Easy Gluten Free Pancakes

There’s nothing better than pancakes—especially when they’re tasty and won’t wreak havoc on your healthy eating efforts.

These gluten free, “almost” paleo pancakes (only because they have a banana and a little bit of quinoa flour) are light, protein-packed, and will help to keep your waist whittled. I used quinoa flour instead of commonly used coconut flour as I think it’s easier to cook with and also quicker to cook with.

Try these pancakes for breakfast, brunch- or at any time of the day for that matter! Pair them with fruit, nut butter or anything else you like. Enjoy them!

Prep time: 5 minutes

Total time: 10-15 minutes

Makes: 8 pancakes, 3-4” each (makes 2-3 servings)

Ingredients:

• 1 banana, mashed
• ½ cup quinoa flour
• 2 eggs
• ¼ cup almond milk
• 1/8 cup water
• 1 teaspoon vanilla or almond extract
• ½ teaspoon cinnamon
• Dash of salt

Directions:

1. In a medium mixing bowl- mix together, banana, quinoa flour, eggs, almond milk, water, extract cinnamon and dash of salt; mix until homogenous- use an electric mixer or simply use a fork or whisk and some good old-fashioned elbow grease.
2. Heat a medium frying pan over medium heat for 1 minute.
3. After 1 minute, add the cooking spray then let the pan heat for another 2-3 minutes.
4. Once the pan is heated, pour the batter into 3-4” pancakes on the griddle.
5. Cook the pancakes for 4-5 minutes, until the edges of the pancakes are cooked, then flip and continue to cook for another 2-3 minutes. Pancakes should be golden brown when cooked.
6. Drizzle a touch of maple syrup or honey and add fruit if desired.
7. Serve and enjoy!