Got overripe bananas like this??!! Stop, don’t throw them away! Let me show you how to make the most out of these bananas that may not look so pretty on the outside, but are still super awesome on the inside!
Hey, BestNic! I’m Cynthia, a baker and gluten-free enthusiast who’s obsessed with trying out gluten-free recipes that are still totally delicious, of course. 🤩 If you’re new here, you might be wondering, what’s gluten-free all about? Basically, gluten-free is a diet that avoids foods containing gluten, like wheat flour. A lot of people go gluten-free not just for a low-calorie diet, but also for those with celiac disease or gluten intolerance—like me. One of my favorite gluten-free breakfast dishes is Gluten-Free Banana Pancakes! Especially when using overripe bananas, oh... the best!
When you look at these bananas, sure, they’re brown and spotty, but let me tell you, they’re actually perfect for baking. Why? Because their natural sweetness and aroma really come through, and they’re much softer in texture. So instead of wasting food, you can transform these into some seriously delicious Gluten-Free Banana Pancakes.
Why Overripe Bananas Are Perfect for Baking
Okay, so why are overripe bananas great for baking? Let me break it down so we’re on the same page, BestNic! 😀
Super ripe bananas, especially those with brown spots or almost black skin, actually contain more natural sugars than their perfectly yellow counterparts. This happens because as bananas ripen, the starch inside them turns into simple sugars like fructose, glucose, and sucrose. So they’re naturally sweeter, and you won’t need to add as much sugar when making pancakes or other baked goods. Plus, ripe bananas are packed with vitamin B6, vitamin C, potassium, and fiber that’s great for your digestion.
For those who are dieting or looking for a healthy snack, these Gluten-Free Banana Pancakes are perfect. Besides being gluten-free, they’re not too heavy on calories, and overripe bananas have a lower glycemic index. This means they won’t cause a big spike in your blood sugar after eating. So for those with diabetes, this recipe is a pretty safe bet.
Fun Toppings for Gluten-Free Banana Pancakes
Now, here’s the part I love: adding toppings! You can make your pancakes even more exciting and delicious with healthy toppings. Here are a few topping ideas you can try:
- Maple syrup
This is my fave! Organic maple syrup has a sweet, rich flavor, and it’s a low-GI sweetener, so it won’t give you a crazy sugar rush—just eat it mindfully!
- Fresh fruit
Strawberries, blueberries, or even more banana slices (because why not keep the banana vibes going?).
- Greek yogurt
Add some probiotics for your gut and make your pancakes extra creamy. Especially if the yogurt is chilled, it’s a total flavor bomb in your mouth!
- Chopped activated almonds
Yes, this topping is perfect if you love a crunchy texture. You can check out my post on how to activate almonds here: How To Activate Nut
- Dairy-free dark chocolate
For chocolate lovers, add some dark chocolate chunks or melt it first. Trust me, it’s incredibly tasty, no joke. And if you’re dairy intolerant, this is a healthier breakfast option for you too!
Gluten-Free and Fun? Absolutely!
A lot of people think gluten-free is boring, complicated, and doesn’t taste as good as regular food. Well, that’s a myth! Gluten-free recipes are not only healthy but also super tasty, and they can be just as good, if not better, than the ones made with wheat flour. You can mix and match toppings as you like or even add a bit of vanilla extract or cinnamon to the batter for a richer flavor.
Oh, and here’s a fun fact! You can make a big batch of these Gluten-Free Banana Pancakes and store them in the fridge. So when you’re in a rush in the morning, just heat up the pan, pour the batter, and voilà, you’ve got breakfast ready in no time!
So if you have some overripe bananas hanging around in your kitchen, don’t throw them out! Use them to whip up this recipe instead of wasting perfectly good food that can turn into a healthy and tasty creation.
So... gluten-free isn’t hard at all, right? It even makes you more creative in the kitchen. Give it a try! Thank me later, BestNic! 💁♀️
Course Appetizers
Cuisine American
Keyword banana pancake, banana dessert, gluten-free dessert
Prep 10 minutes
Cook 80 minutes
Servings 15 pieces
Ingredients
Dry Ingredients
- 3g Instant Yeast
- 65g Mocaf Flour
- 100g Rice Flour
- 30g Tapioca Starch
- 1/2 tsp Sea Salt
Wet Ingredients
- 135g Ripe Banana (mashed)
- 1 Organic Egg (lightly beaten)
- 40g Cassava Sugar
- 115g organic milk
- 115gr boiled water
- 15g Coconut Oil
Toppings as desired
Instructions
- Sift the dry ingredients.
- Add all the wet ingredients to the dry mixture, and stir until well combined.
- Proof the batter for 60 minutes or overnight in the fridge.
- Heat a flat pan greased with a little oil over low heat.
- Scoop 1 ladle of batter (about 40g), cook one side for about 1 minute, then flip and cook the other side for another minute or until golden brown (adjust based on your stove).
- Add your preferred toppings. Banana Pancakes are ready to serve.
Tips
Tips:
- To get a smooth pancake surface, use only a thin layer of oil, or wipe the pan with a paper towel before adding the batter.
- For convenience, the batter can be proofed overnight in the fridge and cooked the next morning.
Storage:
- Cooked Banana Pancakes can last 1 day at room temperature, 3 days in the fridge, or 2 weeks in the freezer. Reheat by steaming and add toppings after warming.
- It's not recommended to store pancakes with toppings, as the texture will change.
Health Concerns:
- For dairy intolerance, replace milk with plant-based milk or the same amount of water.
- If allergic to egg whites, substitute with 3 egg yolks.
- Sugar in the recipe can be substituted with your preferred crystal sugar in the same amount.
