on…
Gluten free banana pancakes
They contain only four main ingredients, super easy, added sugar free (if you skip maple syrup) and delicious.
- frying pan
- 20 g ground oats (1/4 cup)
- 40 g chickpea flour (1/2 cup)
- 2 ripe bananas
- 2 eggs
- 1 tsp gluten-free baking powder (or 1/2 tsp baking soda)
- vanilla pods (or extract)
In a bowl add the dry ingredients: ground oats, chickpea flour, baking powder, salt, cinnamon, vanilla pods.
In a seperate bowl mash the peeled bananas. Add the eggs to the mashed bananas, mix it well.
Add the banana-egg mixture to the dry ingredients and mix it.
This way you mixture will not be as smooth. If you have a blender put all your ingredients (peel the banana) into it and blend it until the mixture is as smooth as you want it.
Allow the batter to stand for 10-20 minutes until thickened slightly.
Heat a non-stick frying pan over medium heat. You can greaset it if you wish.
Fry spoonfuls of the batter until golden brown on both sides.
Top it with whatever you heart/stomach desires. Fruit, nuts, nut butter, maple syrup, honey. You name it. 🙂
This amount makes about 6-7 smaller pancakes.
One serving (3 pancakes) provides about 290 calories, 13 grams of protein, 45 grams of carbohydrates, 7 grams of fat.