Since being diagnosed with Celiac Disease, I definitely can say that I miss going out to breakfast. I’m a girl who loved eating pancakes out. I always looked forward to the awesome creations and portions that restaurants would make, which is something I never took the time to do myself.
This weekend, I went to my local grocery store and picked up a box of gluten-free pancake mix and some bananas to start my cooking adventure. I decided to make cinnamon banana pancakes and I also used coconut oil in the mix instead of vegetable oil. To do so, I simply swapped it out in a 1:1 ratio. I personally LOVE coconut oil and I felt that it made these pancakes even more delicious.
I was in the mood for bananas with my pancakes, however feel free to choose any fruit that you would like when making this recipe. I did try apples the next day and let me tell you, that was amazing!
Ingredients
1 box gluten-free pancake mix
Coconut oil
1-2 bananas
Cinnamon, to taste
Maple syrup (I used a sugar-free one)
Directions
Follow box directions for pancake mix. Replace vegetable oil for coconut oil in directions. I also used unsweetened almond milk instead of regular milk.
Cut bananas into desired width – thin or thick pieces are both good!
Next, spray pan with Kelapo Coconut Oil Cooking Spray. Add pancake batter to pan and place banana pieces on top. Sprinkle with cinnamon.
Repeat this for each pancake and set aside onto a plate.
Now time to dig in! Grab as many pancakes as you’d like, cover with maple syrup and enjoy!
Like I said before, get creative with this recipe! You can add chocolate chips or nuts to this same recipe for even more flavor. The restaurant that I would get these at when I could eat out would put brown sugar into the mixture, so that’s another option. I wanted to keep things on the lighter side, which is why I only added bananas and cinnamon. Instead of butter, you can also top your pancakes off with a dollop of coconut oil – so good!
Gluten Free Cinnamon Banana Pancakes
Ready to Eat!
Since being diagnosed with Celiac Disease, I definitely can say that I miss going out to breakfast. I’m a girl who loved eating pancakes out. I always looked forward to the awesome creations and portions that restaurants would make, which is something I never took the time to do myself.
This weekend, I went to my local grocery store and picked up a box of gluten-free pancake mix and some bananas to start my cooking adventure. I decided to make cinnamon banana pancakes and I also used coconut oil in the mix instead of vegetable oil. To do so, I simply swapped it out in a 1:1 ratio. I personally LOVE coconut oil and I felt that it made these pancakes even more delicious.
I was in the mood for bananas with my pancakes, however feel free to choose any fruit that you would like when making this recipe. I did try apples the next day and let me tell you, that was amazing!
Ingredients
1 box gluten-free pancake mix
Coconut oil
1-2 bananas
Cinnamon, to taste
Maple syrup (I used a sugar-free one)
Directions
Like I said before, get creative with this recipe! You can add chocolate chips or nuts to this same recipe for even more flavor. The restaurant that I would get these at when I could eat out would put brown sugar into the mixture, so that’s another option. I wanted to keep things on the lighter side, which is why I only added bananas and cinnamon. Instead of butter, you can also top your pancakes off with a dollop of coconut oil – so good!
If you’re looking for more gluten free recipes, be sure to try our fudgy brownies and pumpkin chocolate chip cookies.
-Kayla
Tags: bisquick, easy gluten free breakfast, easy gluten free pancakes, gluten free banana pancakes, gluten free breakfast, gluten free cooking, gluten free pancake mix, gluten free pancake options, gluten free pancake recipe, gluten free pancakes, pancakes with coconut oil