After trying many gluten free recipes, this was undoubtedly voted by both myself and my family as the best gf pancake recipe! We all crave a little comfort food once in a while. This recipe is a great choice because it includes an assortment of flours which adds healthy fats and grains as well as “fluffiness” to the pancakes. And it also uses only natural sweeteners! Bananas and maple syrup give them just the right amount of sweet.
Mash banana in a mixing bowl. Then add oil, maple syrup, baking powder, salt. Whisk to combine. Then add non-dairy milk, and whisk to combine.
Add in oat flour, gluten-free flour, and almond flour. Gently stir to combine. Be careful not to over-mix. It should be thick, but pourable/scoopable. If too thin, add more gluten free or almond flour. If too thick, thin with a little non-dairy milk.
Heat a large nonstick skillet over medium heat. Carefully rub skillet with a little oil.
Once hot, spoon 1/4 – 1/3 cup of the batter onto the skillet. Add any desired toppings (bananas, blueberries, chocolate chips, etc.). Cook until the surface of the pancake has some bubbles and the edges appear dry, about 2-3 minutes. Carefully flip pancakes and cook until browned on the underside, about 3 minutes more.
Remove pancakes from skillet and serve warm.
I recommend using cast-iron skillet or ceramic non-stick (not Teflon).
To store, cool pancakes and place in container separated with parchment paper to prevent sticking. Stores in the fridge for up to 4 days or in freezer up to 1 month. Reheat in toaster oven, or in skillet. I advise against microwaves.