Soft and melt-in-your-mouth banana pancakes! They’re so easy to make and gluten-free and dairy-free!
- 2 ripe bananas
- 3 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup old-fashioned oats
- 1 1/2 cup almond flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- Mash the bananas in a medium-sized mixing bowl with a wooden spoon. Add the eggs and extracts and stir well to combine. Add the dry ingredients one at a time, stirring gently after each addition.
- Heat a griddle or pan over medium heat. When the griddle is hot, use a 1/4 cup measuring cup to drop portions of pancake batter on the pan. Cook the pancakes until they are golden brown on the bottom, then flip them to cook the other side. (If you try to flip them too early, they will break. Just lift up the pancake slightly to check color after a few minutes).
- Remove the pancakes from the pan and keep warm. Repeat step 2 with remaining pancakes batter.
- Serve with maple syrup, butter, or your favorite pancakes toppings.
*I love this cast iron griddle for cooking large batches of pancakes at once.