Pancake .. simple and easy breakfast item. This Banana Pancake is soft, thick, fluffy and gluten free (in case you care). This is one of my go to breakfast whenever I have overripe banana sitting on my counter, or on busy days when I want a quick to whip up breakfast.

Let’s talk about the pancake batter, It’s thin BUT it made the BEST light, and soft pancake

The pancake batter is thinner than the usual pancake batter. This is how it should be, so do not panic that you did something wrong. The pancake itself is not as fluffy and thick as our beloved classic pancake, but trust me when I tell you this pancake is even better than the regular classic pancake. It has a VERY light and soft texture and you can immediately feel that when you cut it with a nice. You know how sometimes regular pancake could be gummy and tough, this one will not have that kind of issue because we are not using regular flour which have gluten. Without the gluten, even if you over mix this batter (in fact we are using a blender to make this batter) the pancake will not be tough. It is foolproof , always light, soft and moist. I was extremely surprised myself how soft this was. I was at first worried when the pancake remained thin all throughout the cooking process, but when I stacked them together they even look better. They look so light, so soft, so moist. This is simply hands down the BEST Gluten FREE Pancake. It taste so good too.

Featured Video: Strawberry Pancake with Strawberry Sauce

Can I add nuts or chocolate chips?

Yes you can. I do that too when I am craving for some slight touch of chocolate in my pancake, but I find that I appreciate this pancake better without any mix-in. You can add chocolate chips, nuts, Blueberry, Raspberry and even Strawberry.

Thinner batter & slow longer cooking time

This gluten free pancake has a thin batter, but it cooks longer and slower than regular pancake that uses all-purpose flour. This is because Almond flour has more moisture than regular all-purpose flour thus making it longer to cook. I also noted that however slow it cooks, it can get burnt easily so a low medium heat is advisable when cooking this pancake. High heat will definitely burn the pancake easy, so be patient when cooking this pancake.

Ingredients:

• 1 large Egg (room temperature)
• 1 Medium Banana
• 2/3 cup Almond Flour (I used Bob Red Mill Almond Flour)
• 1 tsp Baking Powder (gluten free – it should be made from cornstarch and not wheat starch, check the ingredients)
• 1/4 tsp Baking Soda
• 1/2 tsp Vanilla Extract
• 1 tsp Softened Butter
•  1 tbsp granulated White Sugar or (1/2 tsp Sweetleaf – stevia sweetener)
• 2 tbsp Maple Syrup or Honey

Instructions:

1. Add all ingredients in the blender.  Mash banana. Add egg, vanilla extract, salt, baking powder, baking soda, sugar (if using) and Almond flour. Mix until combined.
2. Cook: Heat a non-stick skillet to medium heat. Dab a paper tower with oil and use it to grease the pan. Wipe the pan after every piece or batch. Divide the batter into 3 and pour in a heated skillet. Wait for about 8 – 10 minutes in medium low heat (do NOT touch or flip it) or until it no longer sticks when you lift it. Gently flip and cook the other side for 1 minute. Transfer every cooked pancake in a plate and spread 1/4 tsp butter on top while stacking each one on top of each other. The small amount of butter will add nice buttery taste and will make the pancake even moist. Continue until you have used all pancake batter cooked.
3. Serve pancakes topped with your favorite toppings and drizzle of  syrup.

Serves 1 (Makes 3 small pancakes)

Featured Posts:

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• Low Carb Almond Pancake
• [VIDEO] Soft and Fluffy Strawberry Pancake
• [VIDEO] Dutch Baby (German Pancake)
• Thick and Fluffy Blueberry Pancakes (Small Batch)
• Small Batch Nutella Stuffed Pancake for Two

Featured Video: Strawberry Pancake with Strawberry Sauce

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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