How about starting your day with this delicious gluten-free, dairy-free, high-protein healthy pancakes? The banana and pecan create the perfect combination of flavors for this breakfast!
If you eat it with berries or kiwi, you don’t even have to add maple syrup (organic) to it. It goes perfect with a cup of coffee or a cup of your favorite tea!
Gluten-Free Pecan-Banana Pancake
This is one of my favorite breakfasts. Although I don’t eat it often, it’s great when I’m craving something naughty. This pancake is so tasty that I don’t even use maple syrup on it. I just enjoy it with fruit!
Ingredients
- 4 ripe bananas
- 2 eggs
- 1 3/4 cup oat bran certified gluten-free
- 1 cup pecan
- 2 tbsp flaxseeds grinded
- 1 tbsp arrowroot powder
- 1 tsp baking soda
- 1 1/2 cup milk non-dairy
Instructions
- Combine in the blender, eggs, banana, and process for about 1 minute
- Add the oat bran, pecan, flaxseed, arrowroot, baking soda, and nut- milk and blend until thoroughly combined.
- Heat the avocado oil in a large skillet over medium-low heat
- Cook each pancake until small bubbles form on the top. When the bubbles begin to open, flip the pancake. When fully cooked, transfer to the pancake plate
- Repeat the process with the remaining batter, then serve.
Notes
Note: This recipe makes 14 pancakes.
Oatmeal is naturally gluten-free. However, it can be processed in a mill that processes other food items with gluten. If you are celiac or have sensitivity to gluten, you need to buy certified gluten-free oatmeal product to avoid cross contamination.
