Gluten-Free Banana Pancakes
Description
These fluffy Gluten-Free Banana Pancakes are a family favorite that proves gluten-free breakfasts can be every bit as light and delicious as traditional pancakes. Whipped egg whites create an airy texture, while ripe banana, yogurt, and a touch of white chocolate add moisture and subtle sweetness. Perfect for weekend breakfasts or special brunches, these pancakes cook up golden brown with a tender, melt-in-your-mouth crumb.
Ingredients
Instructions
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Whip egg whites into soft mounds. Gradually add sugar and continue whipping until stiff peaks form. Set aside.
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Whisk together flour, salt, baking powder, and baking soda in a large bowl.
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Melt butter and white chocolate together, then combine with yogurt, milk, and egg yolks. Add wet ingredients to dry ingredients and mix until well blended. Fold in sliced banana.
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Gently fold the whipped egg whites into the batter until just combined — do not overmix.
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Heat a skillet or griddle over medium heat and lightly coat with vegetable oil. Cook pancakes for about 2 minutes on the first side, then flip and cook 1–2 minutes on the second side until golden.
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Note: Do not leave out the banana — it is essential for moisture. Pancakes will be dry without it.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 110mg37%
- Sodium 340mg15%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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