Ingredients:

  • 2 large overripe bananas, mashed smooth (110g)
  • 1 large egg, room temperature (50g)
  • 2 tbsp maple syrup or honey (30ml)
  • 1 tsp pure vanilla extract (5ml)
  • 2 tbsp melted unsalted butter or coconut oil (30ml)
  • 1.5 cups gluten-free all-purpose flour blend (180g)
  • 2 tsp baking powder (10g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp fine sea salt (1.5g)
  • 1/4 cup milk of choice (60ml)

Instructions:

  1. In a medium bowl, use a fork to mash the bananas until they reach a smooth consistency with minimal lumps.
  2. Whisk in the egg, maple syrup, vanilla, and melted butter until the mixture is cohesive and glossy.
  3. In a separate large bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt to remove any clumps.
  4. Pour the wet ingredients into the dry. Slowly stir in the milk. Fold gently until just combined; avoid over-mixing to keep the pancakes airy.
  5. Preheat your skillet over medium-low heat and lightly grease with butter or oil.
  6. Scoop approximately 1/4 cup of batter per pancake onto the hot surface.
  7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte.
  8. Carefully flip the pancake in one quick motion and cook for another 2 minutes until both sides are golden-brown.