Gluten-Free Banana & Soy Pancakes

Fluffy, naturally-sweet pancakes from GF oat and soy flour, bound with mashed banana and egg. A protein-rich weekend breakfast that flips beautifully and needs no special blend.

Gluten-Free Banana & Soy Pancakes

Fluffy, protein-rich pancakes from GF oat and soy flour with mashed banana. A simple weekend breakfast — just use certified GF oat flour. Contains egg and soy.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 pancakes

Course: Breakfast

Ingredients Method Notes

Ingredients

  

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• 120 g GF oat flour certified gluten-free — see notes
• 30 g soy flour ⚠ allergen
• 2 tbsp coconut sugar
• 1 tsp baking powder see notes
• 0.5 tsp baking soda
• Salt a pinch
• 2 ripe bananas mashed
• 2 eggs
• 1 tsp vanilla
• 240 ml milk almond or dairy — reduce by ~10%
• 1 tbsp coconut oil melted

Method

 

1. Whisk the oat and soy flours with the coconut sugar, baking powder, soda and salt.
2. In a separate bowl, blend the banana, eggs, milk, vanilla and melted oil until smooth.
3. Fold the wet into the dry and rest 5 minutes.
4. Lightly oil a nonstick pan and heat to medium. Pour ~60 ml per pancake; cook until bubbles form on top, then flip and cook through.

Notes

Coeliac notes
• Oat flour must be certified gluten-free — oats are a major cross-contact risk and some coeliacs react to oats themselves.
• Soy allergen: contains soy flour.
• Baking powder: some use wheat starch — choose a gluten-free one.
• Contains egg and dairy (use almond milk for dairy-free). When a label is unclear, treat it as "not for me".

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