Pancakes are one of those foods that have somewhat of a mystique about them. When I hear the word pancakes, I think of my mom, weekend mornings, and a smell of something delicious wafting throughout the house. Most families have pancake traditions because let’s face it – a stack of warm pancakes, especially banana pancakes, can make everything better. It can be Sunday brunch, Christmas breakfast, or weekday snack. How many other entrees can claim such versatility?
Another beautiful thing about pancakes is that you can make them any way you like – large or small, fluffy or dense, crispy or cakey, plain or filled with fruit. Your imagination is the limit. Our family likes light, simple, and straight-up delicious pancakes. And that’s exactly what this recipe delivers. Flavored with bananas, maple syrup, vanilla, cinnamon, and a hint of coconut, your kitchen is gonna smell like heaven. We usually top these banana pancakes with some sliced bananas (maybe I should have named this recipe double banana pancakes) and drizzle them with maple syrup. Yum!
Why gluten-free? Well, while nobody in our family is gluten intolerant or celiac, we have a lot of friends who are. And I feel that it’s important to show everyone that eating with restrictions doesn’t have to be all that restrictive. With this simple recipe, I can whip up gluten-free (and vegan) pancakes like nobody’s business. In fact, even my husband – who isn’t a big fan of gluten-free baking – prefers these over traditional pancakes.
Filled with good-for-you ingredients and free of refined starches and processed gluten-free flours, you can enjoy breakfast that is not only delicious, but also nutritious. Hope you enjoy these banana pancakes as much as we do and they become your new go-to recipe.
If you give them a try, leave a comment below to let me know how you liked them.