The Best Gluten-Free Fluffy Pancakes with Almond Butter and Caramelized Bananas

“Low on added sugar and big on flavor, these fluffy protein-powered pancakes are sure to be a family favorite and staple in your weekend breakfast repertoire. Made with rice flour and pea protein, this delicious stack is ideal for those following a gluten-free and/or dairy-free diet and super convenient as it uses Orgain’s new Organic Plant-Based Protein & Waffle Mix. The addition of caramelized bananas and almond butter add natural sweetness and nutrients to keep you fueled and energized throughout the morning!” – Samina

Notes

*look for a brand with no added sugar

⁺Nutrition facts label reflects inclusion of toppings

Recipe Author: Samina Kalloo, RDN, CDN

Servings:

Ingredients

Pancakes

1 cup Orgain Organic Plant-Based Protein & Waffle Mix
1 cup unsweetened almond milk (or other plant-based milk of choice)
1 egg
1 1/2 tsp coconut oil

Toppings⁺

1 small banana, sliced
1 tbsp creamy almond butter, divided^*

Instructions

Preheat nonstick pan on medium heat and grease with 1 teaspoon of coconut oil.
In a medium bowl, combine pancake mix with almond milk and egg.
Whisk until combined.
Pour ¼ cup of batter onto the greased, heated pan and cook until bubbles form on the top, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes. Repeat for the remainder of the batter.
After pancakes are cooked, add ½ teaspoon of coconut oil to the pan and swirl around to coat the base of the pan.
Add sliced bananas and cook until golden, about 1 minute. Flip and cook for another 1-2 minutes, or until bananas are golden on both sides and soft.
Divide pancakes evenly and top with bananas and ½ tablespoon almond butter per stack. Enjoy!

The Best Gluten-Free Fluffy Pancakes with Almond Butter and Caramelized Bananas