GLUTEN-FREE BANANA PANCAKES RECIPES

Steps:

• Beat the eggs in a large bowl, then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
• Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.
• Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.
• Preheat a griddle or a large skillet on medium-low/medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
• Drop scant ¼-cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes, or until golden brown and the middle is cooked through.
• Serve with maple syrup, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch cake pan with nonstick cooking spray.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
• Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add the melted butter and eggs and mix until smooth. Mixture will be thin. Stop the mixer and add the dry ingredients. Mix until a batter forms. Add the milk and vanilla extract. Mix until just combined
• Spread batter into the prepared pan. Bake until golden brown, about 30 minutes.
• Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe included) or chocolate or vanilla buttercream.
• Store cake wrapped on the counter for up to three days. Freeze cooled and frosted cake for up to three months.
• For the Cream Cheese Frosting