This recipe was inspired by the black bananas by my counter. I was a little afraid to use them because I thought they were really past the overripe stage. But, turns out you can use overripe bananas as long as they don’t turn wet.
So, I used them for these pancakes and they actually turned out great. All you need for this recipe is oats, 2 bananas, 2 eggs, and a blender. Blend it all up and cook them like pancakes. It’s easy and a great way to justify having pancakes in the morning.
See the video at the bottom of this post for the full live Instagram video.
amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_search_bar_position = “bottom”; amzn_assoc_ad_mode = “search”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “Shop Related Products”; amzn_assoc_default_search_phrase = “chef cynthia louise”; amzn_assoc_default_category = “All”; amzn_assoc_linkid = “8f98fd7e4f75ede250ea09d264b33c79”;
3-ingredient Gluten-Free pancakes
Ingredients (makes 12 small pancakes):
- 1 cup oats
- 2 bananas
- 2 eggs
- Toppings: blueberries, almonds, walnuts, chocolate chips (optional)
- Blend all ingredients together.
- Grease a pan and spoon a small amount of batter onto the pan. Keep the pancakes small since they are more delicate than regular pancakes. Keep the heat medium low.
- Add toppings directly onto the pancakes when you pour the batter into the pan. I used blueberry and slivered almonds. Chocolate chips or walnuts would be good too.
- Cook pancakes until golden brown (couple minutes), then flip.
- Keep pancakes warm in an oven set to 200 F if not eating right away.
- Serve with maple syrup, peanut or almond butter, sliced bananas, or a sprinkle of cinnamon.