These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.
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.