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In a bowl, mash the bananas until smooth.
In a separate bowl, mix together the dry ingredients: gluten-free flour, salt, sugar, and baking powder.
In another bowl, whisk together the wet ingredients: egg, buttermilk, mashed bananas, avocado oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; there should still be lumps in the batter.
Heat a skillet over medium-low heat and grease with butter or oil.
Pour the pancake batter onto the skillet, using about 1/4 cup for each pancake.
Cook until bubbles form on the surface and the edges start to set, then flip and cook for another 1-2 minutes until golden brown.
Remove from the skillet and serve warm. Enjoy your fluffy banana pancakes!
Notes
Variations:
Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
Serve with sliced bananas, maple syrup, or a dollop of Greek yogurt for a delicious topping.
Experiment with different extracts such as almond or cinnamon for a unique twist on the flavor.
For a healthier option, use almond flour or oat flour instead of gluten-free flour.
Make mini pancakes by using a tablespoon of batter for each pancake, perfect for snacking or brunch platters.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 271mg | Potassium: 155mg | Fiber: 3g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg