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.

But!

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…