Gluten Free Almond-Banana Pancakes with Strawberry Drizzle

Some nights call for breakfast for dinner. Now, if you’re gluten intolerant like me, this simple idea can seem down right impossible. I was able to make this dinner a success by going through my pantry, checking what ingredients I had on hand, and doing a simple google search. I had to improvise with what I found online, and luckily this meal passed the test. Bread loving boyfriend approved.

Here’s what you need:

Almond flour (try buying this in bulk and then storing in an air tight container)
Brown rice flour (also buy this in bulk) Milk (I used coconut milk)
Cinnamon
Nutmeg
Salt
Eggs
Baking powder
Overripe banana
Strawberries

Step 1:

In a bowl combine wet ingredients and mix:
2 eggs
1 cup milk
1 overripe banana

Step 2:

In a bowl combine dry ingredients:
3/4 cup almond flour
3/4 cup brown rice flour
1 tsp cinnamon
Dash of nutmeg
Pinch of salt
2 tsp baking powder

Step 3: Mix the wet and dry ingredients together.

Step 4: Make sauce by heating up 8-10 large strawberries and then purée in a food processor, blender or hand held purée thingy.

Step 5: Heat up a skillet and some coconut oil over medium heat. Place 1/4 cup of batter on skillet, cook until it bubbles and then flip and cook until golden brown.

Step 6: Drizzle sauce over pancakes. Serve up with some fresh squeezed juice! I had a few oranges and some grapefruit on hand to pair with these delicious pancakes.

 

Tags | Almond, Banana, Breakfast, dinner, gluten free, Pancakes, Strawberries