These great healthy and gluten-free banana pancakes are made with just two to three ingredients and are super quick and easy. They are perfect for athletes as they contain no refined sugar and are high in protein. But they are also great as a healthy alternative during a diet and the desire to lose weight.
Whenever I have overripe bananas, I make this recipe. I used to always make banana milk. This is also very tasty. But I like this version even better. Simply mash two ripe bananas with a fork or a whisk and stir until fluffy. Crack an egg and add, then mix well. Now you should do a little test. To do this, heat the pan and add either butter, margarine or oil. When warm, add a small drop of the banana and egg mixture to the pan. If you can turn it well, it’s perfect. If that doesn’t work so well, then the bananas weren’t perfectly ripe, so you need a glue now.
It is up to you which glue you use. Here you can get completely creative. If you want your healthy gluten-free banana pancakes to have even more protein, you can now add a tablespoon of protein powder. Alternatively, normal gluten-free rice flour or tapioca starch. From time to time, I also add oat flakes for a crunchier taste.
Most of the time, however, it works with just two bananas and an egg. If not, then I carefully test how much glue is necessary. I start with a tablespoon of gluten-free rice flour and do the pan test again, gradually working my way towards the perfect mix.
I like to eat it with fresh fruit, such as kiwi, mango, strawberries and yoghurt. Alternatively, you could also mix blueberries into the batter and make blueberry pancakes.
