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Gluten Free Banana Pancakes with Teff Flour

The BEST Gluten Free Banana Pancakes

Sarah @ Sarah Put Simply
Banana Pancakes using Oat Flour, Teff Flour and Buckwheat Flour
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 179 kcal

Ingredients
  

  • 1 cup oat flour
  • 1/2 cup buckwheat flour
  • 1/2 cup whole grain Teff flour
  • 2 tbsp coconut sugar optional
  • 3 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups unsweetened almond milk
  • 1/4 cup almond butter
  • 2 tbsp lemon juice
  • 4 tsp vanilla extract
  • 2 ripe bananas medium size
  • optional: 2 cups blueberries if you desire blueberry pancakes

Toppings - optional

  • Pure maple syrup
  • toasted almonds
  • vegan yogurt
  • blueberries

Instructions
 

  • Preheat oven to it‘s lowest setting, and line a cooking sheet with parchment paper. This is to keep pancakes warm if cooking on a stovetop. (We’ve had great success cooking these on our outdoor cast iron griddle too.)
  • In a medium sized bowl, combine the flours and other dry ingredients.
  • In a blender, combine the remaining ingredients; banana, milk, almond butter, lemon juice, and vanilla. Blend until completely smooth.
  • Pour the banana mixture into the bowl of dry ingredients and whisk together until well mixed and no dry spots remain.
  • Heat a large non-toxic nonstick pan over low to medium heat. When the pan is hot, pour about 1/4 cup of batter into the pan and gently spread the batter to make your pancake round. If adding blueberries, place your desired amount on the pancake and press just enough that the berries won’t fall off. Cook for 3-5 minutes.
  • Once the pancake forms bubbles on the top and the edges start to look cooked, then flip with a thin non-scratch spatula. Cook for another minute or two. When finished, place on parchment lined cooking sheet and place in oven to remain warm. Repeat until batter is gone.
  • If the batter starts to thicken, add a little bit more milk and whisk until blended. This will help keep the batter the right consistency.
  • Serve warm with your favorite toppings, like pure maple syrup, fruit, almonds or vegan yogurt.
  • Makes 24 pancakes

Nutrition

Calories: 179kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 316mgPotassium: 165mgFiber: 4gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 140mgIron: 2mg
Keyword banana pancakes, dairy free pancakes, gluten free pancakes, healthy pancakes, oat flour pancakes, teff flour pancakes
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